Rheology of individual chitosan and polyphenol/chitosan microparticles for food engineering

Roberto Chignola, Federica Mainente, Gianni Zoccatelli

Open source

DOI: 10.1016/j.foodhyd.2022.107869
Published: 2022-11
Container: Food Hydrocolloids
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodhyd.2022.107869,
  title = {Rheology of individual chitosan and polyphenol/chitosan microparticles for food engineering},
  author = {Roberto Chignola and Federica Mainente and Gianni Zoccatelli},
  year = {2022},
  journal = {Food Hydrocolloids},
  doi = {10.1016/j.foodhyd.2022.107869},
  url = {https://doi.org/10.1016/j.foodhyd.2022.107869}
}

RIS

TY  - JOUR
TI  - Rheology of individual chitosan and polyphenol/chitosan microparticles for food engineering
AU  - Roberto Chignola
AU  - Federica Mainente
AU  - Gianni Zoccatelli
PY  - 2022
JO  - Food Hydrocolloids
DO  - 10.1016/j.foodhyd.2022.107869
UR  - https://doi.org/10.1016/j.foodhyd.2022.107869
ER  -

APA

Chignola, R., Mainente, F., & Zoccatelli, G. (2022). Rheology of individual chitosan and polyphenol/chitosan microparticles for food engineering. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2022.107869

Source records

crossref · retrieved 2026-09-27T02:22:18.635Z