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  • Phytoglycogen to Enhance the Solubility and in-vitro Permeation of Resveratrol
    植物糖原改善白藜芦醇溶解度及体外渗透性能的研究

    Jingfan Chen,Yuan Yao

    Food biophysics. 2023 Mar 31:1-10. DOI:10.1007/s11483-023-09785-8
  • Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters
    聚甘油脂肪酸酯稳定纳米乳液中乳化剂结构及浓度对姜黄素生物可及性和脂解动力学的影响

    Shangwei Zhang,Xiaofei Xu,Jiguo Yang et al.

    Food biophysics. 2022;17(4):575-585. DOI:10.1007/s11483-021-09681-z
  • Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity

    Vlad Dinu,Richard B Gillis,Thomas MacCalman et al.

    Food biophysics. 2019;14(3):278-286. DOI:10.1007/s11483-019-09574-2
  • Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems
    山梨醇和蔗糖在冷冻干燥凝胶系统中与结香胶的相互作用

    Mattia Cassanelli,Ian Norton,Tom Mills

    Food biophysics. 2018;13(3):304-315. DOI:10.1007/s11483-018-9536-5
  • Fluid Gels: a New Feedstock for High Viscosity Jetting
    流体凝胶：高粘度墨水直写成型的新材料来源

    Sonia Holland,Chris Tuck,Tim Foster

    Food biophysics. 2018;13(2):175-185. DOI:10.1007/s11483-018-9523-x
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