Preparation and evaluation of microcapsules of sodium alginate based on microfluidic technology-Reference-Cited by-同舟云学术

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Preparation and evaluation of microcapsules of sodium alginate based on microfluidic technology

Published:2024-09 Issue: Volume:154 Page:110113
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Pengpeng,Su Danfeng,Shen Xuanxuan,Xie Peilan,Jiang Zhuo^ORCID

Publisher

Elsevier BV

Reference35 articles.

1. High-order multiple emulsions formed in poly(dimethylsiloxane) microfluidics;Abate;Small,2009

2. Whey protein-pullulan (WP/pullulan) polymer blend for preservation of viability of lactobacillus acidophilus;Çabuk;Drying Technology,2015

3. Microfluidic design of complex emulsions;Choi;ChemPhysChem,2014

4. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds;Comunian;Food Chemistry,2017

5. Encapsulation of fish oil in soybean protein particles by emulsification and spray drying;Di Giorgio;Food Hydrocolloids,2019

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