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Duoxia Xu

Showing results (61-70 of 68) with videos related to

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International Journal of Biological Macromolecules|May 31, 2023
Improvement of physicochemical stability and digestive properties of quercetagetin using zein-chondroitin sulfate particles prepared by antisolvent co-precipitationYue Zhuo, Yuehui Liang, Duoxia Xu, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsificationFengru Zhang, Wei Chen, Kaiyi Zou, et al.
Food Chemistry|May 2, 2025
Improving mineral bioaccessibility and balancing physical stability in soymilk through bioprocessingWei Chen, Fengru Zhang, Jia Hao, et al.
Food Chemistry|August 10, 2023
Fabrication of compact zein-chondroitin sulfate nanocomplex by anti-solvent co-precipitation: Prevent degradation and regulate release of curcuminYufan Shi, Shuang Rong, Tingxian Guo, et al.
Food & Function|January 12, 2017
The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsionsDuoxia Xu, Yameng Qi, Xu Wang, et al.
International Journal of Biological Macromolecules|May 13, 2024
High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-caroteneXiaojia Yan, Jun Yan, Xinyue Shi, et al.
Food Chemistry|January 1, 2025
Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetateKaiyi Zou, Fengru Zhang, Wenwen Lv, et al.
International Journal of Biological Macromolecules|February 19, 2026
Enhancing rheological properties of gluten-free batter and qualities of bread using locust bean gum and its β-mannanase hydrolysatesYantao Liu, Junxian Hu, Conghui Feng, et al.
Pageof 7

Showing results (61-70 of 68) with videos related to

Sort By:
Pageof 7
You have reached the last page of results.This site can display upto 68 results.
International Journal of Biological Macromolecules|May 31, 2023
Improvement of physicochemical stability and digestive properties of quercetagetin using zein-chondroitin sulfate particles prepared by antisolvent co-precipitationYue Zhuo, Yuehui Liang, Duoxia Xu, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsificationFengru Zhang, Wei Chen, Kaiyi Zou, et al.
Food Chemistry|May 2, 2025
Improving mineral bioaccessibility and balancing physical stability in soymilk through bioprocessingWei Chen, Fengru Zhang, Jia Hao, et al.
Food Chemistry|August 10, 2023
Fabrication of compact zein-chondroitin sulfate nanocomplex by anti-solvent co-precipitation: Prevent degradation and regulate release of curcuminYufan Shi, Shuang Rong, Tingxian Guo, et al.
Food & Function|January 12, 2017
The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsionsDuoxia Xu, Yameng Qi, Xu Wang, et al.
International Journal of Biological Macromolecules|May 13, 2024
High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and β-caroteneXiaojia Yan, Jun Yan, Xinyue Shi, et al.
Food Chemistry|January 1, 2025
Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetateKaiyi Zou, Fengru Zhang, Wenwen Lv, et al.
International Journal of Biological Macromolecules|February 19, 2026
Enhancing rheological properties of gluten-free batter and qualities of bread using locust bean gum and its β-mannanase hydrolysatesYantao Liu, Junxian Hu, Conghui Feng, et al.
Pageof 7