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food hydrocolloids(1)

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bioaccessibility(1)
bioavailability(1)
encapsulation(1)
pickering emulsion(1)
release(1)

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Ting Liu AND Yuying Chen AND Yanqi Wang AND Xueping Wang AND Jinkai Zheng(0)

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college of food science and engineering, qingdao agricultural university, qingdao, 266109, china(1)
department of food science, rutgers university, new brunswick, nj, 08901, united states(1)
human and animal physiology, wageningen university & research, 6708, wd wageningen, the netherlands(1)
institute of food science and technology, chinese academy of agricultural sciences, beijing, 100193, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Ting Liu(精确检索)

作者:Yuying Chen(精确检索)

作者:Yanqi Wang(精确检索)

作者:Xueping Wang(精确检索)

作者:Jinkai Zheng(精确检索)

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1β-Cyclodextrin/cationic-cellulose/naringenin complex-stabilized Pickering lemon emulsions with enhanced bioavailability

作者： Ting Liu; Yuying Chen; Yanqi Wang; Xueping Wang; Jinkai Zheng; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Department of Food Science, Rutgers University, New Brunswick, NJ, 08901, United States; Human and Animal Physiology, Wageningen University & Research, 6708, WD Wageningen, the Netherlands; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China;

来源：Food Hydrocolloids

关键词： Bioaccessibility Bioavailability Encapsulation Pickering emulsion Release