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Encapsulation of Capsaicin in Whey Protein and OSA-Modified Starch Using Spray-Drying: Physicochemical Properties and Its Stability.
Zhang, Bo; Zheng, Luyao; Liang, Siyuan; Lu, Yifan; Zheng, Jianmei; Zhang, Guoquan; Li, Wenhao; Jiang, Hao.
Afiliación
  • Zhang B; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Zheng L; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Liang S; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Lu Y; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Zheng J; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Zhang G; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Li W; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
  • Jiang H; College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang 712100, China.
Foods ; 11(4)2022 Feb 21.
Article en En | MEDLINE | ID: mdl-35206087
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China