文献
J-GLOBAL ID:201702248567667024
整理番号:17A0310863
OSA修飾澱粉とキサンタンゴムの噴霧乾燥マイクロカプセルを用いたCLAの改善された安定性と制御された放出【Powered by NICT】
Improved stability and controlled release of CLA with spray-dried microcapsules of OSA-modified starch and xanthan gum
著者 (18件):
He Huizi
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
He Huizi
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
He Huizi
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Hong Yan
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Hong Yan
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Hong Yan
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Gu Zhengbiao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Gu Zhengbiao
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Gu Zhengbiao
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Liu Guodong
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Liu Guodong
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Liu Guodong
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Cheng Li
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Cheng Li
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Cheng Li
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Li Zhaofeng
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Li Zhaofeng
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
,
Li Zhaofeng
(Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, People’s Republic of China)
資料名:
Carbohydrate Polymers
(Carbohydrate Polymers)
巻:
147
ページ:
243-250
発行年:
2016年08月20日
JST資料番号:
E0961A
ISSN:
0144-8617
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)