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gels(1)

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curcumin(1)
emulsion gel(1)
formation mechanism(1)
high pressure processing(1)
structure(1)

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Xiaoye He AND Shuang Ren AND Hu Li AND Di Han AND Tianxin Liu AND Meishan Wu AND Jing Wang(0)

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department of food science, university of tennessee, knoxville, tn, 37996, usa(1)
institute of food and nutrition development, ministry of agriculture and rural affairs, beijing 100081, china(1)
the key laboratory of food resources monitoring and nutr(1)
the key laboratory of food resources monitoring and nutrition evaluation, ministry of agriculture and rural affairs, beijing 100081, china(1)

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2024(1)

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资源类型: 外文期刊

作者:Xiaoye He(精确检索)

作者:Shuang Ren(精确检索)

作者:Hu Li(精确检索)

作者:Di Han(精确检索)

作者:Tianxin Liu(精确检索)

作者:Meishan Wu(精确检索)

作者:Jing Wang(精确检索)

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1Preparation, Characterization and Formation Mechanism of High Pressure-Induced Whey Protein Isolate/κ-Carrageenan Composite Emulsion Gel Loaded with Curcumin

作者： Xiaoye He; Shuang Ren; Hu Li; Di Han; Tianxin Liu; Meishan Wu; Jing Wang; SCIE（2024版）

机构： Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; The Key Laboratory of Food Resources Monitoring and Nutrition Evaluation, Ministry of Agriculture and Rural Affairs, Beijing 100081, China; Department of Food Science, University of Tennessee, Knoxville, TN, 37996, USA; The Key Laboratory of Food Resources Monitoring and Nutr;

来源：Gels

关键词： curcumin emulsion gel formation mechanism high pressure processing structure