72 results on '"Liu, Fuguo"'
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2. Effects of combined hot alkaline and pH-shift treatments on structure and functionality of legume protein-EGCG conjugates: Soybean-, pea-, and chickpea protein-EGCG systems
3. Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives
4. Expression and pathogenesis of insulin-like growth factor-1 and insulin-like growth factor binding protein 3 in a mouse model of ulcerative colitis
5. Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate
6. Modulating peppermint oil flavor release properties of emulsion-filled protein gels: Impact of cross-linking method and matrix composition
7. Enhanced functional properties of pea protein isolate microgel particles modified with sodium alginate: Mixtures and conjugates
8. Effect of ultrasound-assisted Maillard reaction on glycosylation of goat whey protein: Structure and functional properties
9. Fabrication, characterization, and application of pea protein isolate-polyphenol-iron complexes with antioxidant and antibacterial activity
10. High internal phase emulsions stabilized by pea protein isolate-EGCG-Fe3+ complexes: Encapsulation of β-carotene
11. Natural pH and temperature-sensitive hydrogel-emulsion carriers for co-delivery of hydrophobic and hydrophilic bioactive ingredients in the gastrointestinal tract
12. Calcium ions induced ι-carrageenan-based gel-coating deposited on zein nanoparticles for encapsulating the curcumin
13. Ultrasonic-antisolvent two-step assembly of carboxymethylated corn fiber gum-coated zein particles for enhanced curcumin delivery
14. Co-delivery of hydrophobic β-carotene and hydrophilic riboflavin by novel water-in-oleic acid-in-water (W/OA/W) emulsions
15. Fabrication of compact zein-chondroitin sulfate nanocomplex by anti-solvent co-precipitation: Prevent degradation and regulate release of curcumin
16. Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopene
17. Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review
18. High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing
19. Preparation and characterization of particle-filled microgels by ion induction based on zein and κ-carrageenan for delivering the CoQ10
20. Improving probiotic survival using water-in-oil-in-water (W1/O/W2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase
21. Physicochemical and preservative properties of tyrosinase-crosslinked sodium caseinate-EGCG-carboxymethyl chitosan composite packaging: Comparison of blended and layer-by-layer films
22. Novel insights into the cytokine network of rainbow trout Oncorhynchus mykiss using cell lines and primary leukocyte populations
23. Formation, physicochemical properties, and comparison of heat- and enzyme-induced whey protein-gelatin composite hydrogels
24. Improvement of stability and in vitro bioaccessibility of nervonic acid by nonionic surfactant in protein-based nanoemulsions
25. Investigation of a novel smart and active packaging materials: Nanoparticle-filled carrageenan-based composite films
26. Enhancing emulsion stability and performance using dual-fibrous complexes: Whey protein fibrils and cellulose nanocrystals
27. Interfacial engineering approaches to improve emulsion performance: Properties of oil droplets coated by mixed, multilayer, or conjugated lactoferrin-hyaluronic acid interfaces
28. Rapid detection of Prorocentrum donghaiense using nuclease protection assay integrated with dot nucleic acid chromatography strip
29. Development of pH-responsive active film materials based on purple corncob and its application in meat freshness monitoring
30. Self-assembled nano-micelles of lactoferrin peptides: Structure, physicochemical properties, and application for encapsulating and delivering curcumin
31. Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
32. Development and application of hydrophilic-hydrophobic dual-protein Pickering emulsifiers: EGCG-modified caseinate-zein complexes
33. Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
34. Rational design of lycopene emulsion-based nanofood for Lactobacillus plantarum to enhance the growth and flavor production
35. Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction
36. Recent advances in the design and fabrication of probiotic delivery systems to target intestinal inflammation
37. Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles
38. High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers
39. Development of pH-responsive emulsions stabilized by whey protein fibrils
40. Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene
41. Fabrication and characterization of zein-tea polyphenols-pectin ternary complex nanoparticles as an effective hyperoside delivery system: Formation mechanism, physicochemical stability, and in vitro release property
42. Polysaccharide-based Pickering emulsions: Formation, stabilization and applications
43. Comparison of cathodic protection processes of 40% zinc-rich coatings under immersion and atmospheric conditions: Protection for defective areas
44. Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes
45. Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
46. Fermentation of tomato juice improves in vitro bioaccessibility of lycopene
47. Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
48. Expansion of fish CCL20_like chemokines by genome and local gene duplication: Characterisation and expression analysis of 10 CCL20_like chemokines in rainbow trout (Oncorhynchus mykiss)
49. Induction of IL-22 protein and IL-22-producing cells in rainbow trout Oncorhynchus mykiss
50. Recombinant outer membrane protein T (OmpT) of Vibrio ichthyoenteri, a potential vaccine candidate for flounder (Paralichthys olivaceus)
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