Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs-Reference-Cited by-同舟云学术

Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs

Published:2022-10 Issue: Volume:168 Page:113911
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Hengpeng^ORCID,Gao Sumin,Zhang Di,Wang Yinlan,Zhang Yu,Jiang Songsong,Li Bing,Wu Danxuan,Lv Guanhua,Zou Xiaobo,Meng Xiangren

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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5. Evaluation of physicochemical, structural, and antioxidant properties of microencapsulated seed extract from Securigera securidaca by co-crystallization method during storage time;Behnamnik;Biocatalysis and Agricultural Biotechnology,2021

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