[1] |
ZHAO Jingsong, WANG Yusheng, LI Tianhao, ZHAO Wenqing, CHEN Haihua.
Construction and Properties of Polyglycerol Monolaurate-Oleic Acid Microemulsion System
[J]. FOOD SCIENCE, 2021, 42(8): 81-89.
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[2] |
LIU Jingnan, XU Yeye, WANG Yihe, SUN Hongrui, WANG Xibo, JIANG Lianzhou.
Effect of High Pressure Homogenization on Rheological Properties and Oxidation Stability of Soy Protein Isolate-Stabilized Emulsion
[J]. FOOD SCIENCE, 2020, 41(1): 80-85.
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[3] |
YU Xinxin, ZHAO Duojia, ZHANG Po, SUN Guangmei, XU Xiaojuan, ZHANG Yinghua.
Preparation and Functional Properties of Food-Grade Flavonoid Microemulsion from Acanthopanax senticosus Leaves
[J]. FOOD SCIENCE, 2019, 40(19): 8-16.
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[4] |
WANG Baojuan, WANG Yu, SHI Danshu, XI Xuedong, YU Zhiguo.
Isolation, Identification and Antioxidant Activity of Stilbene Derivatives from Fermentation Broth of Photohabdus temperata SN259
[J]. FOOD SCIENCE, 2019, 40(17): 79-84.
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[5] |
SONG Xiaoqiu, WANG Liping, SUN Yue, LI Shuaitao, ZHANG Qian, YE Lin, YANG Xiaobo, WANG Yifei.
Phase Behavior, Microstructure Transformation and Free Radical Scavenging Activity of Lavender Essential Oil Microemulsion Systems
[J]. FOOD SCIENCE, 2019, 40(15): 78-83.
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[6] |
MA Jinju, MA Liyi, LI Kai, ZHANG Wenwen, ZHANG Yurong, YANG Maodong, CHEN Xiaoming, ZHANG Hong.
Preparation of Microemulsion with Policosanol Derived from Insect Wax and Its Application in Functional Beverage
[J]. FOOD SCIENCE, 2019, 40(12): 78-84.
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[7] |
CHEN Mengjie, WANG Daoyuan, LI Zhiyong, YANG Ying, WU Jinhong, ZHONG Yaoguang, WANG Zhengwu.
Preparation of Tea Polyphenols-Loaded Inverse Microemulsion Using Edible Oil as Continuous Phase
[J]. FOOD SCIENCE, 2018, 39(6): 39-44.
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[8] |
LIU Guoyan, XU Xin, LIU Li, ZHANG Jie, ZHUANG Linwu, JIN Qingzhe, WANG Xingguo, ZHANG Hui.
Antioxidant Activity and Interaction between Polyphenols Extracted from Tea Seed Oil and VE in Lard System
[J]. FOOD SCIENCE, 2018, 39(16): 1-6.
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[9] |
HE Zhenhong, ZHAO Haizhen, LU Zhaoxin.
Effect of Surfactin as Surfactant on Physical and Oxidation Stability of O/W DHA-Rich Algae Oil Emulsion
[J]. FOOD SCIENCE, 2017, 38(21): 146-151.
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[10] |
WANG Yifei, ZHENG Feng, CHEN Shuo, LIU Jiayuan.
Formulation and Antimicrobial Activity of Mentha spicata Oil-Organic Salt Microemulsion
[J]. FOOD SCIENCE, 2016, 37(23): 129-134.
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[11] |
ZHAO Dan1, SU Ning2, ZHENG Hongyan2, YANG Li2, HUO Tong1, WANG Changtao1,*.
Isolation and Quantification of Flavonoids in Blueberry Leaves by Microemulsion Liquid Chromatography
[J]. FOOD SCIENCE, 2015, 36(14): 91-95.
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[12] |
LIU Quan-de1,2, CHEN Shang-long1,2, ZHANG Jian-ping1,2, LI Tong-xiang1,2, LIU Hui1,2, LIU Yi1.
Determination of Five Metal Elements in Leisure Foods by Incomplete Digestion-Microemulsion Sampling-High Rolution-Continuum Source Graphite Furnace Atomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2014, 35(24): 277-281.
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[13] |
LIU Hui, CHEN Shang-long, TANG Shi-rong, LI Tong-xiang, LIU Quan-de, WU Yong-hua.
Determination of Iron in Three Leisure Foods by Incomplete Digestion-Microemulsion Sampling-Flame tomic Absorption Spectrometry
[J]. FOOD SCIENCE, 2014, 35(24): 286-289.
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[14] |
YAO Hui-fang, DONG Xue-yan, JING Hao*.
Characteristics of Bovine Serum Albumin-Anthocyanin Bioactive Nanoparticles
[J]. FOOD SCIENCE, 2014, 35(1): 1-6.
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[15] |
BIAN Feng-xia,ZHENG Xu-xu,YIN Zhong-yi,ZHANG Yu-jing.
Optimization of Alkaline Removal of Oil from Sichuan Pepper (Zanthoxylum bungeanum) Pericarp before Oil Pressing and Oxidative Stability of Sichuan Pepper Oil
[J]. FOOD SCIENCE, 2013, 34(16): 46-51.
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