Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications-Reference-Cited by-同舟云学术

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Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications

Published:2021-11 Issue: Volume:120 Page:106881
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fenton Thomas,Gholamipour-Shirazi Azarmidokht,Daffner Kilian,Mills Tom,Pelan Eddie

Funder

University of Birmingham

Engineering and Physical Sciences Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Coacervation of gelatin-gellan gum mixtures and their use in microencapsulation;Chilvers;Carbohydrate Polymers,1987

2. Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing;Daffner;Food Hydrocolloids,2021

3. Production of hybrid gels from polysorbate and gellan gum;Fasolin;Food Research International,2013

4. Formulation and characterisation of kappa-carrageenan gels with non-ionic surfactant for melting-triggered controlled release;Fenton;Carbohydrate Polymer Technologies and Applications,2021

5. Stabilization of omega-3 oils and enriched foods using emulsifiers;Genot,2013

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1. Comparative Study of the Aggregation Behavior of Some Ionic Surfactants with Nonionic Triton X-114 in Water and a Water/2,2,2-Trifluoroethanol Mixture;Industrial & Engineering Chemistry Research;2024-02-12

2. Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability;Journal of Food Engineering;2023-04

3. Preparation of Pangasius hypophthalmus protein-stabilized pickering emulsions and 3D printing application;Journal of Food Engineering;2023-03

4. Applications of Biopolymers as Encapsulating and Binding Agents in Bioactive Compounds and Functional Food Products;Biopolymers in Nutraceuticals and Functional Foods;2022-11-04

5. Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels;Food Hydrocolloids;2022-11

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