换一批
换一批Curcumin-loaded proliposomes produced by the coating of micronized sucrose: Influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration.
第一作者：
Matheus A,Chaves
第一单位：
Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte 225, Pirassununga, SP, Brazil.
作者：
主题词
姜黄素(Curcumin);脂质体(Liposomes);显微镜检查, 原子力(Microscopy, Atomic Force);磷脂类(Phospholipids);溶解度(Solubility);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared);蔗糖(Sucrose);水(Water);可湿性(Wettability);X线衍射(X-Ray Diffraction)
DOI
10.1016/j.foodchem.2019.04.013
PMID
31006473
发布时间
2019-06-05
- 浏览12
Food chemistry
7-15页
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