Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients-Reference-Cited by-同舟云学术

Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients

Published:2021-09 Issue: Volume:147 Page:110542
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Kang,Chen Ying-Ying,Zha Xue-Qiang,Li Qiang-Ming,Pan Li-Hua,Luo Jian-Ping

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference155 articles.

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3. Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel;Ahmadi;Food Chemistry,2015

4. Network structure and enzymatic degradation of chitosan hydrogels determined by crosslinking methods;Ahn;Carbohydrate Polymers,2019

5. Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers;Akbari-Alavijeh;Food Hydrocolloids,2020

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