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CORC

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Effect of phosphatidylcholine on the stability and lipolysis of nanoemulsion drug delivery systems 期刊论文
INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2020, 卷号: 583, 页码: 9
作者:  Zhang, Bo;  Zhou, Xin;  Miao, Yunqiu;  Wang, Xiaoli;  Yang, Yuting
收藏  |  浏览/下载：16/0  |  提交时间：2020/12/24
In Vitro Evaluation of a Fluorescent Microemulsion as an Oral Delivery Carrier and its Potential Application in Tracking Bioactive Compounds Label-Free 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020, 卷号: 68, 期号: 33, 页码: 8996-9003
作者:  Wang, Zhanzhong;  Liu, Xiaoxue;  Li, Qing;  Qiu, Shuang;  Wang, Xueping
收藏  |  浏览/下载：38/0  |  提交时间：2022/03/01
Improvement of nutritional quality of live feed for aquaculture: An overview 期刊论文
AQUACULTURE RESEARCH, 2019, 期号: 1, 页码: 17
作者:  Radhakrishnan, Divya Kandathil;  AkbarAli, Isamma;  Schmidt, Bjorn, V;  John, Elizabeth Mary;  Sivanpillai, Sureshkumar
收藏  |  浏览/下载：169/0  |  提交时间：2019/11/29
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants 期刊论文
Food Hydrocolloids, 2019, 卷号: 87, 页码: 20-28
作者:  Yi, Jianhua;  Ning, Jianqin;  Zhu, Zhenbao;  Cui, Leqi;  Decker, Eric A.
收藏  |  浏览/下载：5/0  |  提交时间：2019/11/19
The formation and characterization of antioxidant pickering emulsions: Effect of the interactions between gliadin and chitosan 期刊论文
Food Hydrocolloids, 2019, 卷号: Vol.90, 页码: 482-489
作者:  Meng-Fan Li;  Zhi-Yu He;  Guo-Yan Li;  Qing-Zhu Zeng;  Dong-Xiao Su
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/13
Lipid-Polymer Bilaminar Oxygen Nanobubbles for Enhanced Photodynamic Therapy of Cancer 期刊论文
ACS APPLIED MATERIALS & INTERFACES, 2018
作者:  Sheng, Zonghai;  Hu, Dehong;  Song, Ruyuan;  Yao, Shuhuai;  Chung, Ho Yin
收藏  |  浏览/下载：18/0  |  提交时间：2019/01/31
A quality improvement program with nutrition therapy: restriction of lipid emulsions in cardiac surgical patients 期刊论文
JOURNAL OF THORACIC DISEASE, 2018, 卷号: 10, 期号: 2
作者:  Gao, Jian;  Tu, Guo-Wei;  Wang, Chun-Sheng;  Zhu, Du-Ming;  Liu, Lan
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/05
The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 252, 页码: 28-32
作者:  Cui, Leqi;  Fan, Jing;  Sun, Yifei;  Zhu, Zhenbao;  Yi, Jianhua
收藏  |  浏览/下载：8/0  |  提交时间：2019/11/26
Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified β-lactoglobulin fibrils-chitosan complex 期刊论文
2018, 卷号: 105, 页码: 482
作者:  Chang, Hon Weng[1];  Tan, Tai Boon[1];  Tan, Phui Yee[1];  Abas, Faridah[2];  Lai, Oi Ming[3]
收藏  |  浏览/下载：8/0  |  提交时间：2019/12/10
Physical properties and stability evaluation of fish oil-in-water emulsions stabilized using thiol-modified beta-lactoglobulin fibrils-chitosan complex 期刊论文
2018, 卷号: 105, 页码: 482
作者:  Chang, Hon Weng[1];  Tan, Tai Boon[1];  Tan, Phui Yee[1];  Abas, Faridah[2];  Lai, Oi Ming[3]
收藏  |  浏览/下载：16/0  |  提交时间：2019/12/10

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