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Interaction Mechanism between Carbon Dots and Digestive Proteases in Roast Beef
ArticleAbstract: In recent years, the potential impact of food-derived carbon dots (CDs) produced during the thermalPalabras claves:Carbon dots, Digestive proteases, INTERACTION, roast beefAutores:Hou S., Liu K., Mingqian Tan, Qiao F., Song Y., Wang H.Fuentes:scopusPickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery
ArticleAbstract: Gliadin, a plant-based amphiphilic protein, has hydrophilic deficiencies in preparing Pickering emulPalabras claves:Astaxanthin, delivery system, Gliadin, Konjac glucomannan, Pickering emulsionAutores:Hou S., Hou Y., Mingqian Tan, Shang W., Song J., Wang H., Zhang P., Zhang Y.Fuentes:scopusRecent Progress in Research on Food-Borne Fluorescent Carbon Dots Induced by Food Processing
ReviewAbstract: Food-borne fluorescent carbon dots (FFCDs) are a new type of endogenous fluorescent nano-particles pPalabras claves:Biological effects, food processing, Food-borne fluorescent carbon dots, Physicochemical properties, safetyAutores:Hou S., Mingqian Tan, Qiao F.Fuentes:scopus