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Structure of gellan gum–hydrolyzed collagen particles: Effect of starch addition and coating layer

  • Published:2019-07 Issue: Volume:121 Page:394-403
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Souza Almeida Flávia,Kawazoe Sato Ana Carla

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

FAPESP

CNPq

Publisher

Elsevier BV

Subject

Food Science

Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Starch-based hydrogels for environmental applications: A review;International Journal of Biological Macromolecules;2024-06

2. 3D printed arrowroot starch-gellan scaffolds for wound healing applications;International Journal of Biological Macromolecules;2024-04

3. Advances in tissue engineering of gellan gum-based hydrogels;Carbohydrate Polymers;2024-01

4. Starch can act differently when combined with alginate or gellan gum to form hydrogels;Food Research International;2023-11

5. Aminated Polysaccharides: Unveiling a new frontier for enhanced therapeutic efficacy;Journal of Drug Delivery Science and Technology;2023-11
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