Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Enmin Chen"'
Publikováno v:
International Journal of Mechanical System Dynamics, Vol 3, Iss 1, Pp 58-72 (2023)
Abstract This study proposes a spider‐web elastic metamaterial to suppress vibrations in space slender structures, such as flexible space tethers. The metamaterial consists of unit cells that are periodically distributed on the space tether to obta
Externí odkaz:
https://doaj.org/article/bf3c4ab26b0440f8b8888726c130e4df
Publikováno v:
Acta Astronautica. 195:12-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c12b7e7ff855d946e11b073fb527d9d8
https://doi.org/10.1016/j.actaastro.2022.02.026
https://doi.org/10.1016/j.actaastro.2022.02.026
Publikováno v:
ACS Applied Bio Materials. 2:311-320
Whey protein-based emulsion gels were fabricated by combined covalent cross-linking with cinnamaldehyde and ionic cross-linking with calcium ions. The structural and rheological properties of these emulsion gels were characterized by microscopy, macr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fced12b3857d14d8a08ad999c54e49c5
https://doi.org/10.1021/acsabm.8b00604
https://doi.org/10.1021/acsabm.8b00604
Publikováno v:
Food Hydrocolloids. 77:976-985
The impact of incorporating different levels of cinnamaldehyde (CA) into the oil phase used to prepare whey protein isolate (WPI)-stabilized nanoemulsions was investigated. Stable nanoemulsions could not be formed by pure CA, which was attributed to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56ec6b237fa23ff6c3c247f786416f53
https://doi.org/10.1016/j.foodhyd.2017.11.047
https://doi.org/10.1016/j.foodhyd.2017.11.047
Publikováno v:
International Journal of Food Science & Technology. 53:644-653
Summary Whey protein nanoparticles (NPs) were prepared by heat-induced method. The influences of whey protein isolates (WPIs) and concentrates (WPCs) on the formation of NPs were first investigated. Then Pickering emulsions were produced by protein N
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d644cdf704aac87fed5401e31fbc1f83
https://doi.org/10.1111/ijfs.13578
https://doi.org/10.1111/ijfs.13578
Publikováno v:
Food Hydrocolloids. 69:103-110
Cinnamaldehyde (CA), a common hydrophobic flavor, was encapsulated in oil-in-water emulsions that were stabilized by whey protein isolate (WPI). The impact of CA content and pH on the physical stability and lipolysis of the emulsions was then investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c79a3ab5540d62cf54f46a6019a30db6
https://doi.org/10.1016/j.foodhyd.2017.01.028
https://doi.org/10.1016/j.foodhyd.2017.01.028
Autor:
Huanle Chen, Xiaorong Hu, Enmin Chen, Bin Li, Shan Wu, David Julian McClements, Shilin Liu, Yan Li
Publikováno v:
Food Hydrocolloids. 61:662-671
Natural aldehydes, such as cinnamaldehyde, can be used to modify the properties of chitosan-based materials by covalent cross-linking the chitosan molecules. Due to the non-polarity and hydrophobicity of cinnamaldehyde, emulsification technique was u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8c7eac18f5215027ed78867817775db
https://doi.org/10.1016/j.foodhyd.2016.06.034
https://doi.org/10.1016/j.foodhyd.2016.06.034
Publikováno v:
Langmuir : the ACS journal of surfaces and colloids. 33(51)
The emulsifying properties of a natural cationic polysaccharide (chitosan) were improved by in situ conjugation with a natural essential oil (cinnamaldehyde, CA) during homogenization. In the absence of CA, chitosan-coated medium-chain triglyceride d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b98623927595605542ee961832d0f9b5
https://pubmed.ncbi.nlm.nih.gov/29198120
https://pubmed.ncbi.nlm.nih.gov/29198120
Publikováno v:
Langmuir; 12/26/2017, Vol. 33 Issue 51, p14608-14617, 10p