Structure of gellan gum–hydrolyzed collagen particles: Effect of starch addition and coating layer

Published 2019 View Full Article

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Title
Structure of gellan gum–hydrolyzed collagen particles: Effect of starch addition and coating layer
Authors
Keywords
Gellan gum, Hydrolyzed collagen, Coated particle, Electrostatic hydrogel, Bead, Dripping, Filler, Porosity
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-03-27
DOI
10.1016/j.foodres.2019.03.057

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