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PubPharm (14)
1
Unveiling the applications of membrane proteins from oil bodies : leading the way in artificial oil body technology and other biotechnological advancements
enthalten in:
Critical reviews in food science and nutrition
| 2024
von
Liao, Y.
|
Wang, Z.
|
Pei, Y.
| +4
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2
Effect of sodium alginate block type on the physicochemical properties and curcumin release behavior of quaternized chitosan-oxidized sodium alginate Schiff base hydrogels
enthalten in:
Food chemistry
| 2024
von
Wang, Q.
|
Yan, S.
|
Ning, Y.
| +4
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3
Comparison of pH-induced protein-polyphenol self-assembly methods : Binding mechanism, structure, and functional characteristics
enthalten in:
Food chemistry
| 2024
von
Yan, S.
|
Yan, X.
|
Li, Y.
| +1
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4
Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel : Mechanism analysis, physicochemical properties, and digestive characteristics
enthalten in:
Food chemistry
| 2024
von
Yan, S.
|
Wang, Q.
|
Li, Y.
| +1
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5
Oxidized dextran improves the stability and effectively controls the release of curcumin loaded in soybean protein nanocomplexes
enthalten in:
Food chemistry
| 2024
von
Yan, S.
|
Wang, Q.
|
Zhang, S.
| +4
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6
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
enthalten in:
Critical reviews in food science and nutrition
| 2023
von
Yan, S.
|
Regenstein, J.
|
Qi, B.
| +1
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7
Ultrasound-assisted preparation of protein-polyphenol conjugates and their structural and functional characteristics
enthalten in:
Ultrasonics sonochemistry
| 2023
von
Yan, S.
|
Wang, Q.
|
Yu, J.
| +2
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8
Soy protein interactions with polyphenols : Structural and functional changes in natural and cationized forms
enthalten in:
Food chemistry: X
| 2023
von
Yan, S.
|
Wang, Q.
|
Yu, J.
| +2
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9
Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker
enthalten in:
Food chemistry
| 2023
von
Yan, S.
|
Wu, S.
|
Zhang, J.
| +5
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10
Structure, rheology, and functionality of emulsion-filled gels : Effect of various oil body concentrations and interfacial compositions
enthalten in:
Food chemistry: X
| 2022
von
Liao, Y.
|
Sun, Y.
|
Wang, Z.
| +5
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Food chemistry
2
Critical reviews in food science and nutrition
2
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Food research international (Ottawa, Ont.)
1
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Thema
14
Journal Article
7
Soybean Proteins
3
Antioxidants
3
Curcumin
3
Dextrans
3
Emulsions
3
Gallic acid
3
Hydrogels
3
IT942ZTH98
3
Polyphenols
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632XD903SP
2
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Conjugate
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Delayed-Action Preparations
2
Gallic Acid
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Hydrogel
2
Oil bodies
2
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2
Soy protein isolate
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Erscheinungszeitraum
5
2024
4
2023
5
2022
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14
Englisch
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