Sodium caseinate decorating on shellac nanoparticles as a stabilizer for the encapsulation of quercetin

已完结 10 由沙雕wangdefa 发布于 2024/8/31 8:44:58

DOI:10.1016/j.foodchem.2022.133580
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2022.133580

Elsevier

Abstract：To protect quercetin and address some of the barriers about shellac as a delivery carrier, we investigated the effects of sodium caseinate surface decoration on the formation, stability, and

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