位置：成果数据库 > 期刊 > 期刊详情页
Soy Protein Nanoparticle Aggregates as Pickering Stabilizers for Oil-in-Water Emulsions
  • ISSN号：0021-8561
  • 期刊名称：Journal of Agricultural and Food Chemistry
  • 时间：2013.9.18
  • 页码：8888-8898
  • 相关项目：豆类蛋白自组装纤维纳米结构凝胶构建小肠靶向缓释输送载体研究
作者： Liu, F.|Tang, C.H.|
同期刊论文项目
豆类蛋白自组装纤维纳米结构凝胶构建小肠靶向缓释输送载体研究
期刊论文 32 会议论文 1
同项目期刊论文
滇重楼种子层积后脱落酸和赤霉素相关基因表达水平的研究
Influence of glycation on microencapsulating properties of soy protein isolate-lactose blends
Gel-likepea protein-stabilized emulsions at pH 3.0 as a potential GI-targeted andsustained-release d
Emulsifying and Interfacial Properties of Vicilins: Role of Conformational Flexibility at Quaternary
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence
Transglutaminase-set soy globulin-stabilized emulsion gels: Influence of soy beta-conglycinin/glycin
Nanocomplexationof soy protein isolate with curcumin: Influence of ultrasonic treatment
Nanocomplexation of curcumin and soy protein isolate: Influence oncurcumin stability and/or bioacces
Pea protein exhibits a novelPickering stabilization for oil-in-water emulsions at pH 3.0
Dynamic adsorption andsurface dilatational properties of BSA at oil-water interface: Role ofconform
Soyglycinin as food-grade Pickering stabilizers: Part. I. Structuralcharacteristics, emulsifying pro
植物球蛋白/姜黄素纳米复合物的制备及其对O/W型Pickering乳液物理和氧化稳定性影响
Emulsifyingproperties of soy proteins: A critical review with emphasis on the role ofconformational
Soyglycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsificationand interfac
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
Heat-induced fibril assembly of vicilin at pH 2.0: Reaction kinetics, influence of ionic strength an
Microencapsulating properties of soy protein isolate and storage stability of the correspondingly sp
Emulsifying Properties of Soy Protein Nanoparticles: Influence of the Protein Concentration and/or E
Microencapsulation properties of protein isolates from three selected Phaseolus legumes in compariso
Spray-Drying Microencapsulation of beta-Carotene by Soy Protein Isolate and/or OSA-Modified Starch
Emulsifying properties of vicilins: Dependence on the protein type and concentration
A novel process to efficiently form transglutaminase-set soy protein isolate-stabilized emulsion gel
Microencapsulation properties of soy protein isolate: Influence of preheating and/or blending with l
Phytosterol Colloidal Particles as Pickering Stabilizers for Emulsions
Role of Conformational Flexibility in the Emulsifying Properties of Bovine Serum Albumin
热诱导菜豆属7S球蛋白纤维聚集研究
Soy glycinin as food-grade Pickeringstabilizers: Part. III. Fabrication of gel-like emulsions and t
不同比例球蛋白组成对大豆蛋白溶液乳化性与界面特性的影响
植物球蛋白/姜黄素纳米复合物的制备及其对O/W型Pickering乳液氧化稳定性影响
大豆伴球蛋白自组装纤维的乳化性质