Zobrazeno 1 - 10
of 113
pro vyhledávání: '"Xiao Dao"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 80-88 (2024)
In this study, a passion fruit seed oil Pickering emulsion stabilized by β-lactoglobulin nanoparticles loaded with a ternary mixture of ferulic acid, quercetin and vanillic acid (β-LGCNPs) was prepared by an ultrasonic method. The particle size, st
Externí odkaz:
https://doaj.org/article/92685f62f77c4958bff31a642f19d355
Autor:
An, Mei, Cheng, Xiaoxiang, Luo, Xinsheng, Yang, Tao, Sun, Xianpeng, Xu, Jingtao, Xiao, Dao, Wu, Daoji, Liang, Heng
Publikováno v:
In Environmental Research 1 November 2024 260
Autor:
Yang, Yang, Zhang, Wenxing, Ai, Binling, Zheng, Lili, Zheng, Xiaoyan, Xiao, Dao, Sheng, Zhanwu, Yang, Jinsong, Wang, Shenwan
Publikováno v:
In Carbohydrate Polymers 1 January 2025 347
Autor:
Shen, Bo, Zheng, Lili, Zheng, Xiaoyan, Yang, Yang, Xiao, Dao, Wang, Yiqiang, Sheng, Zhanwu, Ai, Binling
Publikováno v:
In Bioresource Technology December 2024 413
Publikováno v:
In LWT 1 April 2024 197
Autor:
Liang, Yonglun, Zheng, Lili, Yang, Yang, Zheng, Xiaoyan, Xiao, Dao, Ai, Binling, Sheng, Zhanwu
Publikováno v:
In International Journal of Biological Macromolecules April 2024 264 Part 1
Autor:
Tian, Ziang, Ai, Binling, Yang, Yang, Zheng, Xiaoyan, Xiao, Dao, Zheng, Lili, Sheng, Zhanwu, Zhang, Zhengke, Wang, Mingfu
Publikováno v:
In International Journal of Biological Macromolecules April 2024 263 Part 2
Autor:
Zheng, Lili, Wang, Shenwan, Yang, Yang, Zheng, Xiaoyan, Xiao, Dao, Ai, Binling, Sheng, Zhanwu
Publikováno v:
In Food Chemistry: X 30 March 2024 21
Autor:
Wang, Shenwan, Duan, Zhiying, Zheng, Lili, Yang, Yang, Zheng, Xiaoyan, Xiao, Dao, Ai, Binling, Wang, Mingfu, Sheng, Zhanwu
Publikováno v:
In Food Hydrocolloids January 2024 146 Part A
Autor:
TIAN Zi’ang, ZHENG Lili, AI Binling, YANG Yang, ZHENG Xiaoyan, XIAO Dao, WANG Shenwan, SHENG Zhanwu
Publikováno v:
Shipin Kexue, Vol 44, Iss 11, Pp 348-355 (2023)
In recent years, the interactions of various food components have often been used to improve the functional properties of food systems. Proteins, polyphenols, and starches are widespread and play crucial roles in food systems. Their ternary systems a
Externí odkaz:
https://doaj.org/article/78786322f4b94f628f412c86562628be