Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage-Reference-Cited by-同舟云学术

Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage

Published:2019-02 Issue: Volume:100 Page:62-68
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Xu Liang^ORCID,Cheng Jing-Rong,Liu Xue-Ming,Zhu Ming-Jun^ORCID

Funder

Natural Science Foundation of Guangdong Province

Guangzhou Science and Technology Program key projects

Science and Technology Planning Project of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Biological effects of gum Arabic: A review of some recent research;Ali;Food and Chemical Toxicology,2009

4. The properties and stability of anthocyanins in mulberry fruits;Aramwit;Food Research International,2010

5. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan;Butstraen;Carbohydrate Polymers,2014

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