133 results on '"Sang, Shangyuan"'
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2. Interaction of zein/HP-β-CD nanoparticles with digestive enzymes: Enhancing curcumin bioavailability
3. Advances in the preparation and application of cyclodextrin derivatives in food and the related fields
4. Effects of wheat starch content on its flour and frozen dough bread
5. Research advances in origin, applications, and interactions of resistant starch: Utilization for creation of healthier functional food products
6. Starch based fat replacers in food system: Modification, structured design, and application
7. Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles
8. Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes
9. Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
10. Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols
11. Co-encapsulation of curcumin and piperine in whey protein isolate fibrils improves their water dispersibility and antioxidant activity
12. Cyclodextrin carboxylate improves the stability and activity of nisin in a wider range of application conditions
13. Development, Characterization and Application of a Three-Layer Intelligent pH-Sensing Indicator Based on Bromocresol Green (BCG) for Monitoring Fish Freshness
14. Preparation and characterization of zein-based core-shell nanoparticles for encapsulation and delivery of hydrophobic nutrient molecules: Enhancing environmental stress resistance and antioxidant activity
15. The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release
16. Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
17. Polysaccharide-based colloids as fat replacers in reduced-fat foods
18. Effect of fish skin gelatin on characteristics and staling properties of bread made from pre-baked frozen dough
19. Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants
20. Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde–tannin acid-zinc acetate nanoparticles
21. Research advances of advanced glycation end products in milk and dairy products: Formation, determination, control strategy and immunometabolism via gut microbiota
22. Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides
23. Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
24. Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration
25. Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
26. Recent advances in biomolecule-based films and coatings for active and smart food packaging applications
27. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation
28. Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
29. Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance
30. Targeted delivery of hydrogels in human gastrointestinal tract: A review
31. Construction of functional soybean peptide–cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase
32. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate
33. Structural transformation and oil absorption of starches with different crystal types during frying
34. Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread
35. A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical
36. Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues.
37. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application.
38. Effect of superheated steam treatment on the structural and digestible properties of wheat flour
39. Structural Features, Physicochemical Properties, and In Vitro Digestibility of the Starch-Lipid Complexes Formed between High Amylose Starch and Stearic Acid or Potassium Stearate.
40. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients.
41. Functionality of ovalbumin during Chinese steamed bread-making processing
42. The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors.
43. Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin.
44. Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition.
45. Co-encapsulation of curcumin and quercetin with zein/HP-β-CD conjugates to enhance environmental resistance and antioxidant activity.
46. A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy.
47. Complexation of curcumin with cyclodextrins adjusts its binding to plasma proteins.
48. Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread.
49. Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application.
50. Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges.
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