位置：成果数据库 > 期刊 > 期刊详情页
Encapsulation of vitamin E: Effect of physicochemical properties ofwall material on retention and st
  • ISSN号：0144-8617
  • 期刊名称：Carbohydrate Polymers
  • 时间：2015.2.10
  • 页码：172-179
  • 相关项目：微胶囊壁材物理化学特征与包埋性能相关性分析及机理研究
作者： Joseph Hategekimanaa,|Kingsley George Masamba|Jianguo Ma|Fang Zhong|
同期刊论文项目
微胶囊壁材物理化学特征与包埋性能相关性分析及机理研究
期刊论文 32 获奖 3 专利 3
同项目期刊论文
Effect of relative humidity on the storage stability of spray-dried beta-carotene nanoemulsions
高载量微胶囊化棕榈仁油粉末油脂的制备
Stability and Bioaccessibility of beta-Carotene in Nanoemulsions Stabilized by Modified Starches
Stability and Bioaccessibility of β？Carotene in Nanoemulsions Stabilized by Modified Starches
Controlled release of β-carotene inβ-lactoglobulin-dextran conjugates nanoparticles in vitro digesti
Cellular Uptake of β？Carotene from Protein Stabilized Solid Lipid Nanoparticles Prepared by Homogeni
Microencapsulation Can Be a Novel Tool in Wheat Flour with Micronutrients Fortification: Current Tre
Beta-carotene chemical stability in nanoemulsions was improved by stabilized with beta-lactoglobulin
Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced
The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium
A novel approach for microencapsulation of nanoemulsions to overcome the oxidation of bioactives in
内源乳化法制备双歧杆菌微胶囊的研究#
Physicochemical and thermomechanical characterization of tara gumedible films: Effect of polyols as
丁香油纳米乳液的制备及其在冷却肉保鲜中的应用
Formation and Stability of Vitamin E Enriched Nanoemulsions Stabilized by Octenyl Succinic Anhydride
Beta-carotene encapsulated in food protein nanoparticles reduces peroxyl radical oxidation in Caco-2
Vitamin E nanoemulsions by emulsion phase inversion: Effect ofenvironmental stress and long-term sto
The effect of high moisture heat-acid treatment on the structure and digestion property of normal ma
纳米乳液包埋技术在功能性食品中的研究进展
Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions
Degradation of Vitamin E in Nanoemulsions during Storage as Affected by Temperature, Light and Darkn
Cellulosic fraction of rice bran fibre alters the conformation and inhibits the activity of porcine
Action mechanism of small and large molecule surfactant？based clove oil nanoemulsions against food？b
Essential oil encapsulations: uses, procedures, and trends
豆腐干质构感官分析及评价小组能力评估
干热变性大米淀粉对鸡肉丸品质的影响