Zobrazeno 1 - 10
of 54
pro vyhledávání: '"He Tang"'
Publikováno v:
Food Hydrocolloids. 94:255-267
The development of biocompatible Pickering stabilizers for oil-in-water emulsions has attracted fast increasing interests, due to their potential applications in food and pharmaceutical formulations. This work reports that a kind of novel nanoparticl
Publikováno v:
Food Hydrocolloids. 93:34-45
Pickering High Internal Phase Emulsions (HIPEs) stabilized by food-grade particles have received considerable attention. In this work, we first demonstrated the use of chitosan-caseinophosphopeptides (CS-CPP) nanocomplexes as particulate emulsifiers
Publikováno v:
Food Hydrocolloids. 91:246-255
The development of protein-based particles or nanoparticles to act as efficient (nano)carriers for poorly soluble nutraceuticals has attracted increasing interests in the food and pharmaceutical fields. In the work, we reported a novel ethanol-assist
Autor:
Chuan-He Tang
Publikováno v:
Food Hydrocolloids. 91:92-116
Soy proteins as an important food ingredient have been widely applied in food formulations, due to their good nutritional value, high functionalities, and health-benefiting effects. Evidences have been fast accumulating to indicate that soy proteins
Publikováno v:
Food Hydrocolloids. 87:404-412
There is increasing interest in improving the freeze-thaw stability of emulsions by interfacial engineering in the food colloid field. The present work reported that for Pickering emulsions stabilized by heat-induced soy protein isolate (SPI) nanopar
Publikováno v:
Food Hydrocolloids. 82:230-238
There is increasing interest in the development of Pickering emulsions stabilized by food grade (nano) particles, due to their promising applications in food formulations. The work reports for the first time that starch nanocrystals (SNCs) prepared b
Publikováno v:
Food Hydrocolloids. 82:96-105
The development of high internal phase emulsions (HIPEs) stabilized by food-grade particles (e.g., cellulose nanocrystals, CNCs) has attracted increasing interests in the food colloid field. This paper reports a type of oil-in-water HIPEs using prote
Publikováno v:
Food Hydrocolloids. 77:228-237
The cryoprotective effects of xylooligosaccharides on peeled whiteleg shrimp were investigated and compared with sodium pyrophosphate treatment during frozen storage, primarily the interaction mechanisms between xylooligosaccharides and shrimp myosin
Publikováno v:
Carbohydrate Polymers. 181:727-735
Biodegradable food packaging is sustainable and has a great application prospect. PLA is a promising alternative for petroleum-derived polymers. However, PLA packaging suffers from poor barrier properties compared with petroleum-derived ones. To addr
Publikováno v:
Food Hydrocolloids. 75:125-130
The high hydrophilicity of cellulose nanocrystals (CNCs) greatly limits their application in the Pickering emulsion formulations. The work for the first time reports that a simple surface modification with octenyl succinic anhydride (OSA; food-grade)