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期刊名称

food hydrocolloids(1)

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characterization(1)
emulsion gel(1)
gelation method(1)
pectin(1)
targeted delivery(1)

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作者

Feng L. AND Wang Y. AND Liu T. AND Zhao C. AND Chen Y. AND Wang F. AND Bao Y. AND Zheng J.(0)

机构

department of food science, rutgers university, new brunswick, nj 08901, united states(1)
institute of feed research, chinese academy of agricultural sciences, beijing, 100081, china(1)
institute of food science and technology, chinese academy of agricultural sciences, beijing, 100193, china(1)

年份

2024(1)

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资源类型: 外文期刊

作者:Feng L.(精确检索)

作者:Wang Y.(精确检索)

作者:Liu T.(精确检索)

作者:Zhao C.(精确检索)

作者:Chen Y.(精确检索)

作者:Wang F.(精确检索)

作者:Bao Y.(精确检索)

作者:Zheng J.(精确检索)

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1Pectin-based emulsion gels prepared by acidic and ionotropic methods for intestinal targeted delivery in vitro

作者： Feng L.; Wang Y.; Liu T.; Zhao C.; Chen Y.; Wang F.; Bao Y.; Zheng J.; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, United States; Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China;

来源：Food Hydrocolloids

关键词： Characterization Emulsion gel Gelation method Pectin Targeted delivery