科研产出
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21Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability
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来源：FOODS
关键词： Zn2+ replacement rate; chlorophyll structure; color; antioxidant activity; high hydrostatic pressure online fluorescence; thermal stability
年份：2022
22Effects of potato flour on dough properties and quality of potato-wheat-yogurt pie bread
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来源：NUTRITION & FOOD SCIENCE
关键词： Quality; Dough properties; Nutritional effect; Potato flour; Potato-based yogurt pie
年份：2020
23Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread
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来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Dietary fibre; glycaemic index; polyphenol; protein; wheat steamed bread
年份：2024
24Future trends in the field of Pickering emulsions: Stabilizers, spray-dried microencapsulation and rehydration for food applications
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机构：
来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY
关键词： Pickering emulsion; Food -grade; Spray -drying; Microcapsules; Rehydration; Stabilizers
年份：2024
25Materials and structure of polysaccharide-based delivery carriers for oral insulin: A review
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来源：CARBOHYDRATE POLYMERS
关键词： Oral insulin; Diabetes mellitus; Physiological barrier; Polysaccharide; Relative bioavailability
年份：2024
26Effects of different pH, temperature, and pressurisation time on the stability of chlorophylls treated with Zn2+ and high hydrostatic pressure
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Aggregation; antioxidant activity; chlorophyll fluorescence; thermal stability; Zn2+ replacement ratio
年份：2023
27Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise
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机构：
来源：FOOD CHEMISTRY
关键词： Cellulose nanofibers; Fat replacer; Texture; Rheological properties
年份：2024
28Spray-drying and rehydration on 8-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Pickering emulsion; beta-Carotene; Interfacial layer; Spray-drying; Rehydration; Functional foods
年份：2024
29Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenization
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机构：
来源：FOOD CHEMISTRY
关键词： Cellulose nanofibers; Morphology; Structure; Thermal stability; Rheological behavior
年份：2023
30Extraction, purification, chemical characterization and antioxidant properties in vitro of polyphenols from the brown macroalga Ascophyllum nodosum
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机构：
来源：ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
关键词： Brown macroalgae; Polyphenols; Ultrasound -assisted enzyme extraction; Antioxidant activity; Molecular weight
年份：2023
