Shape control and stability of multicore millimetre‐sized capsules using a combined monoaxial dispersion electrospraying–ionotropic gelation technique-Reference-Cited by-同舟云学术

Shape control and stability of multicore millimetre‐sized capsules using a combined monoaxial dispersion electrospraying–ionotropic gelation technique

Published:2021-08-25 Issue:10 Volume:56 Page:5150-5159
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Tao Lina¹,Zhang Ting¹,Wang Panpan¹,Ding Mengzhen¹,Liu Lijie¹,Tao Ningping¹,Wang Xichang¹²,Zhong Jian¹²^ORCID

Affiliation:

1. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China

2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15300

Reference35 articles.

1. Whey protein aerogel as blended with cellulose crystalline particles or loaded with fish oil

2. Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme