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Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms
Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate. Gel...
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| Yayımlandı: | Foods |
|---|---|
| Asıl Yazarlar: | , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143107/ https://ncbi.nlm.nih.gov/pubmed/32168985 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030329 |
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