12 results on '"Niu, Fuge"'
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2. Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics
3. Interfacial adsorption behavior of ovalbumin/ sodium carboxymethyl cellulose colloidal particles: The effects of preparation methods
4. The application of diffusing wave spectroscopy (DWS) in soft foods
5. Enhanced antioxidant activity and in vitro release of propolis by acid-induced aggregation using heat-denatured zein and carboxymethyl chitosan
6. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein
7. Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion
8. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
9. Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
10. Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study
11. Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress
12. Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
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