2020
DOI: 10.1016/j.ijbiomac.2020.09.182
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Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds

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Cited by 96 publications
(35 citation statements)
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“…In any case, parameter b ranged between 0.18 and 0.36, indicating a relatively marked frequency dependence. This response was reported to correspond to a weak gel behavior [ 30 ].…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…In any case, parameter b ranged between 0.18 and 0.36, indicating a relatively marked frequency dependence. This response was reported to correspond to a weak gel behavior [ 30 ].…”
Section: Resultsmentioning
confidence: 99%
“…Among chitosan-pectin hydrogels, no significant difference ( p > 0.05) was observed for tan δ 1 , displaying values around 0.5. Therefore, considering that hydrogels exhibited small critical strain values (γ c < 0.05), moderately low loss tangent values (tan δ 1 > 0.1), chitosan-pectin hydrogels can be considered “weak gels” [ 30 ]. It is worth mentioning that these gels have the capacity to flow without fracture, recover their structure, and achieve the properties required for 3D printing [ 35 ].…”
Section: Resultsmentioning
confidence: 99%
“…The properties of these types of colloidal systems have resulted in an increased scientific interest and growing market [ 21 , 22 ]. Some of the effects of their use in foods have to do with their safety, affinity with water, changes in sensory attributes, and storage stability of different formulations [ 23 , 24 ].…”
Section: Introductionmentioning
confidence: 99%
“…These negative effects of alkalinization on ruminal digestibility are consistent with the findings of ( 16 ) and ( 26 ). It may due to the protein were bound to other chemical componets by alkali ( 27 , 28 ). However, the ruminal degradation of crushing cottonseed CP was enhanced compared with unprocessed WCS in our study.…”
Section: Discussionmentioning
confidence: 99%