Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Suqiong Fang"'
Autor:
Hongxia Gao, Ce Cheng, Suqiong Fang, David Julian McClements, Li Ma, Xing Chen, Liqiang Zou, Ruihong Liang, Wei Liu
Publikováno v:
Journal of Functional Foods, Vol 90, Iss , Pp 104990- (2022)
Curcumin was encapsulated within dairy milk products (skim, low-fat and whole) using a pH-driven method. The curcumin was incorporated into all milk products at a high encapsulation efficiency (>85%) and was shown to be in an amorphous state. Ultrace
Externí odkaz:
https://doaj.org/article/a568ea409606442a98f2a0188ddd32b4
Autor:
Jie He, Youfa Xie, Junzhen Zhong, Wenrong Chen, Suqiong Fang, Xing Chen, Shengfeng Peng, Wei Liu, Chengmei Liu
Publikováno v:
Journal of Food Science. 88:825-836
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::109c6cd45d385c89efac1d59cbd240bd
https://doi.org/10.1111/1750-3841.16445
https://doi.org/10.1111/1750-3841.16445
Autor:
Hongxia Gao, Xin Huang, Youfa Xie, Suqiong Fang, Wenrong Chen, Kui Zhang, Xing Chen, Liqiang Zou, Wei Liu
Publikováno v:
Foodfunction. 13(22)
The development of probiotics encapsulation strategies has always been a hot topic due to the high sensitivity of probiotics to processing, storage and the gastrointestinal environment. In this study, water in oil (W/O) emulsions of single-phase or d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0524bb37e3f91b1dfdddbb55295f3712
https://pubmed.ncbi.nlm.nih.gov/36148831
https://pubmed.ncbi.nlm.nih.gov/36148831