کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10376021 | 880382 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Polysaccharide gel with multiple emulsion
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
A marked increase in encapsulation efficacy was observed by lowering the storage temperature of the emulsion gels from 23 to 7 °C. Also, among the various lipids used for sample preparation, differences in release rate were found. Increasing the fat content in the oil phase resulted in decreased marker diffusion. The lowest release rate was achieved by using the fat with the highest melting point and by increasing the fat content to 100% of the oil phase. Lowering the content of PGPR in the MCT-oil phase (without fat) had no effect on the release of tryptophan.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 605-615
Journal: Food Hydrocolloids - Volume 19, Issue 3, May 2005, Pages 605-615
نویسندگان
Julia Weiss, Inta Scherze, Gerald Muschiolik,