Fabrication, characterization and gastrointestinal fate of curcumin-loaded emulsions stabilized by soy protein-based ternary composite nanoparticles
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Author:
Jingjing Xu, Fuyun Ji, Huihui Liu, Shuizhong Luo, Shaotong Jiang, Zhenyu Yu, Zhi Zheng
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FOOD CHEMISTRY
Immature persimmon residue as a novel biosorbent for efficient removal of Pb(II) and Cr(VI) from wastewater: Performance and mechanisms
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Author:
Xiaojuan Liu, Zixuan Han, Nan Lin, Yuexin Hao, Jialin Qu, Pengcheng Gao, Xiaohua He, Bin Liu, Xuchang Duan
Publish_to:
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
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Author:
Xiaoxiao Feng, Haoli Wang, Yiwen Zhu, Jingke Ma, Yu Ke, Kequn Wang, Zhibin Liu, Li Ni, Chih-Cheng Lin, Yin Zhang, Yuan Liu
Publish_to:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY