A Study of Controlled Uptake and Release of Anthocyanins by Oxidized Starch Microgels
- Autor
- ZHAORAN WANG1 ; YUAN LI1 ; LIANG CHEN1 ; XIULAN XIN2 ; QIPENG YUAN1
[1] State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, North Third Ring Road 15, 100029 Beijing, China
[2] College of Bioengineering, Beijing Polytechnic, Shao Yao Ju 1, 100029 Beijing, China - Fuente
Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 24, pp 5880-5887, 8 p ; ref : 39 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- American Chemical Society, Washington, DC
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- anthocyanins encapsulation microgel oxidized potato starch polymer
- Palabra clave (fr)
- Amidon pomme de terre Anthocyane Captation Encapsulation Flavonoïde Forme libération contrôlée Polymère Pigment Polyoside Polyphénol
- Palabra clave (in)
- Potato starch Anthocyanin Uptake Encapsulation Flavonoid Controlled release form Polymer Pigments Polysaccharide Polyphenol
- Palabra clave (es)
- Almidón patata Antocianina Captación Encapsulación Flavonoide Forma liberación controlada Polímero Pigmento Poliósido Polifenol
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 27481156
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf400275m 
https://dx.doi.org/10.1021/jf400275m
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