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...
I tiakina i:
| Ngā kaituhi matua: | , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
KeAi Communications Co. Ltd.
2025-03-01
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| Rangatū: | Journal of Future Foods |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S277256692400003X |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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