文献
J-GLOBAL ID:201802268025397970
整理番号:18A0127912
複合コアセルベーションによるブラックラズベリーアントシアニンのカプセル化のためのゼラチンとガムアラビア語の使用【Powered by NICT】
Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation
著者 (7件):
Shaddel Rezvan
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
,
Shaddel Rezvan
(Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA)
,
Hesari Javad
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
,
Azadmard-Damirchi Sodeif
(Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran)
,
Hamishehkar Hamed
(Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran)
,
Fathi-Achachlouei Bahram
(Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran)
,
Huang Qingrong
(Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA)
資料名:
International Journal of Biological Macromolecules
(International Journal of Biological Macromolecules)
巻:
107
号:
PB
ページ:
1800-1810
発行年:
2018年
JST資料番号:
T0898A
ISSN:
0141-8130
CODEN:
IJBMDR
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)