Investigation of hydrogel temperature and concentration on tapioca xerogel formation-Reference-Cited by-同舟云学术

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Investigation of hydrogel temperature and concentration on tapioca xerogel formation

Published:2021-08-10 Issue:11 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Stephen Jaspin¹^ORCID,Manoharan Dharini¹^ORCID,Boopathy Bhavadharini¹^ORCID,Rajan Anbarasan¹^ORCID,Radhakrishnan Mahendran¹^ORCID

Affiliation:

1. Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13833

Reference40 articles.

1. Functional and pasting properties of cassava‐sweetpotato starch blends;Adebowale A. A.;African Journal of Root and Tuber Crops,2011

2. Effect of Non‐Starch Polysaccharides on the Pasting, Gel, and Gelation Properties of Taro ( Colocasia esculenta ) Starch

3. Effect of varieties on the functional and pasting properties of biofortified cassava root starches

4. Food Gels: Gelling Process and New Applications

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1. Development of a Eudragit-based hydrogel for the controlled release of hydrophobic and hydrophilic drugs for the treatment of wound infections;Journal of Drug Delivery Science and Technology;2024-04

2. Utilization of lima bean starch as an edible coating base material for sapota fruit shelf-life enhancement;Journal of Agriculture and Food Research;2023-06

3. Plasma processing: a sustainable technology in agri-food processing;Sustainable Food Technology;2023

4. Curcumin‐infused xerogel‐based nutraceutical development and its 4D shape‐shifting behavior;Journal of Food Science;2022-12-29

5. Application of biogels for bioactives delivery: Recent developments and future research insights;Applied Food Research;2022-12

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