Fabrication and characterization of chitosan-pectin emulsion-filled hydrogel prepared by cold-set gelation to improve bioaccessibility of lipophilic bioactive compounds-Reference-Cited by-同舟云学术

Fabrication and characterization of chitosan-pectin emulsion-filled hydrogel prepared by cold-set gelation to improve bioaccessibility of lipophilic bioactive compounds

Published:2024-03 Issue: Volume:437 Page:137927
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Hyunjong,Kim Huisu,Chang Pahn-Shick^ORCID

Funder

Ministry of Education

Rural Development Administration

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Mechanical, thermal stability and microstructural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio;Feng;LWT,2021

5. Studies of chitosan/pectin complexes exposed to UV radiation;Kowalonek;International Journal of Biological Macromolecules,2017

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