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中文期刊(557348)
外文期刊(2)
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期刊名称

advances in colloid and interface science(1)
trends in food science & technology(1)

关键词

corn fiber gum; structural features; biological activity; emulsifying property(1)
food emulsion; emulsifier; interfacial layer; emulsion stability; multiple scales(1)

作者

Cai, Zhixiang AND Wei, Yue AND Zhang, Hongbin AND Rao, Pingfan AND Wang, Qiang(0)

机构

zhejiang gongshang univ, food nutr sci ctr, sch food sci & biotechnol, hangzhou 310018, peoples r china(2)
chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, pob 5109, beijing 100193, peoples r china(1)
chinese acad agr sci, inst food sci & technol, minist agr & rural affairs, key lab agroprod proc, pob 5109, beijing 100193, peoples r china(1)
shanghai jiao tong univ, adv rheol inst, frontiers sci ctr transformat mol, sch chem & chem engn,dept polymer sci & engn,shang, shanghai 200240, peoples r china(1)
shanghai jiao tong univ, dept polymer sci & engn, sch chem & chem engn, frontiers sci ctr transformat mol,shanghai key la, shanghai 200240, peoples r china(1)
shanghai jiao tong univ, xinhua hosp, shanghai key lab pediat gastroenterol & nutr, shanghai inst pediat res,sch med, shanghai 200092, peoples r china(1)

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年份

2023(1)
2021(1)

科研产出

条件:

资源类型: 外文期刊

作者:Cai, Zhixiang(精确检索)

作者:Wei, Yue(精确检索)

作者:Zhang, Hongbin(精确检索)

作者:Rao, Pingfan(精确检索)

作者:Wang, Qiang(精确检索)

排序方式：

1Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

作者： Cai, Zhixiang; Wei, Yue; Zhang, Hongbin; Shi, Aimin; Wang, Qiang; Zhong, Jian; Rao, Pingfan; SCI

机构： Shanghai Jiao Tong Univ, Adv Rheol Inst, Frontiers Sci Ctr Transformat Mol, Sch Chem & Chem Engn,Dept Polymer Sci & Engn,Shang, Shanghai 200240, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, POB 5109, Beijing 100193, Peoples R China; Shanghai Jiao Tong Univ, Xinhua Hosp, Shanghai Key Lab Pediat Gastroenterol & Nutr, Shanghai Inst Pediat Res,Sch Med, Shanghai 200092, Peoples R China; Zhejiang Gongshang Univ, Food Nutr Sci Ctr, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China;

来源：ADVANCES IN COLLOID AND INTERFACE SCIENCE

关键词： food emulsion; emulsifier; interfacial layer; emulsion stability; multiple scales

年份：2023

2Holistic review of corn fiber gum: Structure, properties, and potential applications

作者： Cai, Zhixiang; Wei, Yue; Zhang, Hongbin; Rao, Pingfan; Wang, Qiang; SCI

机构： Shanghai Jiao Tong Univ, Dept Polymer Sci & Engn, Sch Chem & Chem Engn, Frontiers Sci Ctr Transformat Mol,Shanghai Key La, Shanghai 200240, Peoples R China; Zhejiang Gongshang Univ, Food Nutr Sci Ctr, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr & Rural Affairs, Key Lab Agroprod Proc, POB 5109, Beijing 100193, Peoples R China;

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Corn fiber gum; Structural features; Biological activity; Emulsifying property

年份：2021