Suchergebnisse - "Yan, Xiangxing"

PubPharm (12)

1

Effect of emulsification methods on the physicochemical properties of emulsion stabilized by calcium carbonate and sodium alginate

enthalten in: Frontiers in nutrition | 2022

von Yang, X. | Sui, H. | Liang, H. | +3

2

Encapsulation of tangeretin in PVA/PAA crosslinking electrospun fibers by emulsion-electrospinning : Morphology characterization, slow-release, and antioxidant activity assessment

enthalten in: Food chemistry | 2021

von Zhan, F. | Yan, X. | Li, J. | +2

3

Facile in situ synthesis of silver nanoparticles on tannic acid/zein electrospun membranes and their antibacterial, catalytic and antioxidant activities

enthalten in: Food chemistry | 2020

von Zhan, F. | Yan, X. | Sheng, F. | +1

4

Enhancement of antioxidant and antibacterial properties for tannin acid/chitosan/tripolyphosphate nanoparticles filled electrospinning films : Surface modification of sliver nanoparticles

enthalten in: International journal of biological macromolecules | 2017

von Zhan, F. | Sheng, F. | Yan, X. | +4

5

Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

enthalten in: Food hydrocolloids | 2016

von Hu, Y. | Liang, H. | Xu, W. | +7

6

Designing self-nanoemulsifying delivery systems to enhance bioaccessibility of hydrophobic bioactives (nobiletin): Influence of hydroxypropyl methylcellulose and thermal processing

enthalten in: Food hydrocolloids | 2015

von Chen, H. | An, Y. | Yan, X. | +3

7

Surface roughness and hydrophilicity enhancement of polyolefin‐based membranes by three kinds of plasma methods

enthalten in: Surface and interface analysis | 2015

von Yan, X. | Yang, L. | An, Y. | +3

8

Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

enthalten in: European food research & technology | 2014

von An, Y. | Yan, X. | Li, B. | +1

9

Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

enthalten in: Food hydrocolloids | 2014

von An, Y. | Cui, B. | Wang, Y. | +4

10

Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation

enthalten in: European food research & technology | 2014

von An, Y. | Yan, X. | Li, B. | +1