Microencapsulation of Sodium Bicarbonate Based on Glycerol Monostearate and Konjac Glucomannan Wall Systems by Phase Separation
Author:
Affiliation:
1. College of Life Science, Yangtze University
2. Institute of Food Sciences and Technology, National Taiwan University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/2/24_249/_pdf
Reference41 articles.
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2. Bakry, A. M., Fang, Z., Khan, M. A., Chen, Y., Chen, Y. Q., and Liang, L. (2017). Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: Characterisation and stability. Int. J. Food Sci. Tech., 52, 494-503.
3. Book, S. L. and Waniska, R. D. (2015). Leavening in flour tortillas. In “Tortillas,” ed. by S. O. Serna-Saldivar. AACC International Press, pp. 159-183.
4. Brodie, J. and Godber, J. (2000). “Bakery processes, chemical leavening agents.” John Wiley & Sons, Chichester.
5. Cepeda, M., Waniska, R. D., Rooney, L. W., and Bejosano, F. P. (2000). Effects of leavening acids and dough temperature in wheat flour tortillas. Cereal Chem. J., 77, 489-494.
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