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Qiu-Tao Xie

Showing results (1-10 of 8) with videos related to

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Food Chemistry|September 5, 2020
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release propertiesRan Meng, Zhengzong Wu, Qiu-Tao Xie, et al.
Journal of Agricultural and Food Chemistry|August 20, 2021
Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation MechanismXiao-Long Li, Qiu-Tao Xie, Wen-Jie Liu, et al.
Food Chemistry|September 4, 2022
Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsionsBao Zhang, Wen-Jie Liu, Ting-Shi He, et al.
Food Chemistry|October 31, 2018
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starchYong-Shuai Ma, Yi Pan, Qiu-Tao Xie, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the qualityPin Chen, Qiu-Tao Xie, Ru-Meng Wang, et al.
Food Chemistry|April 3, 2018
Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starchQing-Qing Lv, Gao-Yang Li, Qiu-Tao Xie, et al.
Food Chemistry|March 13, 2019
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysatesYi Pan, Qiu-Tao Xie, Jie Zhu, et al.
Food Chemistry|June 10, 2018
Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheatHan Tao, Ji-Sheng Huang, Qiu-Tao Xie, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Food Chemistry|September 5, 2020
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release propertiesRan Meng, Zhengzong Wu, Qiu-Tao Xie, et al.
Journal of Agricultural and Food Chemistry|August 20, 2021
Self-Assembled Pea Protein Isolate Nanoparticles with Various Sizes: Explore the Formation MechanismXiao-Long Li, Qiu-Tao Xie, Wen-Jie Liu, et al.
Food Chemistry|September 4, 2022
Insight into interfacial adsorption behavior of high-density lipoprotein hydrolysates regulated by carboxymethyl dextrin and in vitro digestibility of curcumin loaded high internal phase emulsionsBao Zhang, Wen-Jie Liu, Ting-Shi He, et al.
Food Chemistry|October 31, 2018
Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starchYong-Shuai Ma, Yi Pan, Qiu-Tao Xie, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the qualityPin Chen, Qiu-Tao Xie, Ru-Meng Wang, et al.
Food Chemistry|April 3, 2018
Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starchQing-Qing Lv, Gao-Yang Li, Qiu-Tao Xie, et al.
Food Chemistry|March 13, 2019
Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysatesYi Pan, Qiu-Tao Xie, Jie Zhu, et al.
Food Chemistry|June 10, 2018
Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheatHan Tao, Ji-Sheng Huang, Qiu-Tao Xie, et al.
Pageof 1