274 results on '"Sun, Cuixia"'
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2. Collapse-reexpansion conformational transition of alginate under non-specific ion conditions
3. High moisture extrusion of pulse proteins: Texture, structure, and in vitro digestion characteristics of extrudates
4. Research Progress on Functional Properties of Polysaccharide-Based Food Colloids and Their Application in Food Processing
5. Effect of Different Polysaccharides on the Texture and Fibrous Structure of High-Moisture Extruded Pea Protein Isolate
6. Multihole nozzle-mediated high-moisture extrusion of soy proteins into fiber-rich structures
7. A multihole nozzle controls recrystallization of high-moisture extruded maize starches: Effect of cooling die temperature
8. Influence of amyloid fibril length and ionic strength on WPI-based fiber-hydrogel composites: Microstructural, rheological and water holding properties
9. High-moisture extrusion of curdlan: Texture and structure
10. Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol
11. Determination of chloramphenicol, florfenicol and florfenicol amine residues in hen eggs by ultra-performance liquid chromatography-tandem mass spectrometry with pass-through solid extraction
12. Amyloid fibrils-regulated high-moisture extruded soy proteins: Texture, structure, and taste
13. Meat and plant-based meat analogs: Nutritional profile and in vitro digestion comparison
14. Core-shell starch as a platform for reducing starch digestion and saturated fat intake
15. Doubling growth of egg-box structure during Calcium-mediated molecular assembly of alginate
16. Fibrillization kinetics and rheological properties of panda bean (Vigna umbellata (Thunb.) Ohwi et Ohashi) protein isolate at pH 2.0
17. Understanding the differences in heat-induced gel properties of twelve legume proteins: A comparative study
18. Heat-induced pea protein isolate gels reinforced by panda bean protein amyloid fibrils: Gelling properties and formation mechanism
19. Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors
20. Comparison of cellulose derivatives for Ca2+ and Zn2+ adsorption: Binding behavior and in vivo bioavailability
21. Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions
22. Zein molecules in aqueous acetic acid solution: Self-assembling behaviors and formation mechanism of gluten-free doughs
23. Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues
24. Replacement of Fat or Starch
25. The potential challenge for the effective GHG emissions mitigation of urban energy consumption: A case study of Macau
26. Alkaline conjugation of caseinate and propylene glycol alginate to prepare biopolymer complexes stabilizing oil-in-water emulsion gels
27. Processing, Quality, Safety, and Acceptance of Meat Analogue Products
28. Resistant Starch Nanoparticles Induce Colitis through Lysosomal Exocytosis in Mice
29. Cellulose and cellulose derivatives: Different colloidal states and food-related applications
30. The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures
31. Fabrication and characterization of resveratrol loaded zein-propylene glycol alginate-rhamnolipid composite nanoparticles: Physicochemical stability, formation mechanism and in vitro digestion
32. High Viscosity Slows the Utilization of Rapidly Fermentable Dietary Fiber by Human Gut Microbiota
33. Municipal solid waste to electricity development and future trend in China: a special life cycle assessment case study of Macau
34. List of contributors
35. Composite zein - propylene glycol alginate particles prepared using solvent evaporation: Characterization and application as Pickering emulsion stabilizers
36. Development of protein-polysaccharide-surfactant ternary complex particles as delivery vehicles for curcumin
37. Characterization of curcumin loaded gliadin-lecithin composite nanoparticles fabricated by antisolvent precipitation in different blending sequences
38. Effect of molecular weight of hyaluronan on zein-based nanoparticles: Fabrication, structural characterization and delivery of curcumin
39. Effects of acidification by glucono-delta-lactone or hydrochloric acid on structures of zein-caseinate nanocomplexes self-assembled during a pH cycle
40. Structure, physicochemical stability and in vitro simulated gastrointestinal digestion properties of β-carotene loaded zein-propylene glycol alginate composite nanoparticles fabricated by emulsification-evaporation method
41. Fabrication of zein and rhamnolipid complex nanoparticles to enhance the stability and in vitro release of curcumin
42. Fabrication and characterization of binary composite nanoparticles between zein and shellac by anti-solvent co-precipitation
43. Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
44. Quercetagetin-loaded zein-propylene glycol alginate composite particles induced by calcium ions: Structural comparison between colloidal dispersions and lyophilized powders after in vitro simulated gastraintestinal digestion
45. Structural characterization and formation mechanism of zein-propylene glycol alginate binary complex induced by calcium ions
46. Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH
47. Interaction and formation mechanism of binary complex between zein and propylene glycol alginate
48. Fabrication and Characteristic of Rhamnolipid-chitosan Coated Emulsions for Loading Ergocalciferol
49. Advances in the Interaction between Food-Derived Nanoparticles and the Intestinal Barrier.
50. The role of protein concentration in heat‐induced particulation of soy proteins at different pHs: Structure and functional properties
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