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Critical Reviews in Food Science and Nutrition|November 10, 2006
Baby foods: formulations and interactions (a review)Ali Nasirpour, Joël Scher, Stéphane Desobry
Pharmaceutics|May 27, 2023
Chitosan-Based Particulate Carriers: Structure, Production and Corresponding Controlled ReleaseJiaqi Weng, Alain Durand, Stéphane Desobry
Journal of Food Science and Technology|September 24, 2015
Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared SpectroscopyZohreh Hajihashemi, Ali Nasirpour, Joël Scher, et al.
Carbohydrate Polymers|October 6, 2016
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditionsSafoura Pirestani, Ali Nasirpour, Javad Keramat, et al.
Marine Drugs|April 27, 2023
Alginate Core-Shell Capsules Production through Coextrusion Methods: Principles and TechnologiesChanez Bennacef, Sylvie Desobry-Banon, Laurent Probst, et al.
Foods (Basel, Switzerland)|May 13, 2023
Alginate Based Core-Shell Capsules Production through Coextrusion Methods: Recent ApplicationsChanez Bennacef, Stéphane Desobry, Laurent Probst, et al.
ACS Applied Materials & Interfaces|July 29, 2016
Diffusion of Fluorescently Labeled Bacteriocin from Edible Nanomaterials and Embedded Nano-Bioactive CoatingsMuhammad Imran, Anne-Marie Revol-Junelles, Grégory Francius, et al.
Critical Reviews in Food Science and Nutrition|October 7, 2004
Milk proteins for edible films and coatingsKhaoula Khwaldia, Cristina Perez, Sylvie Banon, et al.
Carbohydrate Polymers|December 19, 2016
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolateSafoura Pirestani, Ali Nasirpour, Javad Keramat, et al.
Journal of Colloid and Interface Science|February 14, 2016
Influence of internal composition on physicochemical properties of alginate aqueous-core capsulesGhazi Ben Messaoud, Laura Sánchez-González, Laurent Probst, et al.
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