356 results on '"Xia, Shuqin"'
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2. Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
3. Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status
4. Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
5. Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating
6. Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix
7. Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity
8. Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
9. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
10. Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery
11. Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor
12. The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties
13. Liposomes for encapsulation of liposoluble vitamins (A, D, E and K): Comparation of loading ability, storage stability and bilayer dynamics
14. Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
15. Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating
16. Inhibitory effect of thiol compounds on browning precursors and intermediates in sorbitol/glycine system
17. Complex coacervation microcapsules by tannic acid crosslinking prolong the antifungal activity of cinnamaldehyde against Aspergillus brasiliensis
18. Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
19. Microencapsulation Liposomal Technologies in Bioactive Functional Foods and Nutraceuticals
20. Complex coacervates based on gelatin and sodium carboxymethyl cellulose as carriers for cinnamaldehyde: Effect of gelatin Bloom values on coacervates formation and interfacial properties
21. High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
22. Saltiness perception enhancement of fish meat treated by microwave: The significance of conformational characteristics, water and sodium mobility
23. The protection effect of trehalose on the multinuclear microcapsules based on gelatin and high methyl pectin coacervate during freeze-drying
24. Fabrication of low environment-sensitive nanoparticles for cinnamaldehyde encapsulation by heat-induced gelation method
25. Metal complexed-enzymatic hydrolyzed chitosan improves moisture retention of fiber papers by migrating immobilized water to bound state
26. Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
27. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehyde-loaded liposomes at high ionic strength
28. Determination of 5-Hydroxymethyl-2-Furaldehyde in Cooked Japonica Rice Using a Modified QuEChERS Method Combined with Dispersive Liquid-Liquid Microextraction Followed by UPLC-ESI-MS/MS
29. Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
30. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
31. Thermodynamic characterization of Gelatin–Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)
32. Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction
33. Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation
34. Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides
35. Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability
36. Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction
37. Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism
38. Innovative Complex Coacervates of Gelatin and Sodium Carboxymethyl Cellulose for Cinnamaldehyde Delivery: Impact of Processing Conditions on Characteristics and Bioactivity
39. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model
40. Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin
41. Biopolymer-coated liposomes by electrostatic adsorption of chitosan (chitosomes) as novel delivery systems for carotenoids
42. Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules
43. Modulating effect of lipid bilayer–carotenoid interactions on the property of liposome encapsulation
44. Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation
45. Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure
46. Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression
47. Modulation of the carotenoid bioaccessibility through liposomal encapsulation
48. The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules
49. Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis
50. Coupling effects of preheating time and extraction medium pH on red radish anthocyanin yield, glucosinolate degradation and off‐odour removal
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