Microencapsulation of xanthan gum based on palm stearin/beeswax matrix as wall system-Reference-Cited by-同舟云学术

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Microencapsulation of xanthan gum based on palm stearin/beeswax matrix as wall system

Published:2019-05-17 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Ding Baomiao¹²^ORCID,Li Chenbiao¹,Pan Minhsiung²,Chiou Yishiou³,Li Zhenshun¹,Wei Shudong⁴,Yin Xiaoli⁵

Affiliation:

1. Department of Food Science and Engineering, College of Life ScienceYangtze University Jingzhou Hubei PR China

2. Institute of Food Sciences and Technology, National Taiwan University Taipei Taiwan, ROC

3. Tsinghua‐Berkeley Shenzhen Institute Nanshan District Shenzhen PR China

4. Hubei Analytical & Testing Sharing Platform for Freshwater Product Quality and Safety, Yangtze University Jingzhou Hubei PR China

5. Jingchu Food Research & Development CentreYangtze University Jingzhou Hubei PR China

Funder

Natural Science Foundation of Hubei Province

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13102

Reference46 articles.

1. New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal

2. Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying

3. Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage

4. Solid lipid nanodispersions containing mixed lipid core and a polar heterolipid: Characterization

5. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

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1. Stable method for electrodepositing network-like magnesium hydroxide layer with superhydrophobicity and enhanced surface performance under structure direction of xanthan gum/glycerol;Applied Surface Science;2023-10

2. Feasibility of encapsulation of baking powder with carnauba and beeswax and investigating the physicochemical properties of produced powder;Journal of Food Measurement and Characterization;2023-07-01

3. Nano-microencapsulation of tea seed oil via modified complex coacervation with propolis and phosphatidylcholine for improving antioxidant activity;LWT;2022-06

4. Robust network-like superhydrophobic magnesium hydroxide surface via cathodic electrodeposition with xanthan gum;Surfaces and Interfaces;2022-04

5. Influence of spray-drying process on properties of chitosan/xanthan gum polyelectrolyte complexes as carriers for oral delivery of ibuprofen;Arhiv za farmaciju;2022

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