Xia N - Search Results

1

3D Printing of smart labels with curcumin-loaded soy protein isolate.

Li H, Liu M, Li J, Zhang X, Zhang H, Zheng L, Xia N, We I A, Hua S. Li H, et al. Among authors: xia n. Int J Biol Macromol. 2024 Jan;255:128211. doi: 10.1016/j.ijbiomac.2023.128211. Epub 2023 Nov 20. Int J Biol Macromol. 2024. PMID: 37989429

2

Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration.

Zhang H, Wang L, Li H, Chi Y, Zhang H, Xia N, Ma Y, Jiang L, Zhang X. Zhang H, et al. Among authors: xia n. Foods. 2021 Aug 4;10(8):1797. doi: 10.3390/foods10081797. Foods. 2021. PMID: 34441574 Free PMC article.

3

Development and characterization of chitosan/guar gum active packaging containing walnut green husk extract and its application on fresh-cut apple preservation.

Jiang L, Wang F, Xie X, Xie C, Li A, Xia N, Gong X, Zhang H. Jiang L, et al. Among authors: xia n. Int J Biol Macromol. 2022 Jun 1;209(Pt A):1307-1318. doi: 10.1016/j.ijbiomac.2022.04.145. Epub 2022 Apr 25. Int J Biol Macromol. 2022. PMID: 35483509

4

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin.

Wang L, Zhang H, Li H, Zhang H, Chi Y, Xia N, Li Z, Jiang L, Zhang X, Rayan AM. Wang L, et al. Among authors: xia n. Food Chem. 2022 Sep 30;389:133055. doi: 10.1016/j.foodchem.2022.133055. Epub 2022 Apr 23. Food Chem. 2022. PMID: 35489261

5

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate.

Zhang H, Tan S, Gan H, Zhang H, Xia N, Jiang L, Ren H, Zhang X. Zhang H, et al. Among authors: xia n. Food Chem. 2023 Jan 30;400:134032. doi: 10.1016/j.foodchem.2022.134032. Epub 2022 Aug 27. Food Chem. 2023. PMID: 36055145

6

Development and characterization of high internal phase pickering emulsions stabilized by heat-induced electrostatic complexes particles: Growth nucleation mechanism and interface architecture.

Wang L, Xiao B, Guo Q, Guo P, Zhang H, Chi Y, Xia N, Jiang L, Cui Q. Wang L, et al. Among authors: xia n. Food Chem. 2023 Feb 15;402:134512. doi: 10.1016/j.foodchem.2022.134512. Epub 2022 Oct 5. Food Chem. 2023. PMID: 36303394

7

Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property.

Zhang H, Huang Z, Guo P, Guo Q, Zhang H, Jiang L, Xia N, Xiao B. Zhang H, et al. Among authors: xia n. Int J Biol Macromol. 2023 Mar 31;232:123444. doi: 10.1016/j.ijbiomac.2023.123444. Epub 2023 Jan 26. Int J Biol Macromol. 2023. PMID: 36708901

8

Understanding the structure, interfacial properties, and digestion fate of high internal phase Pickering emulsions stabilized by food-grade coacervates: Tracing the dynamic transition from coacervates to complexes.

Wang L, Liu M, Guo P, Zhang H, Jiang L, Xia N, Zheng L, Cui Q, Hua S. Wang L, et al. Among authors: xia n. Food Chem. 2023 Jul 15;414:135718. doi: 10.1016/j.foodchem.2023.135718. Epub 2023 Feb 20. Food Chem. 2023. PMID: 36827783

9

Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage.

Zhang H, Wei A, Zhou S, Zhang H, Xia N, Wang J, Ma Y, Fan M. Zhang H, et al. Among authors: xia n. Food Chem. 2024 Apr 16;438:137965. doi: 10.1016/j.foodchem.2023.137965. Epub 2023 Nov 17. Food Chem. 2024. PMID: 37992605

10

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly.

Hou J, Tan G, Hua S, Zhang H, Wang J, Xia N, Zhou S, An D. Hou J, et al. Among authors: xia n. Food Res Int. 2024 Feb;177:113835. doi: 10.1016/j.foodres.2023.113835. Epub 2023 Dec 20. Food Res Int. 2024. PMID: 38225112

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