Su Hung Ching
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Alginate gel particles–A review of production techniques and physical properties
SH Ching, N Bansal, B Bhandari
Critical reviews in food science and nutrition 57 (6), 1133-1152, 2017
Rheology of emulsion-filled alginate microgel suspensions
SH Ching, N Bansal, B Bhandari
Food Research International 80, 50-60, 2016
Visualizing the interaction between sodium caseinate and calcium alginate microgel particles
SH Ching, B Bhandari, R Webb, N Bansal
Food Hydrocolloids 43, 165-171, 2015
Physical stability of emulsion encapsulated in alginate microgel particles by the impinging aerosol technique
SH Ching, N Bansal, B Bhandari
Food Research International 75, 182-193, 2015
Time dependent gelling properties of cuboid alginate gels made by external gelation method: Effects of alginate-CaCl2 solution ratios and pH
T Ramdhan, SH Ching, S Prakash, B Bhandari
Food Hydrocolloids 90, 232-240, 2019
A microparticle composition comprising a probiotic, cross-linkable reagent and an emulsion containing a hydrophobic active
L Tran, SH Ching, C Turner
US Patent App. 14/648,310, 2015
Improving Hydrophilic Barriers of Encapsulated Compounds in Ca-Alginate Microgel Particles through a New Ionotropic Gelation Method for Double Emulsion Droplets
BB Lee, BR Bhandari, SH Ching, T Howes
Food Biophysics 14 (4), 365-382, 2019
Microparticles comprising a probiotic, cross-linkable reagent, a denatured protein, polyol plasticiser and trehalose
L Tran, SH Ching, C Turner, B Bhandari
US Patent 10,188,609, 2019
Alginate microgel particles: stability, rheology and application as bioactive carrier
SH Ching
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