Hydrogel formulation based on galactomannan from residual spent coffee ground confers bioactivities and viscosifying properties in milkshake

Ray, Aratrika

doi:10.1016/j.fbio.2023.102958

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.102958

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Hydrogel formulation based on galactomannan from residual spent coffee ground confers bioactivities and viscosifying properties in milkshake

Aratrika Ray

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2024

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Cited by 2 publications

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Hydrogel formulation based on galactomannan from residual spent coffee ground confers bioactivities and viscosifying properties in milkshake

Cited by 2 publications

References 52 publications

Properties and applications of green-derived products from spent coffee grounds – Steps towards sustainability

Properties and applications of green-derived products from spent coffee grounds – Steps towards sustainability

Hemicelluloses from bioresidues and their applications in the food industry – towards an advanced bioeconomy and a sustainable global value chain of chemicals and materials

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