Suchergebnisse - "Yan, Jia-Nan"

PubPharm (9)

1

Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads

enthalten in: Food chemistry | 2024

von Yan, J. | Wang, Y. | Zhang, Z. | +2

2

Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels

enthalten in: Journal of food science | 2022

von Yan, J. | Cui, X. | Jiang, X. | +3

3

Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum

enthalten in: Journal of food science | 2022

von Du, Y. | Xue, S. | Yan, J. | +2

4

Gel properties and network structure of the hydrogel constructed by iota-carrageenan and Ala-Lys dipeptide

enthalten in: International journal of biological macromolecules | 2021

von Wang, Y. | Han, Y. | Yan, J. | +3

5

In silico-screened cationic dipeptides from scallop with synergistic gelation effect on ι-carrageenan

enthalten in: Food & function | 2021

von Xu, S. | Han, Y. | Yan, J. | +3

6

Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan

enthalten in: Journal of food science | 2021

von Yan, J. | Du, Y. | Jiang, X. | +3

7

Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan

enthalten in: Food chemistry | 2021

von Yan, J. | Wang, Y. | Jiang, X. | +4

8

Complex coacervation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan : Effect of NaCl and KCl

enthalten in: Food research international (Ottawa, Ont.) | 2020

von Yan, J. | Nie, B. | Jiang, X. | +3

9

Involvement of DNA in Gel Formation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates and Corresponding Hybrid Gel with κ-Carrageenan

enthalten in: Journal of agricultural and food chemistry | 2019

von Yan, J. | Han, J. | Jiang, X. | +4

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