- Tytuł:
- The Effect of pH and Sodium Caseinate on the Aqueous Solubility, Stability, and Crystallinity of Rutin towards Concentrated Colloidally Stable Particles for the Incorporation into Functional Foods.
- Autorzy:
- Źródło:
- Molecules (Basel, Switzerland) [Molecules] 2022 Jan 14; Vol. 27 (2). Date of Electronic Publication: 2022 Jan 14.
- Typ publikacji:
- Journal Article
- MeSH Terms:
-
Functional Food*
Caseins/*chemistry
Colloids/*chemistryNanoparticles /*chemistry
Rutin/*chemistry
Water/*chemistry
Hydrogen-Ion Concentration ; Solubility
Czasopismo naukowe