ロード中...
Optimization and characterization of high pressure homogenization produced chemically modified starch nanoparticles
Chemically modified starch (RS4) nanoparticles were synthesized through homogenization and water-in-oil mini-emulsion cross-linking. Homogenization was optimized with regard to z-average diameter by using a three-factor-three-level Box–Behnken design. Homogenization pressure (X(1)), oil/water ratio...
保存先:
| 出版年: | J Food Sci Technol |
|---|---|
| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2017
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5686031/ https://ncbi.nlm.nih.gov/pubmed/29184257 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2934-8 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|