Niu F - Search Results

1

Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles.

Niu F, Han B, Fan J, Kou M, Zhang B, Feng ZJ, Pan W, Zhou W. Niu F, et al. Carbohydr Polym. 2018 Nov 1;199:314-319. doi: 10.1016/j.carbpol.2018.07.025. Epub 2018 Jul 10. Carbohydr Polym. 2018. PMID: 30143135

2

Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic.

Niu F, Pan W, Su Y, Yang Y. Niu F, et al. Food Chem. 2016 Dec 1;212:138-45. doi: 10.1016/j.foodchem.2016.05.172. Epub 2016 May 28. Food Chem. 2016. PMID: 27374517

3

Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas).

Zhang R, Zhou R, Pan W, Lin W, Zhang X, Li M, Li J, Niu F, Li A. Zhang R, et al. Among authors: niu f. Food Chem. 2017 Jan 15;215:256-62. doi: 10.1016/j.foodchem.2016.07.177. Epub 2016 Jul 30. Food Chem. 2017. PMID: 27542474

4

The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistance.

Niu F, Li M, Huang Q, Zhang X, Pan W, Yang J, Li J. Niu F, et al. Carbohydr Polym. 2017 Jun 1;165:197-204. doi: 10.1016/j.carbpol.2017.02.048. Epub 2017 Feb 16. Carbohydr Polym. 2017. PMID: 28363540

5

Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates.

Niu F, Kou M, Fan J, Pan W, Feng ZJ, Su Y, Yang Y, Zhou W. Niu F, et al. Food Chem. 2018 Sep 15;260:1-6. doi: 10.1016/j.foodchem.2018.03.141. Epub 2018 Mar 30. Food Chem. 2018. PMID: 29699649

6

Investigation of the AQP Family in Soybean and the Promoter Activity of TIP2;6 in Heat Stress and Hormone Responses.

Feng ZJ, Liu N, Zhang GW, Niu FG, Xu SC, Gong YM. Feng ZJ, et al. Int J Mol Sci. 2019 Jan 10;20(2):262. doi: 10.3390/ijms20020262. Int J Mol Sci. 2019. PMID: 30634702 Free PMC article.

7

Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexes.

Niu F, Li M, Fan J, Kou M, Han B, Pan W. Niu F, et al. J Food Sci Technol. 2020 Mar;57(3):1041-1048. doi: 10.1007/s13197-019-04137-2. Epub 2019 Oct 24. J Food Sci Technol. 2020. PMID: 32123425 Free PMC article.

8

Properties of nano protein particle in solutions of myofibrillar protein extracted from giant squid (Dosidicusgigas).

Niu F, Jiao Y, Zhang R, Fan J, Ritzoulis C, Pan W, Li A. Niu F, et al. Food Chem. 2020 Nov 15;330:127254. doi: 10.1016/j.foodchem.2020.127254. Epub 2020 Jun 6. Food Chem. 2020. PMID: 32531639

9

Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcumin.

Niu F, Hu D, Gu F, Du Y, Zhang B, Ma S, Pan W. Niu F, et al. Carbohydr Polym. 2021 Nov 1;271:118451. doi: 10.1016/j.carbpol.2021.118451. Epub 2021 Jul 16. Carbohydr Polym. 2021. PMID: 34364584

10

The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) mince.

Niu F, Yu J, Fan J, Zhang B, Ritzoulis C, Pan W. Niu F, et al. Food Chem. 2022 Mar 1;371:131149. doi: 10.1016/j.foodchem.2021.131149. Epub 2021 Sep 17. Food Chem. 2022. PMID: 34583173

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