换一批The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability.
第一单位：
School of Food Engineering, University of Campinas, CEP, 13083-862, Campinas, SP, Brazil.
作者：
关键词
DE, dextrose equivalentDSC, differential scanning calorimetryEE, encapsulation efficiencyEssential oilFID, flame ionization detectorGC, gas chromatographyOEO, orange essential oilPALS, positron annihilation lifetime spectroscopyPPC, pea protein concentratePPC2.4, orange essential oil microparticles containing 2.4?g of pea protein concentrate/100?g of emulsionPPC4.8, orange essential oil microparticles containing 4.8?g of pea protein concentrate/100?g of emulsionPea sativum L.Plant proteinPore sizePositron annihilation lifetime spectroscopySBET, specific surface areaSEM, scanning electron microscopySpray-dryingTg, glass transition temperatureo-Ps, ortho-positronsρapparent, apparent densityρtrue, true densityσo-Ps, average pore diameterτo-Ps, ortho-positrons lifetime
DOI
10.1016/j.crfs.2022.05.003
PMID
35647558
发布时间
2022-07-16
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Current research in food science
2022年5卷
878-885页
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