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Foods (Basel, Switzerland)
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January 30, 2021
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
David Julian McClements, Jochen Weiss, Amanda J Kinchla, et al.
Food Chemistry
|
December 26, 2018
The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach
Xi Yuan, Jie Xiao, Xiaojuan Liu, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2018
Effect of endogenous proteins and lipids on starch digestibility in rice flour
Jiangping Ye, Xiuting Hu, Shunjing Luo, et al.
Journal of Colloid and Interface Science
|
December 4, 2016
Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
Xiang Luo, Yanyan Zhou, Long Bai, et al.
Journal of Colloid and Interface Science
|
October 26, 2018
Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80
Zhenbao Zhu, Ying Wen, Jianhua Yi, et al.
Food & Function
|
July 31, 2020
Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates
Hui Jing, Jun Sun, Yaoyao Mu, et al.
Food Chemistry
|
April 6, 2015
Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles
Kun Hu, Xiaoxia Huang, Yongqing Gao, et al.
Food Chemistry: X
|
July 18, 2025
Nanophytosome-functionalized active packaging films for preservation of refrigerated rainbow trout
Mohammad Maleki, Mahmood Alizadeh Sani, Roya Rezaeian-Doloei, et al.
Journal of Food Science
|
October 25, 2024
Plant-based flaxseed oil microcapsules fabricated from coacervation of gluten at oil droplet surface: Microstructure, oxidation stability, and oil digestion control
Yikun Liu, David Julian McClements, Xing Chen, et al.
Food & Function
|
March 9, 2018
Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method
Shengfeng Peng, Ziling Li, Liqiang Zou, et al.
Page
of 89
Search research articles
Search
Showing results (381-390 of 884) with videos related to
Sort By:
Page
of 89
Foods (Basel, Switzerland)
|
January 30, 2021
Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs
David Julian McClements, Jochen Weiss, Amanda J Kinchla, et al.
Food Chemistry
|
December 26, 2018
The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach
Xi Yuan, Jie Xiao, Xiaojuan Liu, et al.
Food Research International (Ottawa, Ont.)
|
March 28, 2018
Effect of endogenous proteins and lipids on starch digestibility in rice flour
Jiangping Ye, Xiuting Hu, Shunjing Luo, et al.
Journal of Colloid and Interface Science
|
December 4, 2016
Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
Xiang Luo, Yanyan Zhou, Long Bai, et al.
Journal of Colloid and Interface Science
|
October 26, 2018
Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80
Zhenbao Zhu, Ying Wen, Jianhua Yi, et al.
Food & Function
|
July 31, 2020
Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugates
Hui Jing, Jun Sun, Yaoyao Mu, et al.
Food Chemistry
|
April 6, 2015
Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles
Kun Hu, Xiaoxia Huang, Yongqing Gao, et al.
Food Chemistry: X
|
July 18, 2025
Nanophytosome-functionalized active packaging films for preservation of refrigerated rainbow trout
Mohammad Maleki, Mahmood Alizadeh Sani, Roya Rezaeian-Doloei, et al.
Journal of Food Science
|
October 25, 2024
Plant-based flaxseed oil microcapsules fabricated from coacervation of gluten at oil droplet surface: Microstructure, oxidation stability, and oil digestion control
Yikun Liu, David Julian McClements, Xing Chen, et al.
Food & Function
|
March 9, 2018
Improving curcumin solubility and bioavailability by encapsulation in saponin-coated curcumin nanoparticles prepared using a simple pH-driven loading method
Shengfeng Peng, Ziling Li, Liqiang Zou, et al.
Page
of 89