[1] |
BAI Jie, QU Yinzi, WANG Shanshan, HUA Shan, ZHU Yuting, LI Yuan.
Preparation of Oxidized Starch Hydrogel Encapsulating β-Carotene by Confined Crystallization
[J]. FOOD SCIENCE, 2020, 41(8): 1-7.
|
[2] |
WANG Xiaohan, JIANG Hui, WU Haitao, ZHANG Zhihui, CUI Haozhe, YU Jiahui, YANG He, TANG Yue.
Construction and In Vitro Digestion Properties of Pseudosciaena crocea Roe Protein Isolate-Stabilized Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 8-13.
|
[3] |
QU Huiming, WANG Ying, ZHAO Bo, LIU Jianlong, LIU Kechun, SHEN Hong, CHU Jie.
Protective Effect of β-Carotene on Liver Oxidative Damage Induced by Hydrogen Peroxide in Zebrafish
[J]. FOOD SCIENCE, 2019, 40(5): 162-166.
|
[4] |
YUAN Xi, LIU Xiaojuan, CAO Yong.
Effect of Particle Size of Excipient Emulsion and Blanching on Bioaccessibility of β-Carotene from Spinach
[J]. FOOD SCIENCE, 2019, 40(21): 78-87.
|
[5] |
DU Binhua, AILA?Reheman, CHEN Qi, XIE Rui, HUANG Yadong, HUANG Wenshu,.
Identi?cation and Quanti?cation of Major Carotenoids in Kumaiti Apricot
[J]. FOOD SCIENCE, 2019, 40(18): 189-194.
|
[6] |
WU Xiaolin, WANG Jian, ZOU Liqiang, YAN Chi, LIU Wei.
Impact of Ca2+ Cross-Linking on β-Carotene-Loaded Hydrogel Microparticles
[J]. FOOD SCIENCE, 2019, 40(14): 15-22.
|
[7] |
CUI Yajuan, KONG Fanhua, LIU Guojie, LU Fei, LI Dong.
Determination and Comparison of α-Carotene and β-Carotene of Plant-Derived?Foods
[J]. FOOD SCIENCE, 2018, 39(4): 194-198.
|
[8] |
WU Binxian, LIN Zhantuo, GAO Zhiming, YANG Nan, FANG Yapeng.
Preparation and Color Properties of β-Carotene Colloidal Dispersions
[J]. FOOD SCIENCE, 2018, 39(24): 21-25.
|
[9] |
ZHANG Jindi, FAN Jinling*, YANG Rui, ZHU Wenxue, SUN Xiaofei.
Effect of Emulsion Composition and Oil Droplet Size on β-Carotene Bioaccessibility
[J]. FOOD SCIENCE, 2015, 36(9): 22-27.
|
[10] |
LI Chaochao, YASUNOBU Masuda, MIKA Usuda, MAMORU Kimura, WANG Wei, XU Wenbin, XI Yinci.
Effect of Sweet Mayonnaise Intake on β-Carotene Absorption in Rats
[J]. FOOD SCIENCE, 2015, 36(3): 188-192.
|
[11] |
WANG Zi, HUI Bodi, GONG Ping.
Effects of Culture Medium pH and Illumination Wavelength on Carotenoid Content of Dunaliella salina
[J]. FOOD SCIENCE, 2015, 36(23): 183-188.
|
[12] |
FAN Jinling1, YANG Rui1, SUN Xiaofei1, ZHU Wenxue1, LIU Shengnan2, BAI Xiting1.
Identification and Quantification of Carotenoids in Leaves of Ulmus pumila L.
[J]. FOOD SCIENCE, 2015, 36(2): 155-159.
|
[13] |
HUI Bodi, XU Dai, GONG Ping, GAO Jie.
Extraction of β-Carotene from Dunaliella salina by Water-Soluble Organic Solvent
[J]. FOOD SCIENCE, 2015, 36(10): 179-184.
|
[14] |
FAN Jin-ling, SONG Hui-juan, SUN Yu-yu, ZHANG Jin-di, ZHU Wen-xue.
Effect of Mechanical Processing and Dietary Lipids on β-Carotene Bioaccessibility of Carrots
[J]. FOOD SCIENCE, 2014, 35(15): 25-29.
|
[15] |
YIN Jin-feng, WANG Zhi-xuan, WU Xin-sen, LI Hong-quan, XU Da-gang*, TONG Hai-bao, DONG Hong-wei.
Advances in Fermentative Production of β-Carotene by Blakeslea trispora
[J]. FOOD SCIENCE, 2014, 35(13): 316-325.
|