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。Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment
Jia Yang et al.
FOOD SCIENCE AND HUMAN WELLNESS (2023)
Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
Jinqiu Wang et al.
FOOD CHEMISTRY (2022)
Fabrication of icariin-soymilk nanoparticles with ultrasound-assisted treatment
Jinping Wang et al.
ULTRASONICS SONOCHEMISTRY (2022)
A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding
Le Xu et al.
FOOD HYDROCOLLOIDS (2022)
Predicting ASTA color values of peppers via LED-induced fluorescence
Shaojin Ma et al.
JOURNAL OF FOOD ENGINEERING (2022)
Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate
Jing Yang et al.
ULTRASONICS SONOCHEMISTRY (2022)
Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3
Haolong Ye et al.
CURRENT RESEARCH IN FOOD SCIENCE (2022)
Cinnamon and paprika oleoresin emulsions: A study of physicochemical stability and antioxidant synergism
Mariana Costa Ferraz et al.
FOOD RESEARCH INTERNATIONAL (2021)
Carotenoid nanoemulsions stabilized by natural emulsifiers: Whey protein, gum Arabic, and soy lecithin
Enrique Flores-Andrade et al.
JOURNAL OF FOOD ENGINEERING (2021)
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
Hui Xue et al.
ULTRASONICS SONOCHEMISTRY (2021)
Stability and bioaccessibility improvement of capsorubin using bovine serum albumin-dextran-gallic acid and sodium alginate
Daojiu Zhang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)
Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture
Adrian Koerzendoerfer et al.
JOURNAL OF DAIRY SCIENCE (2019)
Highly efficient extraction and purification of low-density lipoprotein from hen egg yolk
N. Wang et al.
POULTRY SCIENCE (2018)
A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids
Christos Soukoulis et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on Bioaccessibility
Tugba Ozdal et al.
NUTRIENTS (2016)
Protonation/deprotonation process of Emodin in aqueous solution and pKa determination: UV/Visible spectrophotometric titration and quantum/molecular mechanics calculations
Antonio R. da Cunha et al.
CHEMICAL PHYSICS (2014)
Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation
Yaping An et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Microencapsulation of Capsanthin by Soybean Protein Isolate-Chitosan Coacervation and Microcapsule Stability Evaluation
Jun-Xia Xiao et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2014)
A study of alcohol and temperature effects on aggregation of β-lactoglobulin by viscosity and small-angle X-ray scattering measurements
Koji Yoshida et al.
JOURNAL OF MOLECULAR LIQUIDS (2014)
pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity
Kang Pan et al.
SOFT MATTER (2014)
A review of analytical methods measuring lipid oxidation status in foods: a challenging task
Blanca Barriuso et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethoxyflavone Solubility
Yan Li et al.
FOOD BIOPHYSICS (2012)
Recent developments on polyphenol-protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system
Prasun Bandyopadhyay et al.
FOOD & FUNCTION (2012)
Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles
Laura Gordon et al.
FOOD BIOPHYSICS (2010)
Effect of ultrasound on the technological properties and bioactivity of food: a review
Ana Cristina Soria et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions
Anet Rezek Jambrak et al.
JOURNAL OF FOOD ENGINEERING (2008)
Encapsulation of curcumin in cationic micelles suppresses alkaline hydrolysis
Mandy H. M. Leung et al.
LANGMUIR (2008)
Carotenoids and human health
A. V. Rao et al.
PHARMACOLOGICAL RESEARCH (2007)
Determination of the average thickness of interface layer wrapped about SiO2 sols by saxs
ZH Li et al.
ACTA PHYSICA SINICA (2001)