4.4 Article

Poly(ethylene glycol) (PEG)-based microgels embedded with magnetic nanoparticles for tannin removal and valorization

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。
Article Engineering, Environmental

In-situ forming PEG-engineering hydrogels with anti-fouling characteristics as an artificial vitreous body

Ting Wang et al.

Summary: An in-situ forming hydrogel (PEGBAA) with stability and anti-fouling properties can serve as a long-term vitreous substitute, consisting of functional-modified multi-arm polyethylene glycol and zwitterionic polymer.

CHEMICAL ENGINEERING JOURNAL (2022)

Article Chemistry, Applied

Highlighting protein fining residues in a model red wine

Chantal Maury et al.

FOOD CHEMISTRY (2019)

Review Biochemistry & Molecular Biology

Wine Fining with Plant Proteins

Matteo Marangon et al.

MOLECULES (2019)

Proceedings Paper Food Science & Technology

Recycling of PVPP used in the wine industry: An opportunity for obtaining reusable PVPP and bioactive phenolic compounds

F. Cosme et al.

42ND WORLD CONGRESS OF VINE AND WINE (2019)

Article Chemistry, Applied

Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits

Tiziana Mariarita Granato et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Multidisciplinary

Holistic and Sustainable Approach for Recycling and Valorization of Polyvinylpolypyrrolidone Used in Wine Fining

Sandrine S. Ferreira et al.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)

Article Agriculture, Multidisciplinary

Rose Wine Fining Using Polyvinylpolypyrrolidone: Colorimetry, Targeted Polyphenomics, and Molecular Dynamics Simulations

Melodie Gil et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Agriculture, Multidisciplinary

Fining of Red Wine Monitored by Multiple Light Scattering

Giovanna Ferrentino et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

Article Chemistry, Applied

Performance of a protein extracted from potatoes for fining of white musts

Angelita Gambuti et al.

FOOD CHEMISTRY (2016)

Article Food Science & Technology

Impact of winemaking practices on the concentration and composition of tannins in red wine

P. A. Smith et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)

Article Biochemical Research Methods

Stability and Oxidation Products of Hydrolysable Tannins in Basic Conditions Detected by HPLC/DAD-ESI/QTOF/MS

Anu Tuominen et al.

PHYTOCHEMICAL ANALYSIS (2013)

Review Biochemistry & Molecular Biology

Tannins in plant-herbivore interactions

Raymond V. Barbehenn et al.

PHYTOCHEMISTRY (2011)

Article Food Science & Technology

Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wine

Christopher Tschiersch et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)

Article Chemistry, Applied

Interactions between protein fining agents and proanthocyanidins in white wine

F. Cosme et al.

FOOD CHEMISTRY (2008)

Article Biotechnology & Applied Microbiology

Fabrication of macroporous hydrogel membranes using photolithography for enzyme immobilization

Dongkil Choi et al.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Wheat gluten used as a clarifying agent of red wines

R Marchal et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)