[1] |
SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao.
Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning
[J]. FOOD SCIENCE, 2021, 42(9): 319-327.
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[2] |
WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang.
Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying
[J]. FOOD SCIENCE, 2021, 42(7): 113-119.
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[3] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
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[4] |
LIU Yifeng, HOU Zhanqun, TIAN Qiaoji, XIA Kai, YU Youqiang, PAN Cong, DUAN Shenglin, LUO Anlai, HAN Xiaofeng.
Preparation and Microencapsulation of Perilla Seed Oil Emulsion Supplemented with Corn Oligopeptide
[J]. FOOD SCIENCE, 2021, 42(2): 36-45.
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[5] |
YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie.
Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol
[J]. FOOD SCIENCE, 2021, 42(18): 7-14.
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[6] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
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[7] |
ZHANG Chenxi, ZHANG Xiaorong, LÜ Chenyan, ZHAO Guanghua.
Ultrasound-Assisted Encapsulation of Astaxanthin within Ferritin Nanocages with Enhanced Efficiency
[J]. FOOD SCIENCE, 2021, 42(11): 94-101.
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[8] |
ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong.
Progress in Microcapsule Wall Materials and Preparation Techniques
[J]. FOOD SCIENCE, 2020, 41(9): 246-253.
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[9] |
XIA Weirong, LI Ying, CHAI Zhi, CHEN Xiao’e, ZHOU Jianzhong, FENG Jin, FANG Xubo.
Encapsulation of ACE Inhibitory Peptide with Ferritin-Sodium Alginate Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(8): 77-82.
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[10] |
LI Wanrong, LIU Pei, YU Jingyi, QIN Xinguang, LIU Gang.
The Interaction of Whey Protein Isolate with Tannic Acid Improves the Stability of Rice Bran Oil Pickering Emulsion
[J]. FOOD SCIENCE, 2020, 41(18): 1-7.
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[11] |
YUAN Dan, ZHAO Mouming, ZHANG Sirui, HUANG Yi, ZHOU Feibai.
Heat-Induced Formation of Soy Protein Nanoparticles at Acidic pH for Encapsulation of Curcumin
[J]. FOOD SCIENCE, 2020, 41(14): 1-8.
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[12] |
MA Ling, SUN Dongxue, LI Tianqi, WANG Yu, Abdul QAYUM, HOU Juncai, JIANG Zhanmei.
Impacts of Metal Ions, Cysteine, Phosphate and Ethanol on Browning and Antioxidant Activity of Glycosylated Whey Protein Isolate-Inulin Conjugate
[J]. FOOD SCIENCE, 2020, 41(12): 36-45.
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[13] |
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang.
Effect of Regenerated Cellulose Gel on the Stability of Pre-Emulsion with Whey Protein Isolate
[J]. FOOD SCIENCE, 2019, 40(6): 16-21.
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[14] |
YUAN Li, SUN Chuchu, DANG Qingling, GAO Ruichang.
Optimization of Preparation of W/O/W Multiple Emulsion and Evaluation of Its Ability to Encapsulate Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2019, 40(6): 272-280.
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[15] |
CUI Qiang, WANG Lin, ZHOU Guowei, DONG Yangyang, WANG Xibo, JIANG Lianzhou.
Effect of Ultrasonic Treatment on Functional Properties of Soy Protein Isolate-Whey Protein Isolate Mixture
[J]. FOOD SCIENCE, 2019, 40(23): 111-116.
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