E-LIB Suche - Ergebnisse für: Tang, Chuan-He

1

Facile fabrication of chitosan colloidal films with pH-tuna..:

Wang, Xiao-Yan ; Wang, Jun ; Zhao, Chongxiang...
Food Hydrocolloids. 137 (2023) - p. 108429 , 2023

Link: https://doi.org/10.1016/..

2

Solid Lipid Nanoparticles (SLNs) and Nanostructured Lipid C..:

Tang, Chuan-He ; Chen, Huan-Le ; Dong, Jin-Ru
Applied Sciences. 13 (2023) 3 - p. 1726 , 2023

Link: https://doi.org/10.3390/..

3

Facilitated formation of soy protein nanoemulsions by inhib..:

Han, Wen ; Liu, Tong-Xun ; Tang, Chuan-He
Food Hydrocolloids. 137 (2023) - p. 108376 , 2023

Link: https://doi.org/10.1016/..

4

Maximizing cholesterol-lowering benefits of soy protein iso..:

Zhu, Wen-Wen ; Zhang, Yin ; Tang, Chuan-He
Food Hydrocolloids. 135 (2023) - p. 108131 , 2023

Link: https://doi.org/10.1016/..

5

Transforming monomeric globulins into pickering particles t..:

Han, Wen ; Liu, Tong-Xun ; Tang, Chuan-He
Food Hydrocolloids. 141 (2023) - p. 108687 , 2023

Link: https://doi.org/10.1016/..

6

Heteroprotein complex between soy protein isolate and lysoz..:

Zheng, Jiabao ; Tang, Chuan-he ; Wu, Jihong...
Food Chemistry. 411 (2023) - p. 135509 , 2023

Link: https://doi.org/10.1016/..

7

Fabrication of chitosan colloidal gels via pH-mediated self..:

Wang, Xiao-Yan ; Wang, Jun ; Rousseau, Dérick.
Food Hydrocolloids. 135 (2023) - p. 108126 , 2023

Link: https://doi.org/10.1016/..

8

Use of oligomeric globulins to efficiently fabricate nanoem..:

Han, Wen ; Liu, Tong-Xun ; Tang, Chuan-He
Food Hydrocolloids. 141 (2023) - p. 108695 , 2023

Link: https://doi.org/10.1016/..

9

Dynamic equilibrium of β-conglycinin/lysozyme heteroprotein..:

Zheng, Jiabao ; Gao, Qing ; Ge, Ge...
Food Hydrocolloids. 124 (2022) - p. 107339 , 2022

Link: https://doi.org/10.1016/..

10

An eco-friendly zein nanoparticle as robust cosmetic ingred..:

Zhu, Jing-Jing ; Huang, Xiao-Nan ; Yang, Tao...
Industrial Crops and Products. 177 (2022) - p. 114521 , 2022

Link: https://doi.org/10.1016/..

11

Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized ..:

Huang, Zhi-Xuan ; Lin, Wei-Feng ; Zhang, Yin.
Food Biophysics. 17 (2022) 3 - p. 335-343 , 2022

Link: https://doi.org/10.1007/..

12

Mild preheating improves cholesterol-lowering benefits of s..:

Zhu, Wen-Wen ; Tang, Chuan-He
Food Hydrocolloids. 124 (2022) - p. 107282 , 2022

Link: https://doi.org/10.1016/..

13

New insights into the NaCl impact on emulsifying properties..:

Zhang, Lili ; Lin, Wei-Feng ; Zhang, Yin.
Food Hydrocolloids. 124 (2022) - p. 107342 , 2022

Link: https://doi.org/10.1016/..

14

Sodium chloride-programmed phase transition of β-conglycini..:

Zheng, Jiabao ; Gao, Qing ; Ge, Ge...
Food Hydrocolloids. 124 (2022) - p. 107247 , 2022

Link: https://doi.org/10.1016/..

15

Freeze-thaw-stable high internal phase emulsions stabilized..:

Huang, Zhi-Xuan ; Lin, Wei-Feng ; Zhang, Yin.
Food Research International. 156 (2022) - p. 111309 , 2022

Link: https://doi.org/10.1016/..