Plant phenolics as cross-linkers of gelatin gels and gelatin-based coacervates for use as food ingredients
作者： George Strauss , Suzanne M. Gibson
DOI: 10.1016/S0268-005X(03)00045-6
关键词: Gelatin 、 Swelling 、 Peptide 、 Side chain 、 Chemistry 、 Dynamic light scattering 、 Oxidizing agent 、 Coacervate 、 Organic chemistry 、 Isoelectric point
摘要: … gelatin–pectin coacervates in the form of microparticles for use … Coacervated gelatin–pectin microparticles when cross-linked … liquid coacervate droplets become gelled microparticles or …
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gsgscientific.com 参考文章(30)
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