| [1] |
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.
|
| [2] |
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.
|
| [3] |
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.
|
| [4] |
HUANG Xue, ZHANG Hui, PENG Shuyue, ZHAO Meng, FANG Yapeng.
Recent Progress in the Application Shellac as a Natural Edible Wall Material in the Microencapsulation of Functional Ingredients
[J]. FOOD SCIENCE, 2019, 40(17): 317-324.
|
| [5] |
LONG Men, FENG Chao, LI Yongjia, WANG Xuhai, CAI Huazhen, ZHAN Ge.
Preparation, Characterization and in Vitro Release Characteristics of Sustained-Release Chitosan Microcapsules Containing Tea Tree Oil
[J]. FOOD SCIENCE, 2019, 40(16): 242-248.
|
| [6] |
WANG Ying, ZHAO Meng, HUANG Xue, FANG Yapeng.
Progress in Microencapsulation of Functional Food Ingredients by Complex Coacervation Method
[J]. FOOD SCIENCE, 2018, 39(9): 265-271.
|
| [7] |
WANG Dawei, REN Huahua, YANG Jiadan, FAN Hongxiu, LI Guijie.
Preparation and Stability of Microcapsules Containing Functional Lipids
[J]. FOOD SCIENCE, 2018, 39(6): 264-269.
|
| [8] |
LONG Men, ZHOU Hui, XIE Wen, LIAO Qi, WANG Ran.
Preparation, Characterization and Release Characteristics in Food Simulant Systems of Sodium Alginate Microcapsules Containing Phage JS25
[J]. FOOD SCIENCE, 2018, 39(12): 262-267.
|
| [9] |
SONG Lianbao, ZHAO Hui.
Screening of a Functional Bacterial Strain from Chinese Liquor Pit Mud by Microencapsulation Culture Method
[J]. FOOD SCIENCE, 2017, 38(6): 153-159.
|
| [10] |
QIN Tengfei, YUN Tingting, WANG Chunling, QI Wentao.
Growth and Metabolism of Microencapsulated Saccharomyces boulardii and Mechanisms of Its Increased Stress Tolerance
[J]. FOOD SCIENCE, 2017, 38(22): 137-142.
|
| [11] |
ZHU Hongmei, ZHANG Yanjun, XU Fei, TIAN Jianwen, CHU Zhong.
Comparative Analysis of Vanilla Essence Oil Microcapsules Prepared by Four Physical Methods
[J]. FOOD SCIENCE, 2017, 38(21): 106-111.
|
| [12] |
SONG Jiaojiao, BAO Qiuhua, WANG Yali, SHANG Yina, HUO Qiwen, ZHANG Xiaoning, CHEN Jing, LI Minghui, WANG Junguo.
Optimization of Preparation Process and Properties of Microcapsules Containing Lactobacillus helveticus MG9-2
[J]. FOOD SCIENCE, 2017, 38(14): 49-57.
|
| [13] |
LIAO Xia, YANG Xiaolan, LI Yao, WANG Liying, MING Jian.
Storage Stability and Antioxidant Activity of Quercetin Microcapsules
[J]. FOOD SCIENCE, 2017, 38(1): 60-66.
|
| [14] |
LIAO Xia, YANG Xiaolan, LI Yao, WANG Liying, MING Jian,*.
Response Surface Optimization of Preparation of Microencapsulated Quercetin Using Complex Coacervation and Its Physicochemical Properties
[J]. FOOD SCIENCE, 2016, 37(22): 20-27.
|
| [15] |
CHEN Yuying, CHEN Xiaodong, SHI Mengxuan, LU Meiling, ZHAO Luhai, LI Yuan.
Preparation and Application of TEMPO-Oxidized Konjac Glucomannan Micropsheres in Delivery of Food Bioactives
[J]. FOOD SCIENCE, 2016, 37(2): 1-6.
|
