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Duoxia Xu

Showing results (1-10 of 68) with videos related to

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Foods (Basel, Switzerland)|September 9, 2022
Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A ReviewWenwen Lv, Duoxia Xu
Food Research International (Ottawa, Ont.)|February 4, 2023
Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexesJie Zhang, Duoxia Xu, Yanping Cao
Frontiers in Nutrition|December 29, 2022
Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsionsJie Zhang, Yanping Cao, Duoxia Xu
Foods (Basel, Switzerland)|September 23, 2022
Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO<sub>3</sub> Droplets in Sodium Caseinate/Xanthan Gum MicroparticlesJie Zhang, Gongwei Li, Duoxia Xu, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interactionJia Hao, Qiuyu Wang, Xiaoyu Li, et al.
Frontiers in Nutrition|April 28, 2022
Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and <i>in-vitro</i> Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil EmulsionWenguan Zhang, Jia Hao, Yanan Yuan, et al.
Journal of the Science of Food and Agriculture|April 24, 2023
Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO<sub>3</sub> loaded solid-in-oil-in-water emulsion during simulated in vitro digestionGongwei Li, Jie Zhang, Duoxia Xu, et al.
Journal of the Science of Food and Agriculture|April 15, 2024
Stability mechanism of Monascus pigment-soy protein isolate-maltodextrin complexQiuyu Wang, Xiaoyu Li, Jia Hao, et al.
Foods (Basel, Switzerland)|October 14, 2022
Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil BodiesXiaoyu Li, Qiuyu Wang, Jia Hao, et al.
Foods (Basel, Switzerland)|September 28, 2021
Stability, Microstructure, and Rheological Properties of CaCO<sub>3</sub> S/O/W Calcium-Lipid EmulsionsJie Zhang, Gongwei Li, Duoxia Xu, et al.
Pageof 7

Showing results (1-10 of 68) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|September 9, 2022
Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A ReviewWenwen Lv, Duoxia Xu
Food Research International (Ottawa, Ont.)|February 4, 2023
Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexesJie Zhang, Duoxia Xu, Yanping Cao
Frontiers in Nutrition|December 29, 2022
Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsionsJie Zhang, Yanping Cao, Duoxia Xu
Foods (Basel, Switzerland)|September 23, 2022
Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO<sub>3</sub> Droplets in Sodium Caseinate/Xanthan Gum MicroparticlesJie Zhang, Gongwei Li, Duoxia Xu, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interactionJia Hao, Qiuyu Wang, Xiaoyu Li, et al.
Frontiers in Nutrition|April 28, 2022
Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and <i>in-vitro</i> Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil EmulsionWenguan Zhang, Jia Hao, Yanan Yuan, et al.
Journal of the Science of Food and Agriculture|April 24, 2023
Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO<sub>3</sub> loaded solid-in-oil-in-water emulsion during simulated in vitro digestionGongwei Li, Jie Zhang, Duoxia Xu, et al.
Journal of the Science of Food and Agriculture|April 15, 2024
Stability mechanism of Monascus pigment-soy protein isolate-maltodextrin complexQiuyu Wang, Xiaoyu Li, Jia Hao, et al.
Foods (Basel, Switzerland)|October 14, 2022
Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil BodiesXiaoyu Li, Qiuyu Wang, Jia Hao, et al.
Foods (Basel, Switzerland)|September 28, 2021
Stability, Microstructure, and Rheological Properties of CaCO<sub>3</sub> S/O/W Calcium-Lipid EmulsionsJie Zhang, Gongwei Li, Duoxia Xu, et al.
Pageof 7