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CORC

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Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties 期刊论文
2018, 卷号: 66, 期号: 17, 页码: 4449
作者:  Qin, Xin-Sheng[1];  Luo, Zhi-Gang[1,2];  Peng, Xi-Chun[3]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/10
Encapsulation of Vitamin E and Soy Isoflavone Using Spiral Dextrin: Comparative Structural Characterization, Release Kinetics, and Antioxidant Capacity during Simulated Gastrointestinal Tract 期刊论文
2018, 卷号: 66, 期号: 40, 页码: 10598
作者:  Wang, Ping-Ping[1];  Luo, Zhi-Gang[1,2];  Peng, Xi-Chun[3]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/10
Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Effect of Ionic Strength on the Freeze-Thaw Stability 期刊论文
2018, 卷号: 66, 期号: 31, 页码: 8363
作者:  Qin, Xin-Sheng[1];  Luo, Zhi-Gang[1,2,3];  Peng, Xi-Chun[4];  Lu, Xuan-Xuan[5];  Zou, Yu-Xiao[6]
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13
Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickeing Emulsions with Ultrasound Treatment: Effect of lonic Strength on the Freeze-Thaw Stability 期刊论文
2018, 卷号: 66, 期号: 31, 页码: 8363
作者:  Qin, Xin-Sheng[1];  Luo, Zhi-Gang[1,2,3];  Peng, Xi-Chun[4];  Lu, Xuan-Xuan[5];  Zou, Yu-Xiao[6]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
Preparation and properties of octenyl succinate beta-cyclodextrin and its application as an emulsion stabilizer 期刊论文
2017, 卷号: 218, 期号: [db:dc_citation_issue], 页码: 116
作者:  Cheng, Jian-hua[2];  Hu, Yan-na[1];  Luo, Zhi-gang[1];  Chen, Weijun[3];  Chen, Hai-ming[3]
收藏  |  浏览/下载：14/0  |  提交时间：2019/12/03
Comparative structural characterization of spiral dextrin inclusion complexes with Vitamin E or soy isoflavone 期刊论文
2017, 卷号: 65, 期号: 39, 页码: 8744
作者:  Wang, Ping-Ping[1];  Qin, Xin-Sheng[1];  Yang, Qing-Yu[1,2];  Luo, Zhi-Gang[1];  Xiao, Zhi-Gang[2]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/06
Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 卷号: 65, 页码: 8744-8753
作者:  Wang, Ping-Ping[1];  Qin, Xin-Sheng[1];  Yang, Qing-Yu[1,2];  Luo, Zhi-Gang[1];  Xiao, Zhi-Gang[2]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/24
Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer (EI收录) 期刊论文
Food Chemistry, 2017, 卷号: 218, 页码: 116-121
作者:  Cheng, Jian-hua[2];  Hu, Yan-na[1];  Luo, Zhi-gang[1];  Chen, Weijun[3];  Chen, Hai-ming[3]
收藏  |  浏览/下载：8/0  |  提交时间：2019/04/24
Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer 期刊论文
2017, 卷号: 218, 页码: 116
作者:  Cheng, Jian-hua[2];  Hu, Yan-na[1];  Luo, Zhi-gang[1];  Chen, Weijun[3];  Chen, Hai-ming[3]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/13
Comparative Structural Characterization of Spiral Dextrin Inclusion Complexes with Vitamin E or Soy Isoflavone 期刊论文
2017, 卷号: 65, 期号: 39, 页码: 8744
作者:  Wang, Ping-Ping[1];  Qin, Xin-Sheng[1];  Yang, Qing-Yu[1,2];  Luo, Zhi-Gang[1];  Xiao, Zhi-Gang[2]
收藏  |  浏览/下载：1/0  |  提交时间：2019/12/06

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