Improving calcium citrate food functions through spherulitic growth in reactive crystallization and a mechanism study

作者：Hui Yan, Yanbo Liu, Haoyu Peng, Kangli Li, Chengwei Li, Shuixing Jiang, Mingyang Chen, Dandan Han, Junbo Gong · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134550 · 被引用次数：31 · 研究领域：Crystallization and Solubility Studies、Microencapsulation and Drying Processes、Freezing and Crystallization Processes