Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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11 |
Material Type: Artigo
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Co-loading curcumin and quercetin in freeze-dried mushroom microparticles to inhibit lipid oxidation in beef pattiesChoi, Inseob ; Li, Nan ; Zhong, QixinFood chemistry, 2022-04, Vol.374, p.131625-131625, Article 131625 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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12 |
Material Type: Artigo
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Eugenol improves physical and chemical stabilities of nanoemulsions loaded with β-caroteneGuan, Yongguang ; Wu, Jine ; Zhong, QixinFood chemistry, 2016-03, Vol.194, p.787-796 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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13 |
Material Type: Artigo
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Self-assembled curcumin-soluble soybean polysaccharide nanoparticles: Physicochemical properties and in vitro anti-proliferation activity against cancer cellsPan, Kang ; Chen, Huaiqiong ; Baek, Seung Joon ; Zhong, QixinFood chemistry, 2018-04, Vol.246, p.82-89 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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14 |
Material Type: Artigo
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Co-delivery of curcumin and quercetin in shellac nanocapsules for the synergistic antioxidant properties and cytotoxicity against colon cancer cellsJain, Surangna ; Lenaghan, Scott ; Dia, Vermont ; Zhong, QixinFood chemistry, 2023-12, Vol.428, p.136744-136744, Article 136744 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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15 |
Material Type: Artigo
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Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0Wu, Jine ; Guan, Yongguang ; Zhong, QixinFood chemistry, 2015-04, Vol.172, p.121-128 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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16 |
Material Type: Artigo
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Nanoemulsions of thymol and eugenol co-emulsified by lauric arginate and lecithinMa, Qiumin ; Davidson, P. Michael ; Zhong, QixinFood chemistry, 2016-09, Vol.206, p.167-173 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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17 |
Material Type: Artigo
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Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milkGuan, Yongguang ; Zhong, QixinFood chemistry, 2017-12, Vol.237, p.532-537 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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18 |
Material Type: Artigo
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Production of corn zein microparticles with loaded lysozyme directly extracted from hen egg white using spray drying: Extraction studiesJin, Minfeng ; Davidson, P. Michael ; Zivanovic, Svetlana ; Zhong, QixinFood chemistry, 2009-07, Vol.115 (2), p.509-514 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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19 |
Material Type: Artigo
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Utilization of tofu processing wastewater as a source of the bioactive peptide lunasinNieto-Veloza, Andrea ; Zhong, Qixin ; Kim, Won-Seok ; D'Souza, Doris ; Krishnan, Hari B. ; Dia, Vermont P.Food chemistry, 2021-11, Vol.362, p.130220, Article 130220 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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20 |
Material Type: Artigo
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Nickel–boron alloy catalysts reduce the formation of Trans fatty acids in hydrogenated soybean oilLi, Tonglin ; Zhang, Weinong ; Lee, Roy Zhenhu ; Zhong, QixinFood chemistry, 2009-05, Vol.114 (2), p.447-452 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |