Polymer-based encapsulation in food products: a comprehensive review of applications and advancements
ABSTRACT: Polymers can be produced naturally by organisms, such as chitosan, whey proteins, gums, pectins or gelatins; or in laboratories, synthetically, such as polyvinyl alcohol, polyethylene glycol and polylactic-co-glycolic acid. Polymers have a long history of use in the food industry, traditio...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
KeAi Communications Co. Ltd.
2025-03-01
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| シリーズ: | Journal of Future Foods |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S277256692400003X |
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