机译:水包油型纳米乳剂中对-胡萝卜素降解的抑制:油溶性和水溶性抗氧化剂的影响
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States;
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States;
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States;
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States;
nanoemulsion; β-lactoglobulin; tween; β-carotene; carotenoids; edta; coenzyme Q10; ascorbic acid; vitamin e acetate; degradation; stability;
机译:补充天然抗氧化剂的水包油纳米乳剂中β-胡萝卜素的热降解和异构化
机译:来自Chin Brick Tea(Camellia Sinensis)的多糖缀合物改善了对水包油纳米乳液的物理化学稳定性和生物能力
机译:酪蛋白酸钠与水包油型乳液中的水溶性和水溶性表面活性剂之间的竞争性吸附
机译:含Nigella sativa L.精油的水包油纳米乳液的合成,稳定性和选择研究
机译:改善水包油乳液中抗氧化剂性能的策略。
机译:鱼油水包油乳液和纳米乳液中羟基籽醇衍生物的界面浓度及其对脂质氧化的影响:液滴尺寸效应
机译:鱼油水包油乳液和纳米乳液中羟基籽醇衍生物的界面浓度及其对脂质氧化的影响:液滴尺寸效应