海藻酸鈉/幾丁聚醣/澱粉－複合乳化凝膠球粒(晶球)成型機制及其品質影響探討
海藻酸鈉/幾丁聚醣/澱粉－複合乳化凝膠球粒(晶球)成型機制及其品質影響探討
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Full title
海藻酸鈉/幾丁聚醣/澱粉－複合乳化凝膠球粒(晶球)成型機制及其品質影響探討
Author / Creator
Publisher
台灣: 中國農業化學會/中華民國食品科學技術學會
Journal title
臺灣農業化學與食品科學, 2018-08, Vol.56/4 (3/4), p.101-111
Language
Chinese
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Publication information
Publisher
台灣: 中國農業化學會/中華民國食品科學技術學會
Subjects
More information
Scope and Contents
Contents
Microencapsulation is a kind of embedded liquid or solid core material for coating, granulation into small particles. Sodium alginate and calcium salt formed insoluble cross-linked bond (egg-box model). In this study, the hydrogel beads were prepared with sodium alginate (2.5%) and different concentrations of gelatinized starch solution (0.5, 1.25,...
Alternative Titles
Full title
海藻酸鈉/幾丁聚醣/澱粉－複合乳化凝膠球粒(晶球)成型機制及其品質影響探討
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Author / Creator
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Record Identifier
TN_cdi_hyweb_hyread_00530006
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hyweb_hyread_00530006
Other Identifiers
ISSN
1605-2471
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