451 results on '"Jiao, Aiquan"'
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2. Effects of different polysaccharide colloids on the structure and physicochemical properties of peanut protein and wheat gluten composite system under extrusion
3. Pea protein/carboxymethyl cellulose complexes prepared using a pH cycle strategy as stabilizers of high internal phase emulsions for 3D printing
4. Encapsulation and protection of β-carotene in Pickering emulsions stabilized by chitosan-phytic acid-cyclodextrin nanoparticles
5. Understanding the mechanisms of β-glucan regulating the in vitro starch digestibility of highland barley starch under spray drying: Structure and physicochemical properties
6. Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
7. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread
8. Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough
9. Fabrication and characterization of polydopamine-mediated zein-based nanoparticle for delivery of bioactive molecules
10. A review on animal and plant proteins in regulating diabetic kidney disease: Mechanism of action and future perspectives
11. Recent advances in the formation and identification of nanoparticle protein coronas and their effects on the digestion and absorption of polyphenols
12. Structure and in vitro digestibility of amylose–lipid complexes formed by an extrusion-debranching-complexing strategy
13. The impact of different soluble endogenous proteins and their combinations with β-glucan on the in vitro digestibility, microstructure, and physicochemical properties of highland barley starch
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. Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough
18. Advances in intelligent response and nano-enhanced polysaccharide-based hydrogels: Material properties, response types, action mechanisms, applications
19. Mechanisms of rice protein hydrolysate regulating the in vitro digestibility of rice starch under extrusion treatment in terms of structure, physicochemical properties and interactions
20. Polysaccharide-based colloids as fat replacers in reduced-fat foods
21. Recent developments in sources, chemical constituents, health benefits and food applications of essential oils extracted from medicine food homology plants
22. Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing
23. Preparation of robust, water-resistant, antibacterial, and antioxidant chitosan-based films by incorporation of cinnamaldehyde–tannin acid-zinc acetate nanoparticles
24. Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing
25. Physicochemical stability, antioxidant activity, and antimicrobial activity of quercetin-loaded zein nanoparticles coated with dextrin-modified anionic polysaccharides
26. A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization
27. Preparation and characterization of hydroxypropyl methylcellulose/hydroxypropyl starch composite films reinforced by chitosan nanoparticles of different sizes
28. Development of emulsion-based edible inks for 3D printing applications: Pickering emulsion gels
29. Stabilization of a collagen peptide-cranberry juice by three functional polysaccharides with different charge characteristics
30. Recent advances in biomolecule-based films and coatings for active and smart food packaging applications
31. Preparation, properties and interaction of curcumin loaded zein/HP-β-CD nanoparticles based on electrostatic interactions by antisolvent co-precipitation
32. Development and characterization of resistant starch produced by an extrusion–debranching strategy with a high starch concentration
33. Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents
34. Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance
35. Construction of functional soybean peptide–cyclodextrin carboxylate nanoparticles and their interaction with porcine pancreatic α-amylase
36. Continuous hydrolysis of mango peel pectin for the production of antibacterial pectic oligosaccharides in packed-bed reactor using immobilized polygalacturonase
37. The mechanisms of various hydrocolloids regulating the quality and starch digestibility of whole rye bread
38. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate
39. A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability
40. Improved art bioactivity by encapsulation within cyclodextrin carboxylate
41. A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical
42. Effects of extrusion and enzymatic debranching on the structural characteristics and digestibility of corn and potato starches
43. The effects of removing endogenous proteins, β-glucan and lipids on the surface microstructure, water migration and glucose diffusion in vitro of starch in highland barley flour
44. Encapsulation, protection, and delivery of curcumin using succinylated-cyclodextrin systems with strong resistance to environmental and physiological stimuli
45. Recent advances in intelligent food packaging materials: Principles, preparation and applications
46. Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion
47. Bioactive and functional biodegradable packaging films reinforced with nanoparticles
48. Effect of removal of endogenous non-starch components on the structural, physicochemical properties, and in vitro digestibility of highland barley starch
49. Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
50. Preparation and characterization of zein-based core-shell nanoparticles for encapsulation and delivery of hydrophobic nutrient molecules: Enhancing environmental stress resistance and antioxidant activity
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