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Influence of gelatinized octenyl succinic anhydride-modifie..:
Xu, Yuan
;
Sun, Liping
;
Zhuang, Yongliang
...
Food Chemistry. 457 (2024) - p. 140105 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.140105
RT Journal T1
Influence of gelatinized octenyl succinic anhydride-modified waxy adlay seed starch on the properties of astaxanthin-loaded emulsions: Emulsion properties, stability and in vitro digestion properties
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.140105&Exemplar=1&LAN=DE A1 Xu, Yuan A1 Sun, Liping A1 Zhuang, Yongliang A1 Gu, Ying A1 Zhang, Gaopeng A1 Fan, Xuejing A1 Ding, Yangyue PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 457 SP 140105 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.140105 DO https://doi.org/10.1016/j.foodchem.2024.140105 SF ELIB - SuUB Bremen
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