Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin Microcapsules-Reference-Cited by-同舟云学术

Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin Microcapsules

Published:2012-07-05 Issue:1 Volume:44 Page:12-20
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Saffari Mohammad Mahdi¹,Farzi Mina¹,Emam-Djomeh Zahra¹,Moini Sohrab¹,Mohammadifar Mohammad Amin²

Affiliation:

1. Transfer Phenomena Laboratory (TPL); Department of Food Science, Technology and Engineering; University of Tehran; Karadj; Tehran; 31587-11167; Iran

2. Department of Food Science and Technology; Faculty of Nutrition Sciences; Food Science and Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.2012.00359.x/fullpdf

Reference28 articles.

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2. The chemical characterization of the test article used in toxicological studies of gum tragacanth;Anderson;Food Hydrocoll.,1988

3. Gum tragacanth, part II. The arabinogalactan;Aspinall;J. Chem. Soc.,1963

4. Microencapsulation of food ingredients;Augustin;Food Aust.,2001

5. Physiochemical and rheological characterization of gum tragacanth exudates from six species of Iranian astragalus;Balaghi;Food Biophys.,2010

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