Effect of simultaneous treatment combining ultrasonication and pH-shifting on SPI in the formation of nanoparticles and encapsulating resveratrol
Fang, Zheng, Cai, Xixi, Wu, Jiulin, Zhang, Lingtuo, Fang, Yapeng, Wang, ShaoyunVolume:
111
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106250
Date:
February, 2021
Fichier:
PDF, 5.89 MB
2021
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