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机译:使用不同类型的微凝胶的混合物控制脂质消化曲线:藻酸盐珠和角叉菜胶珠
School of Public Health, Nanchang University,Department of Food Science, University of Massachusetts Amherst,Jiangxi Provincial Key Laboratory of Prevention Medicine, Nanchang University;
State Key Laboratory of Food Science and Technology, Nanchang University;
Department of Food Science, University of Massachusetts Amherst;
Department of Food Science, University of Massachusetts Amherst;
School of Public Health, Nanchang University,Jiangxi Provincial Key Laboratory of Prevention Medicine, Nanchang University;
School of Public Health, Nanchang University,Jiangxi Provincial Key Laboratory of Prevention Medicine, Nanchang University;
State Key Laboratory of Food Science and Technology, Nanchang University;
Department of Food Science, University of Massachusetts Amherst;
Mixed systems; Alginate; Carrageenan; Hydrogel beads; Digestion; Encapsulation;
机译:使用联合输送系统定制脂质消化曲线:纳米乳液和填充的水凝胶珠粒的混合物
机译:使用联合输送系统定制脂质消化曲线:纳米乳液和填充的水凝胶珠粒的混合物
机译:姜黄素在基于多糖的水凝胶珠中的封装:珠类型对脂质消化和姜黄素生物可及性的影响
机译:藻酸盐珠和红藻酸盐复合珠珠的Pb(II)离子吸附的比较研究
机译:研究大孔角叉菜胶珠用于色谱分离。
机译:嫁接的k-角叉菜胶-藻酸盐微球上固定了嗜盐泡盛曲霉EM66外切酶
机译:姜黄素在基于多糖的水凝胶珠粒的封装:珠粒型对脂质消化和姜黄素生物的影响