Glucose oxidase release of stressed chia mucilage‐sodium alginate capsules prepared by electrospraying-Reference-Cited by-同舟云学术

Glucose oxidase release of stressed chia mucilage‐sodium alginate capsules prepared by electrospraying

Published:2021-04-05 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Rentería‐Ortega Minerva¹,Salgado‐Cruz Ma de la Paz¹²,Morales‐Sánchez Eduardo³,Alamilla‐Beltrán Liliana¹,Valdespino‐León Mariana¹,Calderón‐Domínguez Georgina¹^ORCID

Affiliation:

1. Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional Ciudad de México México

2. Consejo Nacional de Ciencia y Tecnología (CONACYT) Ciudad de México México

3. Instituto Politécnico NacionalCICATA‐Unidad Querétaro Santiago de Querétaro México

Funder

Instituto Politécnico Nacional

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15484

Reference56 articles.

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3. Chia seed mucilage as a potential encapsulating agent of a natural food dye

4. Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile

5. Investigation of swelling/degradation behaviour of alginate beads crosslinked with Ca2+ and Ba2+ ions

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