Microencapsulation of natural dyes with biopolymers for application in food: A review-Reference-Cited by-同舟云学术

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Microencapsulation of natural dyes with biopolymers for application in food: A review

Published:2021-03 Issue: Volume:112 Page:106374
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ribeiro Jéssica S.,Veloso Cristiane M.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference97 articles.

1. Starch as an emulsions stability: The case of octenyl succinic anhydride (OSA) starch;Agama-Acevedo;Current Opinion in Food Science,2017

2. Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage;Amaral;International Journal of Biological Macromolecules,2019

3. Química de alimentos: Teoria e prática;Araújo,2019

4. Encapsulação: Aplicação à tecnologia de alimentos;Azeredo;Alimentos e Nutrição,2008

5. Light stability of spray-dried bixin encapsuled with differentedible polysaccharide preparations;Barbosa;Food Research International,2005

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