期刊： FOOD BIOPHYSICS, 2022; 17 (1)
In this study, the morphological, physicochemical and digestibility properties of Yugan Euryale ferox seeds starch (Y-EFS) were comprehensively analyz......
期刊： FOOD BIOPHYSICS, 2022; 17 (2)
Sub3, a short cationic antimicrobial peptide, exhibits potent antifungal activity against Aspergillus flavus. A model of the mechanisms through which ......
期刊： FOOD BIOPHYSICS, 2022; 17 (3)
Egg yolk granule is the sedimentary protein fraction of egg yolk. Granules are supramolecular assembly of high-density lipoprotein and phosvitin drive......
期刊： FOOD BIOPHYSICS, 2022; 17 (4)
Aqueous and photo stability of bixin are challenges in practical applications. Herein, transparent nanoemulsion can be self-emulsified to improve 9'-c......
期刊： FOOD BIOPHYSICS, 2022; 17 (3)
To enhance the release characteristics and antimicrobial properties of cinnamaldehyde microcapsules based on gelatin and pectin coacervates, microcaps......
期刊： FOOD BIOPHYSICS, 2022; 17 (2)
In this study, the structural changes of chitosan- (C) shellac (S) bio-based emulsions induced by the incorporation of pine needle essential oil (PNEO......
期刊： FOOD BIOPHYSICS, 2022; 17 (4)
In this study, we aimed to optimize the preparation process of gelatin/wheat gliadin nanofibers and to characterize gelatin/wheat gliadin nanofibers w......
期刊： FOOD BIOPHYSICS, 2022; 17 (1)
With the strict demands by modern society of low-carbon, biodegradability, and eco-friendliness, developments of novel preservative films are required......
期刊： FOOD BIOPHYSICS, 2022; 17 (4)
PVA is a kind of biodegradable polymer that can be used as carbon source and energy by bacteria. In this study, deacetylated crab-shell particles (dCS......
期刊： FOOD BIOPHYSICS, 2022; 17 (2)
The health benefits of black tea have been well recognized worldwide. However, the low bioavailability of major bioactive compounds from tea has compr......
期刊： FOOD BIOPHYSICS, 2022; 17 (3)
The pH-sensitive films were developed by adding Kadsura coccinea (KC) extract to chitosan (CH), gelatin (GL), and sodium alginate (SA) matrix. Due to ......
期刊： FOOD BIOPHYSICS, 2022; 17 (2)
Pellet degradation and nutrients hydrolysis of yellow and black soybeans during in vitro digestion was monitored by particle size, microstructure, pro......
期刊： FOOD BIOPHYSICS, 2022; 17 (1)
The effects of matcha (MAT), tea polyphenols (TP) and catechin (CAT) on rice cakes during storage for 180 days at 4 degrees C and 25 degrees C were ev......
期刊： FOOD BIOPHYSICS, 2022; 17 (1)
In our previous study, a water-induced multi-component oleogel comprised of ceramide and lecithin was developed for the first time. The water hydrated......
期刊： FOOD BIOPHYSICS, 2022; 17 (2)
Meat is a major source of high protein food for human beings, but livestock animals inevitably have negative consequences for environmental change. Pl......
