机译:改善小麦醇溶蛋白纳米颗粒的稳定性-阿拉伯胶的添加效果
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;
Gliadin; Gum arabic; Nanoparticles; Stability;
机译:使用天然食用Pickering稳定剂一步制备高内相乳液:麦醇溶蛋白纳米颗粒/阿拉伯胶
机译:用胶阿拉米甲酸和壳聚糖盐酸盐稳定的白藜芦醇加载的胶林苷纳米粒子的制备和表征
机译:改善小麦蛋白稳定乳液的稳定性:添加果胶和黄原胶的效果
机译:阿拉伯语胶作为表面活性剂研究水基氧化铝纳米粒子悬浮液的稳定性
机译:硬红春小麦(Triticum aestivum L.)免疫原麦醇溶蛋白积累的稳定性分析
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:矫正:牙龈阿拉伯金纳米粒子在生理模拟pH中的稳定性及其对细胞系的选择性作用