Zobrazeno 1 - 10
of 11
pro vyhledávání: '"D. Julian McClements"'
Autor:
Zhou H; Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA. Electronic address: hualuzhou@uga.edu., Vu G; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Ju Q; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Julian McClements D; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China. Electronic address: mcclements@foodsci.umass.edu.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Jul; Vol. 187, pp. 114406. Date of Electronic Publication: 2024 Apr 22.
Autor:
Hu X; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Xiang X; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Ju Q; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Li S; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Julian McClements D; Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China. Electronic address: mcclements@foodsci.umass.edu.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114734. Date of Electronic Publication: 2024 Jul 04.
Autor:
Wang C; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China., Fu Y; Wuhan Fourth Hospital, Puai Hospital, Wuhan, Hubei 430032, China., Cao Y; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China., Huang J; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China., Lin H; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China., Shen P; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: pshen@umass.edu., Julian McClements D; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Han L; Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China., Zhao T; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China., Yan X; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China., Li Q; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, Hubei 430068, China. Electronic address: lqh198299@126.com.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Jan; Vol. 163, pp. 112123. Date of Electronic Publication: 2022 Nov 11.
Autor:
Liu Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China., Sang S; College of Food and Pharmaceutical Sciences, Ningbo University, 169 Qixing South Road, Ningbo, Zhejiang 315832, China., Julian McClements D; Department of Food Science, University of Massachusetts Amherst, MA 01060, United States., Chen L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Long J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Jiao A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Wang J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Xu X; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Jin Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Qiu C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: phdqiu@jiangnan.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt B), pp. 112054. Date of Electronic Publication: 2022 Oct 17.
Autor:
Gao Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Li X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Xie Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; Jiangzhong Pharmaceutical Co. LTD, Nanchang, 330041, Jiangxi, China., Huang X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Cheng C; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China., Julian McClements D; Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Zhang L; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China., Chen X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: ncuskchenxing@163.com., Zou L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China. Electronic address: zouliqiang2010@163.com., Wei L; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt B), pp. 112205. Date of Electronic Publication: 2022 Nov 19.
Autor:
Wang Q; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China., Jiang Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China., Chen W; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China., Julian McClements D; Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA., Ma C; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China., Liu X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China., Liu F; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address: fuguo@nwafu.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Nov; Vol. 161, pp. 111832. Date of Electronic Publication: 2022 Aug 28.
Autor:
Liao L; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China., Julian McClements D; Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA., Chen X; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; School of Life Sciences, Nanchang University, Nanchang 330031, Jiangxi, China. Electronic address: ncuskchenxing@163.com., Zhu Y; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China., Liu Y; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China., Liang R; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China., Zou L; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China. Electronic address: zouliqiang2010@163.com., Liu W; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Nov; Vol. 161, pp. 111806. Date of Electronic Publication: 2022 Aug 22.
Autor:
Wang C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Jiangsu 210037, China., Sang S; College of Food and Pharmaceutical Sciences, Ningbo University, 169 Qixing South Road, Ningbo, Zhejiang 315832, China., Julian McClements D; Department of Food Science, University of Massachusetts Amherst, MA 01060, United States., Chen L; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Long J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Jiao A; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Wang J; Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China., Jin Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China., Qiu C; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: phdqiu@jiangnan.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Oct; Vol. 160, pp. 111634. Date of Electronic Publication: 2022 Jul 09.
Autor:
Qiaorun Z; Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China., Honghong S; Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China., Yao L; Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China., Bing J; Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China., Xiao X; School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China. Electronic address: xiaolexu@126.com., Julian McClements D; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States., Chongjiang C; Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China., Biao Y; Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China. Electronic address: yuanbiao01@gmail.com.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Sep; Vol. 159, pp. 111574. Date of Electronic Publication: 2022 Jun 27.
Autor:
Jiang W; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China., Zhang Y; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China., Julian McClements D; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States., Liu F; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China. Electronic address: fuguo@nwafu.edu.cn., Liu X; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China. Electronic address: xueboliu@nwsuaf.edu.cn.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Jun; Vol. 156, pp. 111161. Date of Electronic Publication: 2022 Mar 17.