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Ultrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food
We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the e...
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| 發表在: | Food Chem |
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| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier Applied Science Publishers
2021
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8164159/ https://ncbi.nlm.nih.gov/pubmed/33714120 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2021.129432 |
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