Ultrasonic‐assisted chitin nanoparticle and its application as saltiness enhancer-Reference-Cited by-同舟云学术

Ultrasonic‐assisted chitin nanoparticle and its application as saltiness enhancer

Published:2020-08 Issue:2 Volume:56 Page:608-617
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Somsak Prachern¹,Sriwattana Sujinda¹²^ORCID,Prinyawiwatkul Witoon³^ORCID

Affiliation:

1. Product Development Technology Division Faculty of Agro‐Industry Chiang Mai University Chiang Mai50100Thailand

2. Research Center of Producing and Development of Products and Innovations for Animal Health and Production Chiang Mai University Chiang Mai50100Thailand

3. School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA70803USA

Funder

National Research Council Sri Lanka

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14715

Reference49 articles.

1. Guidelines for the Selection and Training of Sensory Panel Members

2. Applications of Ultrasound to the Synthesis of Nanostructured Materials

3. Improved method for i.r. determination of the degree of N-acetylation of chitosan

4. Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan

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