相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Oil-in-water emulsion development for the encapsulation and sustained release of xanthone
Nelida Yanina Martinez et al.
JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2020)
Preparation and characterization of κ-carrageenan hydrogel for controlled release of copper and manganese micronutrients
Gulen Oytun Akalin et al.
POLYMER BULLETIN (2020)
Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy
Kun Yang et al.
FOOD CHEMISTRY (2020)
Formation of soy protein isolate-carrageenan complex coacervates for improved viability of Bifidobacterium longum during pasteurization and in vitro digestion
Like Mao et al.
FOOD CHEMISTRY (2019)
INFOGEST static in vitro simulation of gastrointestinal food digestion
Andre Brodkorb et al.
NATURE PROTOCOLS (2019)
Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation
Huina Zheng et al.
FOOD CHEMISTRY (2019)
Effect of egg yolk on the textural, rheology and structural properties of egg gels
Mengqi Zhang et al.
JOURNAL OF FOOD ENGINEERING (2019)
Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking
Lester C. Geonzon et al.
FOOD HYDROCOLLOIDS (2019)
The effects of amino acids on the gel properties of potassium iota carrageenan
Yingying Dong et al.
FOOD HYDROCOLLOIDS (2019)
Effects of selected phosphate salts on gelling properties and water state of whole egg gel
Junhua Li et al.
FOOD HYDROCOLLOIDS (2018)
Fabrication and statistical optimization of starch-K-carrageenan cross-linked hydrogel composite for extended release pellets of zaltoprofen
Raju Onkar Sonawane et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Gelation of soybean protein and polysaccharides delays digestion
Bing Hu et al.
FOOD CHEMISTRY (2017)
Gelatin-κ-carrageenan polyelectrolyte complex hydrogel compositions for the design and development of extended-release pellets
Raju Onkar Sonawane et al.
INTERNATIONAL JOURNAL OF POLYMERIC MATERIALS AND POLYMERIC BIOMATERIALS (2017)
Thermal reversibility of kappa/iota-hybrid carrageenan gels extracted from Mastocarpus stellatus at different ionic strengths
Maria D. Torres et al.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS (2017)
Gelatin-κ-carrageenan polyelectrolyte complex hydrogel compositions for the design and development of extended-release pellets
Raju Onkar Sonawane et al.
INTERNATIONAL JOURNAL OF POLYMERIC MATERIALS AND POLYMERIC BIOMATERIALS (2017)
Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food application
N. P. Aditya et al.
BIOTECHNOLOGY ADVANCES (2017)
Characterization of Oat (Avena nuda L.) β-Glucan Cryogelation Process by Low-Field NMR
Jia Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Soybean Oil Volume Fraction Effects on the Rheology Characteristics and Gelation Behavior of Glucono--Lactone and Calcium Sulfate-Induced Tofu Gels
Murekatete Nicole et al.
JOURNAL OF TEXTURE STUDIES (2016)
Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
Yanchao Wang et al.
FOOD HYDROCOLLOIDS (2016)
Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials
Ivana M. Geremias-Andrade et al.
GELS (2016)
Encapsulation, protection, and release of hydrophilic active components: Potential and limitations of colloidal delivery systems
David Julian McClements
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2015)
Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation
Xue-qin Gao et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Microencapsulation of xylitol by double emulsion followed by complex coacervation
Milla G. Santos et al.
FOOD CHEMISTRY (2015)
Improved water resistance in undecylenic acid (UA)-modified soy protein isolate (SPI)-based adhesives
Haijing Liu et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Solid lipid nanoparticles (SLNs): delivery vehicles for food bioactives
N. P. Aditya et al.
RSC ADVANCES (2015)
Lactobacillus plantarum protection by entrapment in whey protein isolate: κ-carrageenan complex coacervates
L. Hernandez-Rodriguez et al.
FOOD HYDROCOLLOIDS (2014)
The effect of degradation on κ-carrageenan/locust bean gum/konjac glucomannan gels at acidic pH
Kun Yang et al.
CARBOHYDRATE POLYMERS (2013)
Properties and microstructure of transglutaminase-set soy protein-stabilized emulsion gels
Mao Yang et al.
FOOD RESEARCH INTERNATIONAL (2013)
Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties
Vandita Singh et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed
Guido Sala et al.
FOOD HYDROCOLLOIDS (2009)
Rheological properties of kappa-carrageenan and soybean glycinin mixed
Jian-Hua Zhu et al.
FOOD RESEARCH INTERNATIONAL (2008)
Preparation and characterization of calcium pectinate gel beads entrapping catechin-loaded liposomes
Ji-Soo Lee et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2008)
Reaction kinetics of degradation and epimerization of epigallocatechin gallate (EGCG) in aqueous system over a wide temperature range
Rong Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Biopolymeric delivery system for controlled release of polyphenolic antioxidants
Liyan Zhang et al.
EUROPEAN POLYMER JOURNAL (2007)
kappa-carrageenan - Protein interactions: Effect of proteins on polysaccharide gelling and textural properties
RI Baeza et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)
Rheological properties of gellan gels containing filler particles
S Jampen et al.
JOURNAL OF FOOD SCIENCE (2001)
Effects of cation properties on sol-gel transition and cel properties of κ-carrageenan
VMF Lai et al.
JOURNAL OF FOOD SCIENCE (2000)
分享论文
