乳状液
明胶
涂层
化学工程
淀粉
自愈水凝胶
离子强度
化学
离子键合
材料科学
高分子化学
有机化学
水溶液
离子
工程类
作者
Karen Cristina Guedes Silva,Ana I. Bourbon,Lorenzo Pastrana,Ana Carla Kawazoe Sato
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2020-01-01
卷期号:11 (9): 8331-8341
被引量:11
摘要
Emulsion with gelatinized starch, also composed of alginate and gelatin, showed stability at pH 6, allowing microgels production by ionic gelation. During the in vitro digestion, microgels with the coating layer were more stable.
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