Study on liquid core barberry ( Berberis vulgaris ) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations-Reference-Cited by-同舟云学术

Study on liquid core barberry ( Berberis vulgaris ) hydrogel beads based on calcium alginate: Effect of storage on physical and chemical characterizations

Published:2020-02-28 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Maleki Maryam¹,Mortazavi Seyyed Ali¹,Yeganehzad Samira²^ORCID,Pedram Nia Ahmad¹

Affiliation:

1. Department of Food Science and Technology Sabzevar Branch Islamic Azad University Sabzevar Iran.

2. Department of Food Processing Research Institute of Food Science and Technology (RIFST) Mashhad Iran.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14426

Reference51 articles.

1. Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches

2. Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content

3. Cellulosic Hydrocollid System Present in Seed of Plants

4. Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium

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