Utilization of bacterial cellulose in food-Reference-Cited by-同舟云学术

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Utilization of bacterial cellulose in food

Published:2014-03 Issue: Volume:35 Page:539-545
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shi Zhijun,Zhang Yue,Phillips Glyn O.,Yang Guang

Funder

National Natural Science Foundation of China

Fundamental Research Funds

Natural Science of Hubei Province for Distinguished Young Scholars

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference83 articles.

1. Controlling the molecular structure of food hydrocolloids;Al-Assaf;Food Hydrocolloids,2006

2. Biodegradation of high-toughness double network hydrogels as potential materials for artificial cartilage;Azuma;Journal of Biomedical Materials Research Part A,2006

3. Bacterial cellulose production by fed-batch fermentation in molasses medium;Bae;Biotechnology Progress,2008

4. Features of bacterial cellulose synthesis in a mutant generated by disruption of the diguanylate cyclase 1 gene of Acetobacter xylinum BPR 2001;Bae;Applied Microbiology and Biotechnology,2004

5. Self-supported silver nanoparticles containing bacterial cellulose membranes;Barud;Materials Science and Engineering: C,2008

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