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Now showing items 1-10 of 33

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Type: Ebook

Author : Qingrong Huang

Publisher: Woodhead Publishing

Year: 2012

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Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients

Type: Journal Paper

Author : Yunqi Li; Qingrong Huang

Year: 2015

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Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch

Type: Journal Paper

Author : Hailong Yu; Qingrong Huang

Year: 2010

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Rheological properties of chitosan–tripolyphosphate complexes: From suspensions to microgels

Type: Journal Paper

Author : Ji Li; Qingrong Huang

Publisher: Elsevier Science

Year: 2012

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Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper

Type: Journal Paper

Author : Xiao, Jie, Yong Cao, and Qingrong Huang.

Publisher: American Chemical Society (ACS)

Year: 2017

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Type: Journal Paper

Author : Xiao, Jie, Yunqi Li, and Qingrong Huang.

Publisher: Elsevier BV

Year: 2016

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Micro Nano Encapsulation of Active Food Ingredients (ACS Symposium)

Type: Ebook

Author : Qingrong Huang; Peter Given; Michael Qian

Publisher: Oxford University Press, USA

Year: 2009

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Freeze–thaw stability of lecithin and modified starch-based nanoemulsions

Type: Journal Paper

Author : Francesco Donsì; Yuwen Wang; Qingrong Huang

Year: 2011

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Preface, Acknowledgments

Type: Journal Paper

Author : Qingrong Huang; Peter Given; Michael Qian

Year: 2009

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Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

Type: Journal Paper

Author : Qingrong Huang; Hailong Yu; Qiaomei Ru

Year: 2010

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Nanotechnology in the Food, Beverage and Nutraceutical Industries

Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients

Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch

Rheological properties of chitosan–tripolyphosphate complexes: From suspensions to microgels

Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Micro Nano Encapsulation of Active Food Ingredients (ACS Symposium)

Freeze–thaw stability of lecithin and modified starch-based nanoemulsions

Preface, Acknowledgments

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology

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Nanotechnology in the Food, Beverage and Nutraceutical Industries

Protein-polysaccharide complexes for effective delivery of bioactive functional food ingredients

Enhanced in vitro anti-cancer activity of curcumin encapsulated in hydrophobically modified starch

Rheological properties of chitosan–tripolyphosphate complexes: From suspensions to microgels

Edible Nanoencapsulation Vehicles for Oral Delivery of Phytochemicals: A Perspective Paper

Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

Micro Nano Encapsulation of Active Food Ingredients (ACS Symposium)

Freeze–thaw stability of lecithin and modified starch-based nanoemulsions

Preface, Acknowledgments

Bioavailability and Delivery of Nutraceuticals Using Nanotechnology