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。GC-MS determination of malondialdehyde, acrolein, and 4-hydroxy-2-nonenal by ultrasound-assisted dispersive liquid-liquid microextraction in beverages
J. A. Custodio-Mendoza et al.
FOOD CHEMISTRY (2022)
The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties
Gerui Ren et al.
FOOD CHEMISTRY (2022)
Pickering emulsions stabilized by biocompatible particles: A review of preparation, bioapplication, and perspective
Tong Zhang et al.
PARTICUOLOGY (2022)
Oxidative stability of Pickering emulsions
Malihe Keramat et al.
FOOD CHEMISTRY-X (2022)
Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement
Chenzhi Wang et al.
FOOD RESEARCH INTERNATIONAL (2022)
Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion
Hujun Xie et al.
FOOD CHEMISTRY (2021)
Physicochemical properties and bioavailability comparison of two quercetin zein nanoparticles with outer shell of caseinate and chitosan
Jian-Feng Zhou et al.
FOOD HYDROCOLLOIDS (2021)
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion
Xiao Liang et al.
FOOD RESEARCH INTERNATIONAL (2021)
Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene
Yang Wei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)
Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration
Bin Zhou et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Physico-chemical characterization of carvacrol loaded zein nanoparticles for enhanced anticancer activity and investigation of molecular interactions between them by molecular docking
Priyanka Shinde et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2020)
Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities
Fuchao Zhan et al.
FOOD CHEMISTRY (2020)
Effect of tannic acid on the structure and activity of Kluyveromyces lactis β-galactosidase
Cintia Tiemi y Misugi Kayukawa et al.
FOOD CHEMISTRY (2019)
Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions
Loc B. Pham et al.
FOOD HYDROCOLLOIDS (2019)
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
Bertrand Muhoza et al.
FOOD HYDROCOLLOIDS (2019)
2-Phenyl-4,4,5,5-tetramethylimidazoline-1-oxyl 3-oxide Radical (PTIO•) Trapping Activity and Mechanisms of 16 Phenolic Xanthones
Xican Li et al.
MOLECULES (2018)
Binding interaction of sheep alpha-2-macroglobulin and tannic acid: A spectroscopic and thermodynamic study
Syed Saqib Ali et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2018)
Designing emulsion droplets of foods and beverages to enhance delivery of lipophilic bioactive components - a review of recent advances
Vassilios Raikos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Protein-polyphenol particles for delivering structural and health functionality
E. Allen Foegeding et al.
FOOD HYDROCOLLOIDS (2017)
Effects of Dynamic High-Pressure Microfluidization Treatment and the Presence of Quercetagetin on the Physical, Structural, Thermal, and Morphological Characteristics of Zein Nanoparticles
Cuixia Sun et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan
J. Mekoue Nguela et al.
FOOD CHEMISTRY (2016)
Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution
Cuixia Sun et al.
FOOD HYDROCOLLOIDS (2016)
Modulation of the surface properties of protein particles by a surfactant for stabilizing foams
Yuan Zou et al.
RSC ADVANCES (2016)
Effect of Thermal Treatment on Chemical Structure of B-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy
Ali Rafe et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Fabrication and Characterization of Antioxidant Pickering Emulsions Stabilized by Zein/Chitosan Complex Particles (ZCPs)
Li-Juan Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles
Yuan Zou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
Claire C. Berton-Carabin et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Influence of mathematical models and correction factors on binding results of polyphenols and retinol with β-lactoglobulin measured with fluorescence quenching
Julia Katharina Keppler et al.
FOOD BIOPHYSICS (2014)
Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
Zhi-Ming Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions
Maryam Kargar et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2011)
Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits
Camille S. Bowen-Forbes et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Emulsion Design to Improve the Delivery of Functional Lipophilic Components
David Julian McClements
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1 (2010)
Tannins: Current knowledge of food sources, intake, bioavailability and biological effects
Jose Serrano et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Analysis of hydrolysable tannins
I Mueller-Harvey
ANIMAL FEED SCIENCE AND TECHNOLOGY (2001)