Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Guangyi Kan"'
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100522- (2024)
Polyphenol crosslinking is a promising method to improve the properties of a protein. Herein, the effects of tannic acid-crosslinking and NaCl addition on the properties of silver carp spine bone hydrolyzed gelatin nanoparticles were explored. PEHG w
Externí odkaz:
https://doaj.org/article/fa2d810843524af7b695aedb2ddeaed1
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101250- (2024)
Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine b
Externí odkaz:
https://doaj.org/article/620a9d9a0b28423db83d77627fbd770f
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100590- (2023)
Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained nanoparticle was applied to stabilize fish oil-loaded Pickering emulsion. The nanoparticle had a high e
Externí odkaz:
https://doaj.org/article/cbed7902f50d4f72b93b698d074b11e4
Publikováno v:
Food Hydrocolloids. 137:108371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54fa7196a97a5bb416cd90c6d0afee48
https://doi.org/10.1016/j.foodhyd.2022.108371
https://doi.org/10.1016/j.foodhyd.2022.108371