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Changes in stability and in vitro digestion of egg-protein stabilized emulsions and ß-carotene gels in the presence of sodium tripolyphosphate.
Li, Junhua; Wang, Chenying; Chang, Cuihua; Jiao, Han; Su, Yujie; Gu, Luping; Yang, Yanjun; Yu, Haitao.
Afiliação
  • Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Wang C; School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Chang C; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China.
  • Jiao H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Su Y; School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Gu L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Yang Y; School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
J Sci Food Agric ; 101(13): 5591-5598, 2021 Oct.
Article em En | MEDLINE | ID: mdl-33709411
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polifosfatos / Proteínas do Ovo / Emulsificantes Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polifosfatos / Proteínas do Ovo / Emulsificantes Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article