255 results on '"Wang Yong"'
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2. Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities
3. Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles
4. Effect of microwave-assisted hot air drying on drying kinetics, water migration, dielectric properties, and microstructure of corn
5. Advanced fabrication of complex biopolymer microcapsules via RSM-optimized supercritical carbon dioxide solution-enhanced dispersion: A comparative analysis of various microencapsulation techniques
6. A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening
7. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
8. Green, tough, and heat-resistant: A GDL-induced strategy for starch-alginate hydrogels
9. Stability of tryptophan-containing LOs in flaxseed oil and their response towards γ-tocopherol
10. Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
11. In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential
12. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
13. Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification
14. Towards the development of novel bicomponent phytosterol-based oleogels with natural phenolics
15. Interfacial behavior, gelation and foaming properties of diacylglycerols with different acyl chain lengths and isomer ratios
16. On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy
17. Bioconversion of lignans in flaxseed cake by fermented tofu microbiota and isolation of Enterococcus faecium strain ZB26 responsible for converting secoisolariciresinol diglucoside to enterodiol
18. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system
19. Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation
20. Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
21. Stabilisation of oleofoams by lauric acid and its glycerol esters
22. Milled miscellaneous black rice particles stabilized Pickering emulsions with enhanced antioxidation activity
23. Fatty acid distribution and polymorphism in solid lipid particles of milkfat and long chain omega-3 fatty acids
24. Effect of different drying techniques on drying kinetics, nutritional components, antioxidant capacity, physical properties and microstructure of edamame
25. Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach
26. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions
27. The effects of interesterification on the physicochemical properties of Pangasius bocourti oil and its fractions
28. Selective extraction and determination of steroidal glycoalkaloids in potato tissues by electromembrane extraction combined with LC-MS/MS
29. Value-added application of Platycodon grandiflorus (Jacq.) A.DC. roots (PGR) by ultrasound-assisted extraction (UAE) process to improve physicochemical quality, structural characteristics and functional properties
30. Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles
31. Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: A mechanistic investigation
32. Characteristics of rice dreg protein isolate treated by high-pressure microfluidization with and without proteolysis
33. Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
34. A practical and fast isolation of 12 cyclolinopeptides (linusorbs) from flaxseed oil via preparative HPLC with phenyl-hexyl column
35. Fabrication and characterization of stable oleofoam based on medium-long chain diacylglycerol and β-sitosterol
36. Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities
37. On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food
38. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
39. In vitro gastrointestinal digestion and colonic fermentation of media-milled black rice particle-stabilized Pickering emulsion: Phenolic release, bioactivity and prebiotic potential
40. Co-melting behaviour of sucrose, glucose & fructose
41. A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
42. Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose
43. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process
44. In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach model
45. Novel multiplex qualitative detection using universal primer-multiplex-PCR combined with pyrosequencing
46. C-geranylated flavanones from YingDe black tea and their antioxidant and α-glucosidase inhibition activities
47. Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC–MS/MS
48. H2O2 oxidative preparation, characterization and antiradical activity of a novel oligosaccharide derived from flaxseed gum
49. Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS
50. Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol
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