Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin

作者：Xiaotong Bu, Minghang Guan, Lei Dai, Na Ji, Yang Qin, Xingfeng Xu, Liu Xiong, Rui Shi, Qingjie Sun · 发表于：Food Hydrocolloids · 年份：2022 · DOI：10.1016/j.foodhyd.2022.108336 · 被引用次数：44 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications