SCI
机构:
来源:JOURNAL OF DAIRY SCIENCE年份:2021
关键词:
pullulan; casein; acylation; glycation; bioaccessibility
SCI
机构:
来源:FOOD HYDROCOLLOIDS年份:2020
关键词:
Whey protein hydrolysates; Linear dextrin; Conjugates; O/W emulsion; Physical stability; Oxidative stability
SCI
机构:
来源:FOOD HYDROCOLLOIDS年份:2019
关键词:
Chitosan hydrochloride/carboxymethyl starch; complex nanogels; Pickering emulsions; Stability; Microstructure; Rheological property
SCI
机构:
来源:FOOD CHEMISTRY年份:2019
关键词:
Hydrolysis; Succinylation; Emulsion; In vitro digestion; Bioaccessibility