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浏览/检索结果: 共5条，第1-5条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants 期刊论文 Food Hydrocolloids, 2019, 卷号: 87, 页码: 20-28 作者:  Yi, Jianhua;  Ning, Jianqin;  Zhu, Zhenbao;  Cui, Leqi;  Decker, Eric A. 收藏  |  浏览/下载：5/0  |  提交时间：2019/11/19 Co-oxidation  Competitive displacement  Emulsions  Lipid oxidation  Protein oxidation  Sodium caseinate   Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins 期刊论文 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 卷号: 98, 页码: 4323-4330 作者:  Zhu, Zhenbao;  Zhao, Cui;  Yi, Jianhua;  Cui, Leqi;  Liu, Ning 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/19 physical stability  oil-in-water emulsion  high-intensity ultrasound  almond protein isolate  interfacial adsorption   The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions 期刊论文 FOOD CHEMISTRY, 2018, 卷号: 252, 页码: 28-32 作者:  Cui, Leqi;  Fan, Jing;  Sun, Yifei;  Zhu, Zhenbao;  Yi, Jianhua 收藏  |  浏览/下载：8/0  |  提交时间：2019/11/26 Chelating activity  Lipid oxidation  Lecithin  Emulsion  Salts   Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils 期刊论文 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2017, 卷号: 94, 页码: 89-97 作者:  Cui, Leqi;  Lahti, Paul M.;  Decker, Eric A. 收藏  |  浏览/下载：3/0  |  提交时间：2019/11/26 N-tert-Butyl-alpha-phenylnitrone  Tocopherol  EPR  Lipid oxidation  Rancid oil   Physical and oxidation stability of self-emulsifying krill oil-in-water emulsions 期刊论文 FOOD & FUNCTION, 2016, 卷号: 7, 期号: [db:dc_citation_issue], 页码: 3590-3598 作者:  Wu, Qian;  Uluata, Sibel;  Cui, Leqi;  Wang, Chao;  Li, Dongsheng 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/02