31 results on '"Yan, Shizhang"'
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2. Effect of sodium alginate block type on the physicochemical properties and curcumin release behavior of quaternized chitosan-oxidized sodium alginate Schiff base hydrogels
3. Preparation of a curcumin oil bodies delivery system based on pH-Shift treatment: Physicochemical properties, protein structure, and digestive properties
4. Crosslinking of gelatin Schiff base hydrogels with different structural dialdehyde polysaccharides as novel crosslinkers: Characterization and performance comparison
5. Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
6. Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics
7. Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics
8. Oxidized dextran improves the stability and effectively controls the release of curcumin loaded in soybean protein nanocomplexes
9. Ultrasound-assisted preparation of protein–polyphenol conjugates and their structural and functional characteristics
10. Soy protein interactions with polyphenols: Structural and functional changes in natural and cationized forms
11. Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker
12. Effect of Fe(III) on Soybean Protein-Gallic Acid Hydrogel: Structure, Functional Properties, and Digestive Properties
13. Edible particle-stabilized water-in-water emulsions: Stabilization mechanisms, particle types, interfacial design, and practical applications
14. Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions
15. Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions
16. Unveiling the applications of membrane proteins from oil bodies: leading the way in artificial oil body technology and other biotechnological advancements
17. Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion
18. Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
19. Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties
20. Comparison of pH-induced protein–polyphenol self-assembly methods: Binding mechanism, structure, and functional characteristics
21. Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate
22. Effect of pH-shifting treatment on the structural and functional properties of soybean protein isolate and its interactions with (–)-epigallocatechin-3-gallate
23. Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan
24. Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems.
25. Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review.
26. Controlled Release of Curcumin from Gelatin Hydrogels by Molecular Weight Modulation of the Oxidized Dextran Cross-Linker
27. Recent Advances in Protein-Based Multilayer Emulsions: Fabrication, Characterization, and Applications: A Review
28. Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin
29. Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions
30. Effects of different surfactants on the conjugates of soybean protein-polyphenols for the preparation of β-carotene microcapsules
31. Effect of Spray-Drying and Freeze-Drying on the Properties of Soybean Hydrolysates
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