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Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance ß-carotene stability and in vitro digestion property.
Zhang, Hong; Huang, Zhao; Guo, Panpan; Guo, Qiannan; Zhang, Huajiang; Jiang, Longwei; Xia, Ning; Xiao, Bowen.
Afiliación
  • Zhang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
  • Huang Z; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
  • Guo P; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
  • Guo Q; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
  • Zhang H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China. Electronic address: hjthzhang@163.com.
  • Jiang L; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China. Electronic address: jianglw@neau.edu.cn.
  • Xia N; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
  • Xiao B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
Int J Biol Macromol ; 232: 123444, 2023 Mar 31.
Article en En | MEDLINE | ID: mdl-36708901
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Beta Caroteno / Yema de Huevo Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Beta Caroteno / Yema de Huevo Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article