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Volumn 7, Issue 1, 2012, Pages 72-83

Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

Author keywords

Biopolymer particles; Caseinate; Delivery systems; Emulsions; Hydrogel particles; Pectin; Stability; Transglutaminase

Indexed keywords

BIOACTIVES; CASEINATE; DELIVERY SYSTEMS; EXTERNAL STRESS; HIGH PH; LIPID DROPLETS; METHOXY PECTIN; MIXING CONDITIONS; PARTICLE SIZE MEASUREMENT; PECTIN; PREPARATION CONDITIONS; SODIUM CASEINATE; TRANSGLUTAMINASES;

EID: 84856569314     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9244-x     Document Type: Article
Times cited : (29)

References (37)
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    • (1982) Developments in Dairy Chemistry , pp. 375-399
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  • 37
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    • A. H. Clark, A. Lips, P. M. Hart, in Food colloids, ed. by R. D. Bee, P. Richmond, J. Mingins (The Royal Society of Chemistry, Cambridge, 1989), 75, pp. 154-171.
    • (1989) Food colloids , vol.75 , pp. 154-171
    • Clark, A.H.1    Lips, A.2    Hart, P.M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.