Mechanism Study of the Formation of Indigo Carmine–Aluminum Hydroxide Lake for Food Use-Reference-Cited by-同舟云学术

Mechanism Study of the Formation of Indigo Carmine–Aluminum Hydroxide Lake for Food Use

Published:2019-10-10 Issue:11 Volume:84 Page:3129-3139
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yuan Dongdong¹,Wang Chengtao¹^ORCID,Liu Ya²,Lei Sheng²,Wen Yanjun³

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology & Business Univ. Beijing 100048 China

2. R&D Center of China Tobacco Yunnan Industrial Co. Ltd. Kunming 650202 China

3. Henan Zhongda Hengyuan Biotechnology Stock Co. Ltd. Luohe 462600 China

Funder

National Natural Science Foundation of China

Beijing Postdoctoral Research Foundation

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14809

Reference37 articles.

1. Uranium extraction from aqueous solution using dried and pyrolyzed tea and coffee wastes

2. Removal of aluminium from aqueous solutions using PAN-based adsorbents: characterisation, kinetics, equilibrium and thermodynamic studies

3. Removal of heavy metals from waters by means of natural zeolites

4. Adsorption of Gases in Multimolecular Layers

5. 111. Adsorption at inorganic surfaces. Part IV. Mechanism of adsorption of organic solutes by chromatographic alumina

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1. Influence of the Crystal Forms of Calcium Carbonate on the Preparation and Characteristics of Indigo Carmine-Calcium Carbonate Lake;Foods;2024-08-20

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3. Binding of Cu2+ Ions to Indigo Derivatives in Aqueous Media;2023

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5. Mechanism study on the formation of complex between Ca(II) and indigo carmine for potential food use as a colorant lake;Food Chemistry;2020-08