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Journal of the Science of Food and Agriculture
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May 23, 2025
Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion
Weichun Pan, Ya Wen, Huabin Liao, et al.
International Journal of Biological Macromolecules
|
February 15, 2026
Carboxymethyl chitosan perilla essential oil Schiff base as promising antibacterial agent: preparation, characterization, and activity
Qing Chen, Sitian Wang, Jiarui Jiang, et al.
Journal of Food Science
|
May 1, 2022
Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion
Fuge Niu, Bin Zhang, Yixuan Du, et al.
Carbohydrate Polymers
|
August 26, 2018
Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles
Fuge Niu, Beijing Han, Jiamei Fan, et al.
Journal of Agricultural and Food Chemistry
|
October 25, 2024
Novel Porous Starch Granules Fabricated Using Controlled Lipase-Amylase Treatments: Application as Delivery Systems and Resistant Starches
Feina Gu, Ya Wen, Xinyu Hu, et al.
Food Chemistry
|
April 28, 2018
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
Fuge Niu, Mengxuan Kou, Jiamei Fan, et al.
Food & Function
|
January 17, 2019
One-step assembly of zein/caseinate/alginate nanoparticles for encapsulation and improved bioaccessibility of propolis
Hao Zhang, Yuying Fu, Yujuan Xu, et al.
Physical Chemistry Chemical Physics : PCCP
|
July 29, 2024
Does arginine aggregate formation in aqueous solutions follow a two-step mechanism?
Fuge Niu, Xinyu Hu, Christos Ritzoulis, et al.
Food Chemistry
|
August 21, 2016
Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas)
Rui Zhang, Ru Zhou, Weichun Pan, et al.
Journal of Agricultural and Food Chemistry
|
December 24, 2014
Characterization of selenium-enriched mycelia of Catathelasma ventricosum and their antihyperglycemic and antioxidant properties
Yuntao Liu, Caiming Li, Xiaohu Luo, et al.
Page
of 4
Search research articles
Search
Showing results (21-30 of 36) with videos related to
Sort By:
Page
of 4
Journal of the Science of Food and Agriculture
|
May 23, 2025
Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion
Weichun Pan, Ya Wen, Huabin Liao, et al.
International Journal of Biological Macromolecules
|
February 15, 2026
Carboxymethyl chitosan perilla essential oil Schiff base as promising antibacterial agent: preparation, characterization, and activity
Qing Chen, Sitian Wang, Jiarui Jiang, et al.
Journal of Food Science
|
May 1, 2022
Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion
Fuge Niu, Bin Zhang, Yixuan Du, et al.
Carbohydrate Polymers
|
August 26, 2018
Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles
Fuge Niu, Beijing Han, Jiamei Fan, et al.
Journal of Agricultural and Food Chemistry
|
October 25, 2024
Novel Porous Starch Granules Fabricated Using Controlled Lipase-Amylase Treatments: Application as Delivery Systems and Resistant Starches
Feina Gu, Ya Wen, Xinyu Hu, et al.
Food Chemistry
|
April 28, 2018
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
Fuge Niu, Mengxuan Kou, Jiamei Fan, et al.
Food & Function
|
January 17, 2019
One-step assembly of zein/caseinate/alginate nanoparticles for encapsulation and improved bioaccessibility of propolis
Hao Zhang, Yuying Fu, Yujuan Xu, et al.
Physical Chemistry Chemical Physics : PCCP
|
July 29, 2024
Does arginine aggregate formation in aqueous solutions follow a two-step mechanism?
Fuge Niu, Xinyu Hu, Christos Ritzoulis, et al.
Food Chemistry
|
August 21, 2016
Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas)
Rui Zhang, Ru Zhou, Weichun Pan, et al.
Journal of Agricultural and Food Chemistry
|
December 24, 2014
Characterization of selenium-enriched mycelia of Catathelasma ventricosum and their antihyperglycemic and antioxidant properties
Yuntao Liu, Caiming Li, Xiaohu Luo, et al.
Page
of 4