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