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Optimization of genistein solubilization byκ-carrageenan hydrogel using response surface methodology

Fang Chen Jianlin Peng Dandan Lei Jia Liu Guohua Zhao

食品科学与人类健康(英文)2013，Vol.2Issue(3)：P.124-131,8.

食品科学与人类健康(英文)2013，Vol.2Issue(3)：P.124-131,8.DOI:10.1016/j.fshw.2013.06.001

Optimization of genistein solubilization byκ-carrageenan hydrogel using response surface methodology

Fang Chen ¹Jianlin Peng ¹Dandan Lei ¹Jia Liu ¹Guohua Zhao²

作者信息

1. College of Food Science,Southwest University,Tiansheng Road 1,Chongqing 400715,PR China
2. College of Food Science,Southwest University,Tiansheng Road 1,Chongqing 400715,PR China Key Laboratory of Food Processing and Technology of Chongqing,Chongqing 400715,PR China
折叠

摘要

关键词

Genistein/Carrageenan/Hydrogel matrix/Response surface methodology/Water solubility

分类

轻工纺织

引用本文复制引用

Fang Chen,Jianlin Peng,Dandan Lei,Jia Liu,Guohua Zhao..Optimization of genistein solubilization byκ-carrageenan hydrogel using response surface methodology[J].食品科学与人类健康(英文),2013,2(3):P.124-131,8.

基金项目

This work was supported by National Natural Science Foundation of China(31171654) （31171654）

National High-tech R&D Program(863 Program)of China(2011AA100805-2). （863 Program）

食品科学与人类健康(英文)

ISSN：2097-0765

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