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  • × FOOD CHEMISTR
  • × Univ Massachusetts
 全选  【符合条件的数据共：6条】

1 Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein [期刊论文]

来源：FOOD CHEMISTRY , 213卷 , 2016

作者:Xu, Xingfeng;Zhong, Junzhen;Chen, Jun;等

关键词:Rice glutelin;Whey protein isolate;...

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2 Delivery of dietary triglycerides to Caenorhabditis elegans using lipid nanoparticles: Nanoemulsion-based delivery systems [期刊论文]

来源：FOOD CHEMISTRY , 202卷 , 2016

作者:Colmenares, Daniel;Sun, Quancai;Shen, Peiyi;等

关键词:Caenorhabditis elegans;C. elegans;...

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3 Nutraceutical delivery systems: Resveratrol encapsulation in grape seed oil nanoemulsions formed by spontaneous emulsification [期刊论文]

来源：FOOD CHEMISTRY , 167卷 , 2015

作者:Davidov-Pardo, Gabriel, McClements, David Julian

关键词:Resveratrol;Grape skin extract;...

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4 Influence of particle size on lipid digestion and beta-carotene bioaccessibility in emulsions and nanoemulsions [期刊论文]

来源：FOOD CHEMISTRY , 141卷 , 2013

作者:Salvia-Trujillo, L.;Qian, C.;Martin-Belloso, O.;等

关键词:beta-Carotene;Nanoemulsions;...

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5 Vitamin E bioaccessibility: Influence of carrier oil type on digestion and release of emulsified alpha-tocopherol acetate [期刊论文]

来源：FOOD CHEMISTRY , 141卷 , 2013

作者:Yang, Ying, McClements, David Julian

关键词:Vitamin E acetate;Vitamin E;...

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6 Modulating beta-carotene bioaccessibility by controlling oil composition and concentration in edible nanoemulsions [期刊论文]

来源：FOOD CHEMISTRY , 139卷 42739 , 2013

作者:Salvia-Trujillo, L.;Qian, C.;Martin-Belloso, O.;等

关键词:beta-Carotene;Nanoemulsions;...

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