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Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions.
Zou, Qian; Wang, Weifei; Xu, Qingqing; Yan, Menglei; Lan, Dongming; Wang, Yonghua.
Afiliación
  • Zou Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Wang W; Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzh
  • Xu Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Yan M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Lan D; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Wang Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Foods ; 12(13)2023 Jun 25.
Article en En | MEDLINE | ID: mdl-37444221
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza