Effect of fish gelatine-sodium alginate interactions on foam formation and stability
Phawaphuthanon, Natthiya, Yu, Daeung, Ngamnikom, Peerapong, Shin, Il-Shik, Chung, Donghwa
Published in Food hydrocolloids (01.03.2019)
Published in Food hydrocolloids (01.03.2019)
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Fabrication of core–shell structured macrocapsules by electro‐coextrusion with agar–hydrocolloid mixtures for precooked food applications: textural and release characteristics
Ngamnikom, Peerapong, Phawaphuthanon, Natthiya, Kim, Moojoong, Boonsupthip, Waraporn, Shin, Il‐Shik, Chung, Donghwa
Published in International journal of food science & technology (01.12.2017)
Published in International journal of food science & technology (01.12.2017)
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