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CORC

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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
Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.275, 页码: 246-254
作者:  Dai, Lei;  Yang, Shufang;  Wei, Yang;  Sun, Cuixia;  McClements, David Julian
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/13
Stability, rheology, and beta-carotene bioaccessibility of high internal phase emulsion gels 期刊论文
FOOD HYDROCOLLOIDS, 2019, 卷号: Vol.88, 页码: 210-217
作者:  Liu, Wei;  Gao, Hongxia;  McClements, David Julian;  Zhou, Lei;  Wu, Jing
收藏  |  浏览/下载：10/0  |  提交时间：2019/12/17
Development of stable high internal phase emulsions by pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers. 期刊论文
Food chemistry, 2019, 卷号: Vol.275, 页码: 246-254
作者:  Lei Dai;  Shufang Yang;  Yang Wei;  Cuixia Sun;  David Julian McClements
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions 期刊论文
Food Research International, 2018, 卷号: 109, 页码: 149-158
作者:  Yang, Ying;  Zhao, Chengying;  Tian, Guifang;  Lu, Chang;  Li, Chengxiu
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/23
The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification 期刊论文
Food Chemistry, 2018, 卷号: 269, 页码: 577-587
作者:  Zhao, Shaojie;  Tian, Guifang;  Zhao, Chengying;  Li, Chengxiu;  Bao, Yuming
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/23
Development of Functional or Medical Foods for Oral Administration of Insulin for Diabetes Treatment: Gastroprotective Edible Microgels 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 卷号: 66, 期号: 19, 页码: 4820-4826
作者:  Sun, Quancai[1];  Zhang, Zipei[2];  Zhang, Ruojie[3];  Gao, Ruichang[4];  McClements, David Julian[5]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24
Influence of Lipid Content in a Corn Oil Preparation on the Bioaccessibility of β‐Carotene: A Comparison of Low‐Fat and High‐Fat Samples 期刊论文
Journal of Food Science, 2017, 卷号: 82, 期号: 2, 页码: 373-379
作者:  Xia, Ziyuan;  McClements, David Julian;  Xiao, Hang*
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/23
Preparation, characterization, and properties of chitosan films with cinnamaldehyde nanoemulsions 期刊论文
FOOD HYDROCOLLOIDS, 2016, 卷号: 61
作者:  Chen, Huanle;  Hu, Xiaorong;  Chen, Enmin;  Wu, Shan;  McClements, David Julian
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/05
Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion 期刊论文
2015, 卷号: 74, 期号: [db:dc_citation_issue], 页码: 131
作者:  Qiu, Chaoying[2];  Zhao, Mouming[2];  Decker, Eric Andrew[4];  McClements, David Julian[4]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/03

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