Lipid self-assembled structures for reactivity control in food.

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作者： L,Sagalowicz ^[1] ; C,Moccand ^[2] ; T,Davidek ^[3] ; R,Ghanbari ^[4] ; I,Martiel ^[4] ; R,Negrini ^[4] ; R,Mezzenga ^[4] ; M E,Leser ^[2] ; I,Blank ^[2] ; M,Michel ^[2]

作者单位： Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland laurent.sagalowicz@rdls.nestle.com. ^[1] Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26 1000, Switzerland. ^[2] Nestlé PTC Orbe, Rte de Chavornay 3, Orbe 1350, Switzerland. ^[3] Department of Health Science and Technology, ETH Zürich, Switzerland. ^[4]

关键词 Maillard-type reaction colloidal structures controlled release delivery systems oxidation small angle X-rays scattering

主题词胶剂(Colloids);食品分析(Food Analysis);呋喃类(Furans);美拉德反应(Maillard Reaction);单脂肪酸甘油酯类(Monoglycerides);氧化还原(Oxidation-Reduction);磷脂类(Phospholipids);散射, 小角(Scattering, Small Angle);X线衍射(X-Ray Diffraction);木糖(Xylose)

DOI 10.1098/rsta.2015.0136

PMID 27298441

发布时间 2016-06-14

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Philosophical transactions. Series A, Mathematical, physical, and engineering sciences

2016年374卷2072期

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Lipid self-assembled structures for reactivity control in food.

Philosophical transactions. Series A, Mathematical, physical, and engineering sciences

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Philosophical transactions. Series A, Mathematical, physical, and engineering sciences

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Lipid self-assembled structures for reactivity control in food.

Philosophical transactions. Series A, Mathematical, physical, and engineering sciences

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Philosophical transactions. Series A, Mathematical, physical, and engineering sciences

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