Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Xuewen NI"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 259-266 (2022)
In this paper, gelatin-based blend films integrated with zein nanoparticles loaded with Litsea cubeba oil were prepared by solution casting using gelatin, zein and Litsea cubeba oil as film-forming substrates. The effects of nanoparticles incorporati
Externí odkaz:
https://doaj.org/article/3c5cd6674f02447dbefb7175eb71e1ea
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 243-249 (2022)
In this paper, konjac glucomannan (KGM) and zein nanoparticles (NZ) were used as film-forming substrates, and the KGM/NZ blend films (KNZ) were prepared by solution casting. The microstructure, thermal, mechanical, hydrophobic and barrier properties
Externí odkaz:
https://doaj.org/article/94f1e50d67c84aaabdd34d455d3902e8
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 1, Pp 392-399 (2022)
Konjac glucomannan is a natural polymer with a wide range of sources, low price, excellent film-forming, biocompatibility, degradability and renewability. In many researches on composite materials based on konjac glucomannan, konjac glucomannan-based
Externí odkaz:
https://doaj.org/article/01cf8e98dd14454bb436317f93b52035
Autor:
Yanlei Li, Fangfang Chen, Zhiming Gao, Wei Xiang, Yuehan Wu, Bing Hu, Xuewen Ni, Katsuyoshi Nishinari, Yapeng Fang
Publikováno v:
Food Research International. 170:112973
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dac9df0be539b6d7d7a54716715c965
https://doi.org/10.1016/j.foodres.2023.112973
https://doi.org/10.1016/j.foodres.2023.112973
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 665:131220
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05412e5502b314f3d5e7606f7071057c
https://doi.org/10.1016/j.colsurfa.2023.131220
https://doi.org/10.1016/j.colsurfa.2023.131220
Publikováno v:
International Journal of Biological Macromolecules. 167:1544-1551
The impact of preparation conditions including heating temperature (from 60 °C to 90 °C) and drying temperatures (from 25 °C to 90 °C) on the properties of pure curdlan film and konjac glucomannan (KGM) and curdlan blend films were analyzed. Micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::769d7523d1b5a866d1658fc63d1df56e
https://doi.org/10.1016/j.ijbiomac.2020.11.108
https://doi.org/10.1016/j.ijbiomac.2020.11.108
Autor:
Ke Zhang, Meng Dai, Cheng Yang, Katsuyoshi Nishinari, Yapeng Fang, Xuewen Ni, Wen Huang, Zulin Dou
Publikováno v:
Food Hydrocolloids. 135:108095
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e80280365ca51656a52f0313d1a1de5
https://doi.org/10.1016/j.foodhyd.2022.108095
https://doi.org/10.1016/j.foodhyd.2022.108095
Publikováno v:
Food Hydrocolloids. 134:108040
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fed3ef7c7d1740d1a35650c62033d1c
https://doi.org/10.1016/j.foodhyd.2022.108040
https://doi.org/10.1016/j.foodhyd.2022.108040
Present study aims to investigate the effect of nanoparticles (zein nanoparticles, nanocellulose, nano-TiO2, nano-SiO2) incorporation on rheological properties of film-forming solutions and physicochemical properties of konjac glucomannan (KGM) based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::683b0077712207ab25a72bbb1d811dc9
Publikováno v:
Food Bioscience. 49:101834
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a7c774f571dde724797396fda8c2b7a
https://doi.org/10.1016/j.fbio.2022.101834
https://doi.org/10.1016/j.fbio.2022.101834