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Emulsifying properties of a ferulic acid-grafted curdlan conjugate and its contribution to the chemical stability of ß-carotene.
Yu, Yun-Bo; Cai, Wu-Dan; Wang, Zi-Wei; Yan, Jing-Kun.
Afiliación
  • Yu YB; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Cai WD; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Wang ZW; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
  • Yan JK; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: jkyan27@ujs.edu.cn.
Food Chem ; 339: 128053, 2021 Mar 01.
Article en En | MEDLINE | ID: mdl-32947105
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Beta Caroteno / Ácidos Cumáricos / Emulsionantes / Beta-Glucanos Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Beta Caroteno / Ácidos Cumáricos / Emulsionantes / Beta-Glucanos Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: China