Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Shuqin Xia"'
Publikováno v:
Journal of Functional Foods, Vol 45, Iss , Pp 1-9 (2018)
Lutein was encapsulated in glycosylated micelles and the controlled delivery property was investigated. The particle size at different pH and CaCl2 concentration showed that the stability of micelles based on glycosylated casein was significantly sup
Externí odkaz:
https://doaj.org/article/64eb8a0cc1824ba4a665e80d551f3dd4
Publikováno v:
Molecules, Vol 23, Iss 2, p 247 (2018)
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C–140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by pa
Externí odkaz:
https://doaj.org/article/ea8943e2bd0c414d8cfc8c170624377d
Autor:
Tingting Feng, Xinshuo Wang, Chunli Fan, Xuejiao Wang, Xingwei Wang, Heping Cui, Shuqin Xia, Qingrong Huang
Publikováno v:
Food chemistry. 401
This work aimed to investigate the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure.
Autor:
Qingrong Huang, Shuqin Xia, Niamat Ullah, Xingwei Wang, Zhenchun Sun, Xuejiao Wang, Xiaoming Zhang, Tingting Feng, Yu Shen
Publikováno v:
Trends in Food Science & Technology. 110:525-538
Background Overconsumption of sodium is associated with hypertension and increases the risk of other diseases. Currently, sodium intake in most countries far exceeds the recommended intake of WHO (2 g/day). Emulsion delivery of sodium chloride provid
Publikováno v:
International Journal of Food Science & Technology. 56:3893-3902
Autor:
Xingwei Wang, Chunli Fan, Xuejiao Wang, Tingting Feng, Xiaoming Zhang, Jingyang Yu, Heping Cui, Shuqin Xia
Publikováno v:
Food Bioscience. 52:102438
Publikováno v:
Liposomes for Functional Foods and Nutraceuticals ISBN: 9781003277361
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb15a6f4328a08d3b341d131fc795bc0
https://doi.org/10.1201/9781003277361-4
https://doi.org/10.1201/9781003277361-4
Autor:
Tianyu Shi, Chengsheng Jia, Xinshuo Wang, Shuqin Xia, Xingwei Wang, Chunli Fan, Xiaoming Zhang, Caleb John Swing
Publikováno v:
SSRN Electronic Journal.
Publikováno v:
Food Hydrocolloids. 134:108018