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机译:乳化-蒸发法制备β-胡萝卜素玉米醇溶蛋白-丙二醇藻酸酯复合纳米颗粒的结构,理化稳定性和体外模拟胃肠消化性能
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety,Beijing Key Lab Fu, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety,Beijing Key Lab Fu, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety,Beijing Key Lab Fu, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety,Beijing Key Lab Fu, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing Lab Food Qual & Safety,Beijing Key Lab Fu, Beijing 100083, Peoples R China;
Zein; Propylene glycol alginate; beta-Carotene; Emulsification-evaporation; Physicochemical stability; In vitro release;
机译:白藜芦醇负载玉米醇溶蛋白-玉米醇溶蛋白-鼠李糖脂复合纳米粒子的制备与表征:理化稳定性,形成机理及体外消化
机译:白藜芦醇锌丙二醇藻酸盐 - rhamnolipid复合纳米粒子的制备和表征:物理化学稳定性,地层机制和体外消化
机译:微流化和热处理对姜黄素负载玉米醇丙二醇藻酸盐型纳米粒子的结构,稳定性和体外消化的影响
机译:玉米淀粉和茶多酚复合材料的理化性质和体外消化
机译:不同蛋白质乳化剂对β-胡萝卜素纳米乳液理发性质的比较:对形成稳定性和体外消化的影响
机译:丙二醇海藻酸钠和蔗糖酯对改性淀粉稳定饮料乳液理化性质的影响
机译:两种不同方法制备金属间化合物基复合材料力学性能和显微组织的比较