[1] |
WANG Zijun, LIU Huihui, MA Zhigang, SHAO Dongliang, JIANG Shaotong, ZHENG Zhi.
Enhanced Antioxidant Activity and Sustained-Release Property of Curcumin Encapsulated in Glycated Soy β-Conglycinin Nanoparticles
[J]. FOOD SCIENCE, 2023, 44(8): 23-29.
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[2] |
KANG Mengxue, SUN Yufan, SONG Hanyu, ZHONG Mingming, WANG Shuai, QI Baokun.
Physical Characteristics and Stability of pH-Shifted Soybean Oil Body-Curcumin Composite Emulsion
[J]. FOOD SCIENCE, 2023, 44(4): 1-8.
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[3] |
HUANG Juan, YANG Yu, YU Haiyan, CHEN Chen, TIAN Huaixiang.
Research Progress on the Inclusion Mechanism of Cyclodextrin-Based Supramolecular Self-Assemblies
[J]. FOOD SCIENCE, 2023, 44(3): 258-268.
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[4] |
ZHAO Wenying, ZHENG Wendi, SONG Xiaoxu, WANG Yao, LIU Bei, CHEN Lei, ZHU Qingshu.
Preparation and Membrane Permeability of Curcumin Nanoparticles by Subcritical Water Technology
[J]. FOOD SCIENCE, 2023, 44(24): 75-80.
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[5] |
QIAO Meiling, REN Yuting, ZHANG Guilian, YANG Yuzhen, LIU Mengyu, SUN Ziyu, CHEN Zhongjun, Mandlaa.
Bacterial Community Succession and Self-assembly Mechanism during the Fermentation Process of Traditional Light-flavor Baijiu
[J]. FOOD SCIENCE, 2023, 44(22): 139-148.
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[6] |
LAN Caijuan, CHEN Jieyi, HE Yuwei, MA Chunyang, HUANG Rui, Nima AZARAKHSH, Tanushree GUPTA, WU Xiyang.
Synergistic Photodynamic Effect of Chitosan and Curcumin on the Inactivation of Foodborne Pathogens on Cherry Tomatoes
[J]. FOOD SCIENCE, 2023, 44(21): 258-273.
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[7] |
RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin.
Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting
[J]. FOOD SCIENCE, 2023, 44(20): 20-27.
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[8] |
GUO Jinbiao, QU Yinghui, LI Xinyu, ZHANG Lei, HE Xihong, ZHANG Liming, HAO Limin.
Formation and Digestion Characteristics of Self-Assembled Complex of Starch and Pomegranate Peel Polyphenols
[J]. FOOD SCIENCE, 2023, 44(18): 9-17.
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[9] |
XU Dingyu, JIAO Siyu, YAO Xianchao, LIU Xin, CHEN Lifen, LIN Rihui.
Preparation and Evaluation of Hydrophobic Chitosan Aerogel for Loading and Sustained Release of Curcumin
[J]. FOOD SCIENCE, 2023, 44(18): 18-25.
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[10] |
YANG Dan, YUAN Ying, YAO Xiaolin, QIN Dan, LIU Dechun.
Preparation and in Vitro Cell Uptake of Curcumin Nanoparticles
[J]. FOOD SCIENCE, 2023, 44(16): 42-49.
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[11] |
WU Tong, FENG Jin, HUANG Wuyang, WANG Jing, LI Ying, CHEN Xiao’e.
Fabrication of Pickering Emulsions Stabilized by Burdock Rhamnogalacturonan I (RG-1)-Type Pectin/Zein Composite Particles and Their Utilization for the Delivery of Curcumin
[J]. FOOD SCIENCE, 2023, 44(14): 37-46.
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[12] |
XIE Liqing, XU Banmeng, LIANG Xinhong, LI Bo, YANG Wei.
Fabrication and Characterization of High Internal Phase Pickering Emulsions Stabilized with Quaternary Complexes of Lactoferrin, Epigallocatechin-3-Gallate, High Methoxylated Pectin and β-Cyclodextrin
[J]. FOOD SCIENCE, 2023, 44(14): 54-62.
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[13] |
XU Banmeng, LIANG Xinhong, LI Bo, YANG Wei.
Fabrication of High Internal Phase Pickering Emulsions Stabilized with Ternary Aggregates of Lactoferrin, Epigallocatechin-3-gallate and Low Methoxylated Pectin
[J]. FOOD SCIENCE, 2023, 44(10): 82-89.
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[14] |
XIA Chen, LIU Jianhua, CUI Xinyu, LIU Yao, JIN Meng, SHEN Jianfu.
Recent Progress in Physiological Functions and Solubilization Methods of Phloretin
[J]. FOOD SCIENCE, 2022, 43(9): 383-390.
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[15] |
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru.
Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
[J]. FOOD SCIENCE, 2022, 43(7): 67-73.
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