Immobilization of gluten in spherical matrices of food-grade hydrogels-Reference-Cited by-同舟云学术

Immobilization of gluten in spherical matrices of food-grade hydrogels

Published:2017-01-24 Issue:5 Volume:40 Page:e12534
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Reus Marloes A.¹^ORCID,Krintiras Georgios A.¹,Stefanidis Georgios. D.¹²,ter Horst Joop H.³,van der Heijden Antoine E. D. M.¹⁴

Affiliation:

1. Process & Energy Department, Intensified Reaction & Separation Systems; Delft University of Technology; Leeghwaterstraat 39, 2628 CB, Delft The Netherlands

2. Chemical Engineering Department; Katholieke Universiteit Leuven, Willem de Croylaan 46; Leuven 3001 Belgium

3. EPSRC Centre for Innovative Manufacturing in Continuous Manufacturing and Crystallisation (CMAC), Technology and Innovation Centre; University of Strathclyde, Strathclyde Institute of Pharmacy and Biomedical Sciences, 99 George Street; Glasgow G1 1RD U.K

4. TNO Technical Sciences; Rijswijk P.O. Box 45, 2280 AA The Netherlands

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12534/fullpdf

Reference35 articles.

1. Rheological characterisation of gluten from extensibility measurement;Abang Zaidel;Journal of Food Engineering,2008

2. Starch-based hydrogel loading with carbendazim for controlled-release and water absorption;Bai;Carbohydrate Polymers,2015

3. Immobilized inulinase on grafted alginate beads prepared by the one-step and the two-steps methods;Danial;Industrial & Engineering Chemistry Research,2010

4. Wheat-gluten uses and industry needs;Day;Trends in Food Science & Technology,2006

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent advances in the structure, synthesis, and applications of natural polymeric hydrogels;Critical Reviews in Food Science and Nutrition;2021-01-06