Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms-Reference-Cited by-同舟云学术

Cottage cheeses functionalized with fennel and chamomile extracts: Comparative performance between free and microencapsulated forms

Published:2016-05 Issue: Volume:199 Page:720-726
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Caleja Cristina,Ribeiro Andreia,Barros Lillian,Barreira João C.M.,Antonio Amilcar L.,Beatriz P.P. Oliveira M.,Barreiro Maria Filomena,Ferreira Isabel C.F.R.^ORCID

Funder

QREN

ON2

FEDER

PRODER

FCT

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels;Betz;Procedia Food Science,2011

5. Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or highpressure-treated goats’ milk;Buffa;International Dairy Journal,2001

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