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Basic Protocols in Encapsulation of Food Ingredients最新文献

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Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices 冻干益生元基质中抗氧化剂的稳定性
Basic Protocols in Encapsulation of Food Ingredients Pub Date : 1900-01-01 DOI: 10.1007/978-1-0716-1649-9_14
J.M. Faroux, M. Ureta, A. Gómez-Zavaglia, E. E. Tymczyszyn
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引用次数: 0
Pectin-Iron Capsules: A Nontraditional Delivery System Based on Ionic Gelation 果胶-铁胶囊:一种基于离子凝胶的非传统递送系统
Basic Protocols in Encapsulation of Food Ingredients Pub Date : 1900-01-01 DOI: 10.1007/978-1-0716-1649-9_4
E. Gerbino, A. Gómez-Zavaglia
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引用次数: 0
Microfluidic Glass Capillary Devices: An Innovative Tool to Encapsulate Lactiplantibacillus plantarum 微流控玻璃毛细管装置:一种封装植物乳杆菌的创新工具
Basic Protocols in Encapsulation of Food Ingredients Pub Date : 1900-01-01 DOI: 10.1007/978-1-0716-1649-9_7
G. Quintana, E. Gerbino, A. Gómez-Zavaglia
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引用次数: 1
Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes 脂质体中用于食品成分稳定的细菌s层蛋白
Basic Protocols in Encapsulation of Food Ingredients Pub Date : 1900-01-01 DOI: 10.1007/978-1-0716-1649-9_16
M. Serradell, E. E. Tymczyszyn
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引用次数: 0
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