[1] |
REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Progress in Food Delivery Systems Used for Curcumin Encapsulation
[J]. FOOD SCIENCE, 2021, 42(9): 264-274.
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[2] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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[3] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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[4] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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[5] |
LI Chaoyang, DOU Zhongyou, ZHANG Liping, DIAO Jingjing, JIANG Lianzhou, MA Ping.
Effect of Carrier Oil on Physicochemical Stability and Bioavailability of Quercetin Nanoemulsion
[J]. FOOD SCIENCE, 2021, 42(12): 85-90.
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[6] |
CHEN Chong, ZHAO Mouming, SUN Weizheng.
Antioxidant Activity and Electron-Donating Capacity of Tyr-Containing Dipeptides in Liposomal Systems
[J]. FOOD SCIENCE, 2021, 42(11): 1-7.
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[7] |
YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo.
A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(9): 269-275.
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[8] |
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.
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[9] |
CHEN Yulu, SUN Wanqiu, GAO Yanxiang, MAO Like, YUAN Fang.
Recent Progress in Food Delivery Systems for Improving Bioavailability of Phenolic Compounds
[J]. FOOD SCIENCE, 2020, 41(5): 323-330.
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[10] |
CHEN Bi, HUANG Yonghua, ZHANG Jianping, ZHU Yulin, LI Chun, CHU Yajie, YANG Shihua, LI Qing, LI Ziyu, HUANG Aixiang, LI Yongqiang.
Effects of in Vitro Gastrointestinal Digestion and Colonic Fermentation on Bioavailability and Antioxidant Activity of Phenolic Compounds in Changhei Hulless Barley
[J]. FOOD SCIENCE, 2020, 41(21): 28-35.
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[11] |
YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan.
Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 351-358.
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[12] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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[13] |
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.
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[14] |
LI Zhihua, WANG Tian.
Progress in Understanding the Bioavailability, Physiological Functions and Mechanisms of Action of Capsanthin
[J]. FOOD SCIENCE, 2020, 41(11): 259-266.
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[15] |
YAN Xiaojia, LIANG Xiuping, LI Siqi, LIU Chang, LIU Fuguo.
Advances in the Properties, Stability and Delivery Systems of (-)-Epigallocatechin-3-gallate: A Review
[J]. FOOD SCIENCE, 2020, 41(1): 258-266.
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