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中文期刊(525877)
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期刊名称

food research international(1)

关键词

casein; caffeic acid; maillard reaction; emulsion; astaxanthin; stability(1)

作者

Cheng, Jingrong AND Shen, Shuangwei AND Yang, Huaigu AND Tang, Daobang AND Wang, Xuping AND Lin, Yaosheng AND Liu, Xueming AND Cheng, Jingrong AND Liu, Xueming(0)

机构

133 yihenglu, guangzhou 510640, peoples r china(1)
guangdong acad agr sci, sericultural & agrifood res inst, key lab funct foods, guangdong key lab agr prod proc,minist agr & rural, guangzhou 510610, peoples r china(1)

年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Cheng, Jingrong(精确检索)

作者:Shen, Shuangwei(精确检索)

作者:Yang, Huaigu(精确检索)

作者:Tang, Daobang(精确检索)

作者:Wang, Xuping(精确检索)

作者:Lin, Yaosheng(精确检索)

作者:Liu, Xueming(精确检索)

作者:Cheng, Jingrong(精确检索)

作者:Liu, Xueming(精确检索)

排序方式：

1Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate

作者： Cheng, Jingrong; Shen, Shuangwei; Yang, Huaigu; Tang, Daobang; Wang, Xuping; Lin, Yaosheng; Liu, Xueming; Cheng, Jingrong; Liu, Xueming; SCI

机构： Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China; 133 Yihenglu, Guangzhou 510640, Peoples R China;

来源：FOOD RESEARCH INTERNATIONAL

关键词： Casein; Caffeic acid; Maillard reaction; Emulsion; Astaxanthin; Stability

年份：2023