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Advances in Colloid and Interface Science
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October 9, 2022
Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review
Qingzhuo Gu, Yan Yin, Xiaojia Yan, et al.
Food Chemistry
|
June 9, 2019
Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)
Ruichang Gao, Tong Shi, Quancai Sun, et al.
Journal of Agricultural and Food Chemistry
|
June 12, 2019
Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages
Shengfeng Peng, Liqiang Zou, Wei Zhou, et al.
NPJ Science of Food
|
March 12, 2022
A review of multilayer and composite films and coatings for active biodegradable packaging
Qiankun Wang, Wenzhang Chen, Wenxin Zhu, et al.
Food & Function
|
July 23, 2020
Impact of pesticide polarity and lipid phase dimensions on the bioaccessibility of pesticides in agricultural produce consumed with model fatty foods
Ruojie Zhang, Zipei Zhang, Ruyi Li, et al.
Advances in Food and Nutrition Research
|
May 26, 2023
Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability
Yingzhu Zhang, Gege Sun, Donghui Li, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2015
Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation
Gabriel Davidov-Pardo, Sonia Pérez-Ciordia, María R Marín-Arroyo, et al.
Current Research in Food Science
|
March 2, 2023
Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under <i>in vitro</i> simulated gastrointestinal digestion
Yunfei Huang, Yiling Zhan, Guangyi Luo, et al.
Foods (Basel, Switzerland)
|
November 11, 2022
Co-Encapsulation of Tannic Acid and Resveratrol in Zein/Pectin Nanoparticles: Stability, Antioxidant Activity, and Bioaccessibility
Xiao Liang, Wanting Cheng, Zhanhong Liang, et al.
Current Research in Food Science
|
December 31, 2025
Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts
Jingye Zhu, Huilin Zeng, Ancha Xu, et al.
Page
of 89
Search research articles
Search
Showing results (431-440 of 884) with videos related to
Sort By:
Page
of 89
Advances in Colloid and Interface Science
|
October 9, 2022
Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review
Qingzhuo Gu, Yan Yin, Xiaojia Yan, et al.
Food Chemistry
|
June 9, 2019
Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)
Ruichang Gao, Tong Shi, Quancai Sun, et al.
Journal of Agricultural and Food Chemistry
|
June 12, 2019
Encapsulation of Lipophilic Polyphenols into Nanoliposomes Using pH-Driven Method: Advantages and Disadvantages
Shengfeng Peng, Liqiang Zou, Wei Zhou, et al.
NPJ Science of Food
|
March 12, 2022
A review of multilayer and composite films and coatings for active biodegradable packaging
Qiankun Wang, Wenzhang Chen, Wenxin Zhu, et al.
Food & Function
|
July 23, 2020
Impact of pesticide polarity and lipid phase dimensions on the bioaccessibility of pesticides in agricultural produce consumed with model fatty foods
Ruojie Zhang, Zipei Zhang, Ruyi Li, et al.
Advances in Food and Nutrition Research
|
May 26, 2023
Advances in emulsion-based delivery systems for nutraceuticals: Utilization of interfacial engineering approaches to control bioavailability
Yingzhu Zhang, Gege Sun, Donghui Li, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2015
Improving resveratrol bioaccessibility using biopolymer nanoparticles and complexes: impact of protein-carbohydrate maillard conjugation
Gabriel Davidov-Pardo, Sonia Pérez-Ciordia, María R Marín-Arroyo, et al.
Current Research in Food Science
|
March 2, 2023
Curcumin encapsulated zein/caseinate-alginate nanoparticles: Release and antioxidant activity under <i>in vitro</i> simulated gastrointestinal digestion
Yunfei Huang, Yiling Zhan, Guangyi Luo, et al.
Foods (Basel, Switzerland)
|
November 11, 2022
Co-Encapsulation of Tannic Acid and Resveratrol in Zein/Pectin Nanoparticles: Stability, Antioxidant Activity, and Bioaccessibility
Xiao Liang, Wanting Cheng, Zhanhong Liang, et al.
Current Research in Food Science
|
December 31, 2025
Correlating instrumental textural properties to human sensory data using biomimetic molar probes: Case study with hazelnuts
Jingye Zhu, Huilin Zeng, Ancha Xu, et al.
Page
of 89