Use of Hydrocolloids to Control the Texture of Multilayered Food Products-Reference-Cited by-同舟云学术

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Use of Hydrocolloids to Control the Texture of Multilayered Food Products

Published:2022-12-30 Issue: Volume: Page:192-229
ISSN:
Container-title:Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
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Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119702139.ch7

Reference169 articles.

1. Aldridge A. Degady M. Elejalde C.C.et al. (2014).Co‐extruded layered candy and gum apparatus and methods. US Patent 08920856.

2. Effect of ferulic acid on the performance of soy protein isolate‐based edible coatings applied to fresh‐cut apples;Alves M.M.;Lebensmittel‐Wissenschaft & Technologie,2017

3. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery

4. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions

5. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique

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