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In Vitro Digestion and Storage Stability of ß-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound.
Ma, Xiaobin; Yan, Tianyi; Miao, Song; Mao, Like; Liu, Donghong.
Afiliação
  • Ma X; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
  • Yan T; Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
  • Miao S; Zhejiang R&D Center for Food Technology and Equipment, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
  • Mao L; Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Cork, Ireland.
  • Liu D; Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods ; 11(16)2022 Aug 11.
Article em En | MEDLINE | ID: mdl-36010417
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article