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Pectin-Cellulose Nanofiber Composites: Biodegradable Materials for Modified Atmosphere Packaging

基于修饰气氛包装的果胶-纤维素纳米复合材料生物降解材料

Nosa B Idahagbon,Robert J Nicholas,Alexander Wei

Food hydrocolloids. 2025 May:162:110976. DOI:10.1016/j.foodhyd.2024.110976

Colloidal Nanoparticles of a β-Cyclodextrin/L-Tryptophan Inclusion Complex for Use as Pickering Emulsion Stabilizers

用作皮克林乳化稳定剂的β-环糊精/L-色氨酸包合物胶体纳米粒子

Junyi Wang,Amin Zarei,Leila Khazdooz et al.

Food hydrocolloids. 2025 Feb:159:110581. DOI:10.1016/j.foodhyd.2024.110581

Thermal Degradation of Thaumatin at Low pH and Its Prevention Using Alkyl Gallates

低pH值下甜菊蛋白的热降解及其用单宁酸酯预防的研究

Benjamin Pomon,Yu Zhao,Alex L Lai et al.

Food hydrocolloids. 2023 May:139:108544. DOI:10.1016/j.foodhyd.2023.108544

Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes

聚电解质三元复合物中乳铁蛋白的包封与稳定化研究

Tiantian Lin,Yufeng Zhou,Younas Dadmohammadi et al.

Food hydrocolloids. 2023 Dec:145:109064. DOI:10.1016/j.foodhyd.2023.109064

The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants

以细胞状豆粉替代小麦面粉对淀粉可及性、血糖反应和面包卷品质的影响：健康受试者的双盲随机对照试验

Balazs H Bajka,Ana M Pinto,Jennifer Ahn-Jarvis et al.

Food hydrocolloids. 2021 May:114:106565. DOI:10.1016/j.foodhyd.2020.106565

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