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Food Chemistry
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December 25, 2022
Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility
Yanan Xu, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition
|
November 18, 2021
Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector
Yijie Hua, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition
|
October 18, 2021
Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications
Jialin Sun, Zihao Wei, Changhu Xue
Comprehensive Reviews in Food Science and Food Safety
|
January 27, 2025
Recent advances in nutraceutical delivery systems constructed by protein-polysaccharide complexes: A systematic review
Tianqi Cao, Zihao Wei, Changhu Xue
Food Chemistry
|
June 9, 2024
Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release
Luhui Wang, Zihao Wei, Changhu Xue
Carbohydrate Polymers
|
November 20, 2024
Novel food-grade water-in-water emulsion fabricated by amylopectin and tara gum: Property evaluation and stability analysis
Tian Luo, Zihao Wei, Changhu Xue
International Journal of Biological Macromolecules
|
February 23, 2020
Radioprotective effects and mechanisms of animal, plant and microbial polysaccharides
Wenjie Wang, Changhu Xue, Xiangzhao Mao
Carbohydrate Polymers
|
March 14, 2026
Precision assembly of ethyl cellulose-zein Janus nanoparticles with lock-and-key structures for controlled release of quercetin and curcumin
Tianqi Cao, Changhu Xue, Zihao Wei
Food Chemistry
|
January 14, 2024
The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations
Taher Abdelnaby, Zhaojie Li, Changhu Xue
Critical Reviews in Food Science and Nutrition
|
November 15, 2022
Delivery systems for fucoxanthin: Research progress, applications and future prospects
Zimo Zhang, Zihao Wei, Changhu Xue
Page
of 55
Search research articles
Search
Showing results (1-10 of 545) with videos related to
Sort By:
Page
of 55
Food Chemistry
|
December 25, 2022
Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility
Yanan Xu, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition
|
November 18, 2021
Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sector
Yijie Hua, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition
|
October 18, 2021
Recent research advances in astaxanthin delivery systems: Fabrication technologies, comparisons and applications
Jialin Sun, Zihao Wei, Changhu Xue
Comprehensive Reviews in Food Science and Food Safety
|
January 27, 2025
Recent advances in nutraceutical delivery systems constructed by protein-polysaccharide complexes: A systematic review
Tianqi Cao, Zihao Wei, Changhu Xue
Food Chemistry
|
June 9, 2024
Co-encapsulation of curcumin and fucoxanthin in solid-in-oil-in-water multilayer emulsions: Characterization, stability and programmed sequential release
Luhui Wang, Zihao Wei, Changhu Xue
Carbohydrate Polymers
|
November 20, 2024
Novel food-grade water-in-water emulsion fabricated by amylopectin and tara gum: Property evaluation and stability analysis
Tian Luo, Zihao Wei, Changhu Xue
International Journal of Biological Macromolecules
|
February 23, 2020
Radioprotective effects and mechanisms of animal, plant and microbial polysaccharides
Wenjie Wang, Changhu Xue, Xiangzhao Mao
Carbohydrate Polymers
|
March 14, 2026
Precision assembly of ethyl cellulose-zein Janus nanoparticles with lock-and-key structures for controlled release of quercetin and curcumin
Tianqi Cao, Changhu Xue, Zihao Wei
Food Chemistry
|
January 14, 2024
The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations
Taher Abdelnaby, Zhaojie Li, Changhu Xue
Critical Reviews in Food Science and Nutrition
|
November 15, 2022
Delivery systems for fucoxanthin: Research progress, applications and future prospects
Zimo Zhang, Zihao Wei, Changhu Xue
Page
of 55