Preparation, characterization and controlled-release property of Fe3+ cross-linked hydrogels based on peach gum polysaccharide-Reference-Cited by-同舟云学术

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Preparation, characterization and controlled-release property of Fe3+ cross-linked hydrogels based on peach gum polysaccharide

Published:2019-02 Issue: Volume:87 Page:260-269
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhu Kai,Yu Da,Chen Xiaoyuan,Song Guanglei

Funder

Science and Technology Department of Zhejiang Province

Zhejiang Gongshang University and the Food Science Engineering

Department of Education of Zhejiang Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

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2. Bile acid inhibition of intestinal anaerobic organisms;Binder;American Journal of Clinical Nutrition,1975

3. Textural and rheological properties of oat beta-glucan gels with varying molecular weight composition;Brummer;Journal of Agricultural and Food Chemistry,2014

4. Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion;Burgain;Innovative Food Science & Emerging Technologies,2013

5. Mineral Mössbauer spectroscopy: Correlations between chemical shift and quadrupole splitting parameters;Burns;Hyperfine Interactions,1994

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