文献
J-GLOBAL ID:202202237019145911
整理番号:22A0683861
エンドウ蛋白質分離物-キトサンナノ粒子により安定化されたPickeringエマルション:in vitro及びin vivo消化のための製造,特性化及びデリバリーEPA【JST・京大機械翻訳】
Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: fabrication, characterization and delivery EPA for digestion in vitro and in vivo
著者 (6件):
Ji Yuan
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Han Chenlu
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Liu Enchao
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Li Xiao
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Meng Xianghong
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Liu Bingjie
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
378
ページ:
Null
発行年:
2022年
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)