文献
J-GLOBAL ID:201602283231134340
整理番号:16A0540544
ホエー蛋白質分離物によって安定化されたO/Wエマルション中α-トコフェロールの安定性に対するレスベラトールとアスコルビン酸の影響:ビタミンと保護的酸化防止剤の同時カプセル封じ
Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and the protective antioxidant
著者 (6件):
Wang Lei
(State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China)
,
Gao Yahui
(State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China)
,
Li Juan
(College of Chemistry and Chemical Engineering, Central South University, Changsha, Hunan, China)
,
Subirade Muriel
(Chaire de recherche du Canada sur les proteines, les bio-systemes et les aliments fonctionnels, Institut de recherchesur les nutraceutiques et les aliments fonctionnels (INAF/STELA), Universite Laval, Quebec, QC, Canada)
,
Song Yuanda
(State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China)
,
Liang Li
(State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
196
ページ:
466-474
発行年:
2016年04月01日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)