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机译:通过悬浮蛋白/黄原胶稳定的皮克林稳定的高内相乳液的制备,增强槲皮素的稳定性和生物可接受性
Nanjing Forestry Univ Coll Light Ind & Food Engn Dept Food Sci & Engn Nanjing 210037 Jiangsu Peoples R China;
Nanjing Forestry Univ Coll Light Ind & Food Engn Dept Food Sci & Engn Nanjing 210037 Jiangsu Peoples R China;
Nanjing Forestry Univ Coll Light Ind & Food Engn Dept Food Sci & Engn Nanjing 210037 Jiangsu Peoples R China;
Nanjing Forestry Univ Coll Light Ind & Food Engn Dept Food Sci & Engn Nanjing 210037 Jiangsu Peoples R China;
Nanjing Forestry Univ Coll Light Ind & Food Engn Dept Food Sci & Engn Nanjing 210037 Jiangsu Peoples R China;
Beijing Technol & Business Univ BTBU Beijing Engn & Technol Res Ctr Food Addit Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China;
High internal phase emulsions; Quercetin; Pecan protein; Xanthan gum; Stability; Bioaccessibility;
机译:β-胡萝卜素在小麦面筋纳米颗粒-黄原胶稳定的Pickering乳剂中的包封:增强类胡萝卜素的稳定性和生物可及性
机译:蛋白质浓度和油相体积分数对黄原胶分离的乳清蛋白稳定的Menhaden水包油乳液稳定性和流变性的影响
机译:用钙交联乳清蛋白纳米粒子制备高内相皮克林乳液,用于β-胡萝卜素稳定和递送
机译:乳清蛋白类型和黄原口香糖对最终混合物流变性和乳液稳定性的影响
机译:添加黄原胶对乳清分离蛋白稳定乳液的影响
机译:施用辛烯基琥珀酸化淀粉和胶阿拉伯文稳定的油漆乳液作为叶黄素载体以提高其稳定性
机译:蛋白质基于蛋白质的皮克林高内相乳液(皮克林次):制造,表征和应用的进展