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Dong-Wen Fu

Showing results (1-10 of 5) with videos related to

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Food Chemistry|July 9, 2023
Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oilDong-Wen Fu, Jing-Jing Li, Dong-Mei Dai, et al.
Journal of the Science of Food and Agriculture|December 26, 2022
Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibilityJing-Jing Fu, Dong-Wen Fu, Guang-Yao Zhang, et al.
Food Chemistry|March 26, 2024
Engineering marine phospholipid nanoliposomes via glycerol-infused proliposomes: Mechanisms, strategies, and versatile applications in scalable food-grade nanoliposome productionDong-Wen Fu, Hang Xu, Rui-Qi Sun, et al.
Food Chemistry|June 24, 2022
Efficient encapsulation of curcumin into spent brewer's yeast using a pH-driven methodDong-Wen Fu, Jing-Jing Fu, Jing-Jing Li, et al.
International Journal of Biological Macromolecules|December 8, 2023
Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsionsDong-Wen Fu, Jing-Jing Fu, Hang Xu, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Chemistry|July 9, 2023
Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oilDong-Wen Fu, Jing-Jing Li, Dong-Mei Dai, et al.
Journal of the Science of Food and Agriculture|December 26, 2022
Fabrication of glycated yeast cell protein via Maillard reaction for delivery of curcumin: improved environmental stability, antioxidant activity, and bioaccessibilityJing-Jing Fu, Dong-Wen Fu, Guang-Yao Zhang, et al.
Food Chemistry|March 26, 2024
Engineering marine phospholipid nanoliposomes via glycerol-infused proliposomes: Mechanisms, strategies, and versatile applications in scalable food-grade nanoliposome productionDong-Wen Fu, Hang Xu, Rui-Qi Sun, et al.
Food Chemistry|June 24, 2022
Efficient encapsulation of curcumin into spent brewer's yeast using a pH-driven methodDong-Wen Fu, Jing-Jing Fu, Jing-Jing Li, et al.
International Journal of Biological Macromolecules|December 8, 2023
Glycation-induced enhancement of yeast cell protein for improved stability and curcumin delivery in Pickering high internal phase emulsionsDong-Wen Fu, Jing-Jing Fu, Hang Xu, et al.
Pageof 1