Stability, physicochemical, rheological and sensory properties of beverage containing encapsulated jujube extract with sodium alginate stabilized by sodium alginate and Gellan gum
Author:
Funder
Islamic Azad University
Publisher
Elsevier BV
Subject
Organic Chemistry,Food Science
Reference35 articles.
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3. Chemical modification of Na-alginate by octenyl succinic anhydride and its complex with whey protein isolate to encapsulate jujube extract: physicochemical, morphological, thermal and structural properties;Journal of Food Measurement and Characterization;2024-04-18
4. Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers;Heliyon;2024-01
5. Impact of drying methods on textural/rheological attributes of insoluble fraction of Persian gum;Food Chemistry Advances;2023-12
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