科研产出
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51Exploring 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
52Extraction, 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
53Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis
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机构：
来源：FOOD CHEMISTRY
关键词： Cellulose nanocrystals; Ultrasound -assisted maleic acid hydrolysis; Zeta potential; Chemical structure; Thermal stability; Crystallinity
年份：2023
54The Sustainability of Sweet Potato Residues from Starch Processing By-Products: Preparation with Lacticaseibacillus rhamnosus and Pediococcus pentosaceus, Characterization, and Application
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机构：
来源：FOODS
关键词： sweet potato residues; fermentation; nutritional-functional composition; structure; in vitro saliva-gastrointestinal digestion; colonic fermentation
年份：2023
55Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations
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机构：
来源：CARBOHYDRATE POLYMERS
关键词： Chitosan; Pickering emulsion; Delivery; Stability; Bioavailability; Nanoparticle
年份：2023
56Pickering emulsion co-stabilised by cellulose nanocrystals and astragalin/tangeretin: effect of environmental factors
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Astragalin; cellulose nanocrystals; co-stabilised Pickering emulsion; environmental stress; tangeretin
年份：2023
57Effects of environmental stimuli on the physicochemical and rheological properties of chitosan-macroalgal polyphenol stabilized Pickering emulsion
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机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Pickering emulsion; Chitosan; Macroalgal polyphenols; Environmental stimuli; Emulsion stability
年份：2023
58Preparation 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
