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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications.
Guo, Yabin; Qiao, Dongling; Zhao, Siming; Zhang, Binjia; Xie, Fengwei.
Afiliación
  • Guo Y; Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
  • Qiao D; Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China.
  • Zhao S; Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
  • Zhang B; Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China. Electronic address: zhangbj@mail.hzau.edu.cn.
  • Xie F; International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry CV4 7AL, United Kingdom. Electronic address: d.xie.2@warwick.ac.uk.
Carbohydr Polym ; 270: 118358, 2021 Oct 15.
Article en En | MEDLINE | ID: mdl-34364603
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Tecnología de Alimentos / Ingredientes Alimentarios Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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XML
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Almidón / Tecnología de Alimentos / Ingredientes Alimentarios Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article País de afiliación: China