Preparation and physicochemical characterisation of resveratrol–ovalbumin microparticles

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|10|2201-2207

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.10, 2015-10, pp. : 2201-2207

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Preparation and physicochemical characterisation of resveratrol–ovalbumin microparticles

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 10, 2015-10 ,pp. : 2201-2207

John Wiley & Sons Inc

Access to resources Recommend Favorite

Preparation and characterisation of films from xylose‐glycosylated peanut protein isolate powder

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 7, 2015-07 ,pp. : 1538-1544

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physicochemical characterisation and α‐amylase inhibitory activity of tea polysaccharides under simulated salivary, gastric and intestinal conditions

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 53, Iss. 2, 2018-02 ,pp. : 423-429

John Wiley & Sons Inc

Access to resources Recommend Favorite

Preparation and characterisation of an easily absorbabl Mg‐casein hydrolysate complex produced through enzymatic hydrolysis and ultrafiltration

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 2, 2015-02 ,pp. : 365-371

John Wiley & Sons Inc

Access to resources Recommend Favorite

Preparation and characterisation of soya milk enriched with isoflavone aglycone fermented by lactic acid bacteria combined with hydrothermal cooking pretreatment

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 6, 2015-06 ,pp. : 1331-1337

John Wiley & Sons Inc

Access to resources Recommend Favorite