Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Siyu JIAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 43-49 (2023)
In order to understand the adsorption mechanism of chitosan microflower (CSMF) on procyanidins (PC), CSMF was used as an adsorbent to adsorb PC solutions under different adsorption conditions. The drug-loaded particles were characterized by scanning
Externí odkaz:
https://doaj.org/article/e5419e6ea7c34a33bf5be5aebd53e415
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 42-50 (2023)
Objects: In order to improve the application of starch in the field of drug loading, the aim was to prepare the nano hydrophobic modified starch and study its effect on hydrophobic drug loading. Methods: Nanometer starch (SNPs) was prepared using tap
Externí odkaz:
https://doaj.org/article/0c8362603a7f48878d71c80243dfccb1
Preparation of Starch Nanoparticle by Alcohol Precipitation and Simultaneous Embedding of Kaempferol
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 2, Pp 241-247 (2022)
Using tapioca starch as raw material, starch nanoparticles were prepared by ultrasonic stirring, and characterized by scanning electron microscopy, laser nanoparticle sizer, and X-ray diffraction. In the sedimentation stage of starch nanoparticles, k
Externí odkaz:
https://doaj.org/article/ca9b7e168be44210abb046be8679d1b9
Autor:
Zhanyu Zhang, Jun Tang, Junbao Chen, Peixin Cui, Siyu Jiao, Wei Yi, Qingping Ke, Hengquan Yang
Publikováno v:
Catalysis Today. 410:222-230
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7db03eb898762e2718c05d54254e3352
https://doi.org/10.1016/j.cattod.2022.08.021
https://doi.org/10.1016/j.cattod.2022.08.021
Publikováno v:
Food Chemistry. 400:133873
To overcome the low production efficiency of Pickering emulsion stabilizers prepared from starch, alcohol precipitation and surface modification were applied in this study. Spherical starch nanoparticles (StNPs) (247.90 ± 1.96 nm) were prepared thro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b70d05d3d2f2f8988b9fc2187fd8742
https://doi.org/10.1016/j.foodchem.2022.133873
https://doi.org/10.1016/j.foodchem.2022.133873