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pro vyhledávání: '"Ruihong Ge"'
Autor:
Yilin Pu, Yuxiang Long, Die Xu, Yongkang Niu, Qinglong Wu, Shiyu Chen, Ruozhen Wang, Ruihong Ge
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Composite natural emulsifiers such as whey protein isolate (WPI) and chitosan (CS) are commonly used in Pickering emulsions to address the effect of thermal deformation of proteins before complexation with CS and heating after complexation. In this s
Externí odkaz:
https://doaj.org/article/0664770d52034d1b9b2df87f6e014c09
Autor:
Xianli Wang, Shangzhi Yang, Chengdong Zheng, Chenxuan Huang, Haiyang Yao, Zimo Guo, Yilun Wu, Zening Wang, Zhenyang Wu, Ruihong Ge, Wei Cheng, Yuanyuan Yan, Shilong Jiang, Jianguo Sun, Xiaoguang Li, Qinggang Xie, Hui Wang
Publikováno v:
Nutrients, Vol 16, Iss 17, p 2951 (2024)
Ensuring optimal infant nutrition is crucial for the health and development of children. Many infants aged 0–6 months are fed with infant formula rather than breast milk. Research on cancer cell lines and animal models is limited to examining the n
Externí odkaz:
https://doaj.org/article/f0c2a5bb956a4e03a159a15891ef96bf
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Few studies have investigated the encapsulation of apigenin in solid particle-stabilized emulsions. In this work, Pickering emulsions containing apigenin and stabilized by whey protein isolate-chitosan (WPI-CS) complexes were created to enhance the b
Externí odkaz:
https://doaj.org/article/f212c630681a4ea88da51685e1812ee0