[1] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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[2] |
XING Yunyi, HUANG Huihua.
Preparation of Pineapple Pulp Cellulose Hydrogel and Its Adsorption and Release Characteristics toward Probiotics
[J]. FOOD SCIENCE, 2021, 42(1): 8-14.
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[3] |
SUN Yali, ZHOU Wenmei, HUANG Yongguang, WANG Xiaoping, ZHOU Min.
Microencapsulation and Quality Analysis of Tartary Buckwheat Flavonoids Using Polymerized Whey Protein as Wall Material
[J]. FOOD SCIENCE, 2020, 41(12): 259-266.
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[4] |
JIA Xiaoyun, ZHANG Shunliang, LIU Wenying, LI Yingnan, ZHAO Yan, YANG Kai, WANG Le, LI Xiang, WANG Shouwei, CHENG Xiaoyu.
Effect of Incorporation of Spearmint Extract Microencapsulated with β-Cyclodextrin on Properties of Polypropylene Packaging Films and Emulsion Sausage Shelf Life
[J]. FOOD SCIENCE, 2018, 39(11): 241-246.
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[5] |
CHEN Wenbin, YAN Wenjing, XU Xinglian, ZHANG Jianhao.
Preparation, Characterization and in Vitro Sustained Antioxidant Activity of α-Tocopherol-Loaded Chitosan Nanoparticles
[J]. FOOD SCIENCE, 2017, 38(22): 216-223.
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[6] |
SHAO Xinru, SUN Haitao, JIANG Ruiping, XU Jing, YU Miao, ZHU Junyi.
Preparation of Anthocyanins Microspheres from Acanthopanax sessiliflorus (Rupr. Et Maxim.) Seem Fruits and Evaluation of Their Sustained Release Performance
[J]. FOOD SCIENCE, 2015, 36(22): 40-45.
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[7] |
XU Jing, LIU Huan, XIA Guang-hui, ZHANG Tian-ju.
Optimized Microencapsulation in β-Cyclodextrin and Sustained-Release Properties of Citral
[J]. FOOD SCIENCE, 2014, 35(14): 82-86.
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[8] |
YUAN Bo, XU Pei-yuan, WANG Pei-pei, ZHANG Hua, CAO Cheng-liang, JIANG Ji-hong*.
Preparation and Release Properties of Amino-Chitosan for Use in Sustained Release of Anthocyanin
[J]. FOOD SCIENCE, 2014, 35(10): 62-67.
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[9] |
YUAN Ling-fang,AO Ming-zhang,JIN Wen-wen,SONG Wei,YUAN Xin-xia,YU Long-jiang*.
Application of Vanillin in Sustained Aroma Release from Essential Oil from Osmanthus fragrans
[J]. FOOD SCIENCE, 2013, 34(19): 73-75.
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[10] |
Zhen LI zhong-Ni WANG Wu ZHOU Feng LIU.
Ordered Assemblies of Water-Soluble Chitosan as Carriers for Vitamin C
[J]. FOOD SCIENCE, 2012, 33(17): 30-34.
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[11] |
ZHU Li,HAN De-quan,SUN Qing-shen,WU Tong,LI Hao-zhe.
Microcapsulation of Cytoderm Peptidoglycan Derived from Lactobacillus plantarum
[J]. FOOD SCIENCE, 2011, 32(17): 27-31.
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[12] |
YIN Ting-ting,YANG Shui-bing,LIU Cheng-mei,LIU Wei,LIU Wei-lin,TONG Gui-hong,ZHANG Yu,ZHENG Hui-juan.
Preparation and Stability of Medium-chain Fatty Acid-VC Complex Liposome
[J]. FOOD SCIENCE, 2011, 32(12): 106-110.
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[13] |
YANG Jun1,ZHAO Sheng1,CHEN Ke-bing1,ZHU Li-yun2,*,JIANG Jia-xin2.
Comparative Study of Different Methods for Determination of Entrapment Efficiency of Mint Flavour Microcapsules
[J]. FOOD SCIENCE, 2010, 31(6): 239-242.
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[14] |
CHEN Zhi-qiang1,2,LIU Yang1.
Macroporous Resin Separation and HPLC Method for Determination of Entrapment Efficiency of Sesamin Liposome
[J]. FOOD SCIENCE, 2009, 30(2 ): 232-234.
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