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期刊名称

food chemistry(1)

关键词

sugar beet pectin; soy protein isolate; interpenetrating emulsion -filled gels; bioaccessibility; structure degradation(1)

作者

Feng, Liping AND Feng, Liping AND Jia, Xin AND Yin, Lijun AND Yin, Lijun(0)

机构

china agr univ, coll food sci & nutr engn, beijing adv innovat ctr food nutr & human hlth, beijing 100083, peoples r china(1)
chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
pob 40,17 qinghua east rd, haidian 100083, beijing, peoples r china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Feng, Liping(精确检索)

作者:Jia, Xin(精确检索)

作者:Yin, Lijun(精确检索)

排序方式：

1Role of pectin in the delivery of 0-carotene embedded in interpenetrating emulsion-filled gels made with soy protein isolate

作者： Feng, Liping; Feng, Liping; Jia, Xin; Yin, Lijun; Yin, Lijun; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China; POB 40,17 Qinghua East Rd, Haidian 100083, Beijing, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Sugar beet pectin; Soy protein isolate; Interpenetrating emulsion -filled gels; Bioaccessibility; Structure degradation

年份：2024