Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Xiangxing Yan"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Our lab’s studies have found that heavy calcium carbonate (CaCO3) with sodium alginate (SA) can synergistically stabilize Pickering emulsion. However, there were significant differences in the flow characteristics of the emulsions obtained by diffe
Externí odkaz:
https://doaj.org/article/ff458e2df07c4a14b8c6db1c1290e06e
Publikováno v:
Advances in Artificial Systems for Logistics Engineering ISBN: 9783031048081
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b6d53a29d6b1d09f63bbf63efbca71c
https://doi.org/10.1007/978-3-031-04809-8_65
https://doi.org/10.1007/978-3-031-04809-8_65
Publikováno v:
Food chemistry. 337
In this work, water-resistant poly (vinyl alcohol) (PVA)/poly (acrylic acid) (PAA) electrospun fibers encapsulating tangeretin (Tan) were fabricated by emulsion-electrospinning. To optimize the electrospinning condition, the size and morphology of el
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff428f10f3d075439c987f681a787947
https://pubmed.ncbi.nlm.nih.gov/32791431
https://pubmed.ncbi.nlm.nih.gov/32791431
Autor:
Wei Xu, Jinjin Liu, Bin Li, Yaping An, Hongshan Liang, Xiangxing Yan, Qing Huang, Ying Hu, Shuxin Ye, Yuntao Wang
Publikováno v:
Food Hydrocolloids. 52:213-220
Food proteins and polysaccharides are two key structural entities in food materials. Understanding the interactions between protein- and polysaccharide-based elements may offer unique opportunities in developing food products with well-defined functi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe0575b82aa7e5e438d5400736f184ae
https://doi.org/10.1016/j.foodhyd.2015.07.001
https://doi.org/10.1016/j.foodhyd.2015.07.001
Publikováno v:
Food Chemistry. 330:127172
This study demonstrates the development of biocompatible Ag nanoparticles/Tannic acid/Zein electrospun membranes with synergistic antibacterial, catalytic and antioxidant activity. The optimal spinning concentration of zein was 32 wt%. The prepared z
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28afa1aa1d53573c8e79cc34049f078b
https://doi.org/10.1016/j.foodchem.2020.127172
https://doi.org/10.1016/j.foodchem.2020.127172
Publikováno v:
Food Hydrocolloids. 51:395-404
Emulsion-based delivery systems are widely utilized for encapsulation of hydrophobic bioactive compounds. However, they must be carefully designed to retain and stabilize the encapsulated components during storage, and to release them after ingestion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ada32805493c8e69978f87e2bc8f8e37
https://doi.org/10.1016/j.foodhyd.2015.05.032
https://doi.org/10.1016/j.foodhyd.2015.05.032
Publikováno v:
Surface and Interface Analysis. 47:545-553
The introduction of antibacterial property, conductivity, wettability and antithrombogenicity into polyolefin-based membranes has evoked much attention, which can be achieved by coating hydrophilic polymers. Therefore, it is necessary to modify the r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::196c50e1321c870513e5a0bc07a26287
https://doi.org/10.1002/sia.5747
https://doi.org/10.1002/sia.5747
Publikováno v:
International journal of biological macromolecules. 104
The tannin acid/chitosan/tripolyphosphate nanoparticles were encapsulated in polyvinyl alcohol (PVA)/poly-acrylic acid (PAA) electrospinning films by electrostatic spinning technology. To optimize the prepared condition, properties and morphology of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea0fc0f2d5fed0509e11ca2e22f46cd0
https://pubmed.ncbi.nlm.nih.gov/28669803
https://pubmed.ncbi.nlm.nih.gov/28669803
Publikováno v:
Food Hydrocolloids. 40:1-8
The glycation of hen ovalbumin (OVA) with carboxymethyl cellulose (CMC) was studied in an attempt to improve its functionality. OVA was dry-heated with CMC with three different degrees of substitution (0.69, 0.81, 0.89) at 60 °C and 79% relative hum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bae703200e34d9be491112ed87f44fb
https://doi.org/10.1016/j.foodhyd.2014.01.028
https://doi.org/10.1016/j.foodhyd.2014.01.028
Publikováno v:
European Food Research and Technology. 239:1077-1085
The application of natural colorants in food products has been gained more and more attention, not only due to their nutritional advantages, but also their functional properties. The purpose of this research was to encapsulate capsanthin from paprika
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff3c3ae6f8545ce49d9044974d2169c8
https://doi.org/10.1007/s00217-014-2328-3
https://doi.org/10.1007/s00217-014-2328-3