科研产出
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1Study on the fabrication and in vitro digestion behavior of curcumin-loaded emulsions stabilized by succinylated whey protein hydrolysates
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来源：FOOD CHEMISTRY
关键词： Hydrolysis; Succinylation; Emulsion; In vitro digestion; Bioaccessibility
年份：2019
2Chitosan hydrochloride/carboxymethyl starch complex nanogels as novel Pickering stabilizers: Physical stability and rheological properties
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机构：
来源：FOOD HYDROCOLLOIDS
关键词： Chitosan hydrochloride/carboxymethyl starch; complex nanogels; Pickering emulsions; Stability; Microstructure; Rheological property
年份：2019
3Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch
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机构：
来源：FOOD CHEMISTRY
关键词： Corn starch; Pectin; Rheological property; Digestibility property
年份：2019
4Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch
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机构：
来源：FOOD CHEMISTRY
关键词： Octenyl succinic anhydride; Heat-moisture treatment; Sweet potato starch
年份：2018
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