High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility.

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第一作者： Zhehui,Jiang

第一单位： College of Forestry, Northeast Forestry University, Harbin 150040, China.

作者： Zhehui,Jiang ^[1] ; Hao,Luo ^[1] ; Yunpeng,Huangfu ^[1] ; Yuan,Gao ^[2] ; Meiqi,Zhang ^[1] ; Yihong,Bao ^[3] ; Wei,Ma ^[4]

作者单位： College of Forestry, Northeast Forestry University, Harbin 150040, China. ^[1] College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China. ^[2] College of Forestry, Northeast Forestry University, Harbin 150040, China; College of Life Science, Northeast Forestry University, Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China. Electronic address: baoyihong@163.com. ^[3] College of Pharmacy, Heilongjiang University of Chinese Medicine, Harbin, Heilongjiang 150040, China. Electronic address: mawei@hljucm.net. ^[4]

关键词 Conjugates Emulsion Vitro digestion β-carotene

主题词乳状剂(Emulsions);羧甲基纤维素钠(Carboxymethylcellulose Sodium);β胡萝卜素(beta Carotene);氧化还原(Oxidation-Reduction);粒子大小(Particle Size)

DOI 10.1016/j.foodchem.2023.137634

PMID 37847963

发布时间 2023-11-03

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准确一般字义偏差语意偏离译文作用小提交