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Recent advances in natural gums as additives to help the construction and application of edible biopolymer gels: the example of hydrogels and oleogels.
Miao, Wenbo; Jiang, Han; Li, Xiaojing; Sang, Shangyuan; Jiang, Liming; Lin, Qianzhu; Zhang, Zhiheng; Chen, Long; Long, Jie; Jiao, Aiquan; Wang, Jinpeng; Jin, Zhengyu; Qiu, Chao.
Afiliación
  • Miao W; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Jiang H; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu, China.
  • Sang S; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, School of Medicine, Ningbo University, Ningbo, China.
  • Jiang L; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, School of Medicine, Ningbo University, Ningbo, China.
  • Lin Q; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Zhang Z; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Chen L; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Long J; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Jiao A; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Wang J; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Jin Z; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
  • Qiu C; State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China.
Crit Rev Food Sci Nutr ; : 1-18, 2023 Sep 13.
Article en En | MEDLINE | ID: mdl-37702742
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China