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1.
Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality.
Food Res Int
; 156: 111294, 2022 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35651100
2.
Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.
Food Chem
; 357: 129726, 2021 Mar 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-33866240
3.
Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties.
Food Chem
; 340: 127893, 2021 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32889202
4.
Preparation, characterization, and encapsulation capability of the hydrogel cross-linked by esterified tapioca starch.
Int J Biol Macromol
; 155: 1-5, 2020 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32194113
5.
Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of ß-carotene: Protection effect and in vitro digestion study.
Food Chem
; 315: 126288, 2020 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-32032833
6.
Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.
Food Chem
; 264: 58-63, 2018 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-29853405
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