Your browser doesn't support javascript.
loading
Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin.
He, Xiaoye; Ren, Shuang; Li, Hu; Han, Di; Liu, Tianxin; Wu, Meishan; Wang, Jing.
Afiliação
  • He X; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
  • Ren S; The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
  • Li H; Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA.
  • Han D; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
  • Liu T; The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
  • Wu M; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
  • Wang J; The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Gels ; 10(8)2024 Aug 21.
Article em En | MEDLINE | ID: mdl-39195071
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2024 Tipo de documento: Article