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Structural modification of zein-based oil-in-glycerol emulsion gels for improved textural and digestion behaviors.
Ma, Yinguo; Lu, Yao; Wang, Yichuan; Gao, Yanxiang; Mao, Like.
Afiliação
  • Ma Y; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. likemao@cau.edu.cn.
  • Lu Y; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. likemao@cau.edu.cn.
  • Wang Y; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. likemao@cau.edu.cn.
  • Gao Y; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. likemao@cau.edu.cn.
  • Mao L; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. likemao@cau.edu.cn.
Food Funct ; 14(10): 4583-4594, 2023 May 22.
Article em En | MEDLINE | ID: mdl-37139605
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Zeína Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Zeína Idioma: En Ano de publicação: 2023 Tipo de documento: Article