Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates-Reference-Cited by-同舟云学术

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Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

Published:2021-03 Issue: Volume:112 Page:106358
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Guo Chaofan,Zhang Min,Devahastin Sakamon

Funder

National Natural Science Foundation Program of China

Postgraduate Research & Practice Innovation Program of Jiangsu Province

State Key Laboratory of Food Science and Technology

111 Project

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Characterization of fish gelatin–gum Arabic complex coacervates as influenced by phase separation temperature;Anvari;International Journal of Biological Macromolecules,2015

2. Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppers;Cervantes-Paz;Journal of Agricultural and Food Chemistry,2012

3. Effect of zein-based microencapsules on the release and oxidation of loaded limonene;Chen;Food Hydrocolloids,2018

4. Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments;Comunian;Food Research International,2018

5. Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release;Comunian;Food Research International,2013

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