| Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability | |
| Zhang, Lingtuo; Zhang, Fang; Fang, Yapeng; Wang, Shaoyun | |
| 刊名 | FOOD HYDROCOLLOIDS
 |
| 2019 | |
| 卷号 | 90页码:313-320 |
| 关键词 | Soy protein isolates Stability Resveratrol Nanoparticle Sodium alginate |
| ISSN号 | 0268-005X |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/2888114 |
| 专题 | 福州大学 |
| 推荐引用方式 GB/T 7714 | Zhang, Lingtuo,Zhang, Fang,Fang, Yapeng,et al. Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability[J]. FOOD HYDROCOLLOIDS,2019,90:313-320. |
| APA | Zhang, Lingtuo,Zhang, Fang,Fang, Yapeng,&Wang, Shaoyun.(2019).Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability.FOOD HYDROCOLLOIDS,90,313-320. |
| MLA | Zhang, Lingtuo,et al."Alginate-shelled SPI nanoparticle for encapsulation of resveratrol with enhanced colloidal and chemical stability".FOOD HYDROCOLLOIDS 90(2019):313-320. |
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