Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Zhen‐Wen Shao"'
Autor:
Jing‐jing Fu, Dong‐wen Fu, Guang‐yao Zhang, Zhi‐hui Zhang, Zhen‐wen Shao, Zhen‐hua Ma, Yue Tang, Da‐yong Zhou, Liang Song
Publikováno v:
International Journal of Food Science & Technology. 57:7634-7643
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94d2bb69bd1030ee1fb3b5f9c0f7e5ef
https://doi.org/10.1111/ijfs.16099
https://doi.org/10.1111/ijfs.16099
Autor:
Jing‐Jing Fu, Dong‐Wen Fu, Guang‐Yao Zhang, Cong Sun, Yue Tang, Zhen‐Wen Shao, Xian‐Bing Xu, Liang Song
Publikováno v:
International Journal of Food Science & Technology. 57:5993-6003
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7db234f8779fc930358616fc1b9da24d
https://doi.org/10.1111/ijfs.15941
https://doi.org/10.1111/ijfs.15941
Autor:
null Jing‐jing Fu, null Dong‐wen Fu, null Guang‐yao Zhang, null Zhi‐hui Zhang, null Zhen‐wen Shao, null Zhen‐hua Ma, null Yue Tang, null Da‐yong Zhou, null Liang Song
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17bfd3b332d96e3650a0151360a21ed3
https://doi.org/10.1111/ijfs.16099/v2/response1
https://doi.org/10.1111/ijfs.16099/v2/response1
Publikováno v:
Food chemistry. 394
Curcumin (CUR) was encapsulated into yeast cells (YCs) through a pH-driven method with a 5.04-fold increase in loading capacity and a 43.63-fold reduction in incubation time compared to the conventional diffusion method. Optimal encapsulation was obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3368424ecd3466118f2e33044e9791bc
https://pubmed.ncbi.nlm.nih.gov/35749870
https://pubmed.ncbi.nlm.nih.gov/35749870