Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Shengju Ge"'
Publikováno v:
Journal of Functional Foods, Vol 26, Iss , Pp 632-644 (2016)
Polyphenols have potent antioxidant capacities and may reduce chronic disease risk. However, they are sensitive to pH, temperature, and light, limiting their applications. This study developed a starch nanoparticle based nanocarrier on which to load
Externí odkaz:
https://doaj.org/article/49ce63c4ae124c2ab701668c38c091c7
Autor:
Qianzhu Lin, Shengju Ge, McClements, David Julian, Xiaojing Li, Zhengyu Jin, Aiquan Jiao, Jinpeng Wang, Jie Long, Xueming Xu, Chao Qiu
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2023, Vol. 63 Issue 19, p4092-4105, 14p
Publikováno v:
Journal of Applied Polymer Science. 139
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbd157a51c472ee62ddfd73a79537a1e
https://doi.org/10.1002/app.52919
https://doi.org/10.1002/app.52919
Autor:
Qingjie Sun, Liu Xiong, Yanfei Wang, Man Li, Shengju Ge, Xiliang Bian, Na Ji, Chunrui Sun, Lizhong Qiu
Publikováno v:
Food Chemistry. 286:17-21
Annealing offers a facile and green approach to the modification of starch. This study was the first to investigate the effect of annealing on the properties of waxy rice starch nanoparticles (SNPs). The spherical morphology of SNPs hardly changed af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d5cee983546f67d0348c460bf3a00cc
https://doi.org/10.1016/j.foodchem.2019.01.205
https://doi.org/10.1016/j.foodchem.2019.01.205
Publikováno v:
ACS applied materialsinterfaces. 12(41)
Owing to the diminishing resources and growing awareness of environmental issues, significant scientific attention has been paid to the development of physical gel materials using renewable and low-cost natural resources. Inspired by the strengthened
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d55dcf859050c45543f7422d77758526
https://pubmed.ncbi.nlm.nih.gov/32955240
https://pubmed.ncbi.nlm.nih.gov/32955240
Autor:
Liu Xiong, Fang Li, Jing Liu, Lu Hao, Shuangling Zhang, Shengju Ge, Man Li, Qing Liu, Qingjie Sun
Publikováno v:
Food Hydrocolloids. 75:1-12
Gelatin is widely used in the food industry because of its biocompatibility, nonimmunogenicity, and biodegradability. The small diameter, renewability, and low cost of chitin whiskers (CHWs), in addition to good biocompatibility and high stiffness, m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76b56c43e61fb226d02c94f2ac276285
https://doi.org/10.1016/j.foodhyd.2017.09.023
https://doi.org/10.1016/j.foodhyd.2017.09.023
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:177-186
Gelatin hydrogels exhibit excellent biocompatibility, nonimmunogenicity, and biodegradability, but they have limited applications in the food and medical industries because of their poor mechanical properties. Herein, we first developed an in situ se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::171912716fecef3f550ca5c5e93f5ed4
https://doi.org/10.1021/acs.jafc.7b04684
https://doi.org/10.1021/acs.jafc.7b04684
Autor:
Zhao Mei, Jie Yang, Caifeng Liang, Man Li, Liu Xiong, Shengju Ge, Xiaojing Li, Ranran Chang, Qingjie Sun
Publikováno v:
Food Chemistry. 229:111-119
To fabricate stable sized and shaped controlled release delivery systems for salvianolic acid B (Sal B), different food gums were individually added to short-chain glucan solution to prepare starch nanoparticles (StNPs)/gum nanocomposites by self-ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cffa52433eab3a8a044335abcea6f0b2
https://doi.org/10.1016/j.foodchem.2017.02.059
https://doi.org/10.1016/j.foodchem.2017.02.059
Publikováno v:
Food Chemistry. 221:1426-1433
Essential oils (EOs), including menthone, oregano, cinnamon, lavender, and citral, are natural products that have antimicrobial and antioxidant activities. However, extremely low water solubility, and easy degradation by heat, restrict their applicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84c43106a1a97c3a6d2ef1f377e1a4cb
https://doi.org/10.1016/j.foodchem.2016.11.009
https://doi.org/10.1016/j.foodchem.2016.11.009
Publikováno v:
LWT. 74:303-310
Starch nanoparticles (SNPs) with controllable particle sizes were prepared by nanoprecipitation using short linear chains from debranched waxy corn starch. The morphology, size distribution, degree of polymerization, crystal structure, and thermal pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86309d747b7196265db25d8612f87c72
https://doi.org/10.1016/j.lwt.2016.07.062
https://doi.org/10.1016/j.lwt.2016.07.062