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- [31] Design and Optimization of Stimuli-responsive Emulsion-filled Gel for Topical Delivery of Copaiba Oil-resinJOURNAL OF PHARMACEUTICAL SCIENCES, 2022, 111 (02) : 287 - 292Souza Campanholi, Katieli da Silva论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Chem, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, Brazilda Silva, Jessica Bassi论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Pharm, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilBatistela, Vagner Roberto论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Technol, Umuarama, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilGoncalves, Renato Sonchini论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Chem, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, Brazildos Santos, Rafaela Said论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Pharm, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilBalbinot, Rodolfo Bento论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Basic Hlth Sci, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilLazarin-Bidoia, Danielle论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Basic Hlth Sci, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilBruschi, Marcos Luciano论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Pharm, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilNakamura, Tania Ueda论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Basic Hlth Sci, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilNakamura, Celso Vataru论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Basic Hlth Sci, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, BrazilCaetano, Wilker论文数: 0 引用数: 0 h-index: 0机构: Univ Estadual Maringa, Dept Chem, Maringa, Parana, Brazil Univ Estadual Maringa, Dept Chem, Maringa, Parana, Brazil
- [32] Emulsion-filled bulk gels based on alginate and gellan gum: The fabrication characterization, curcumin delivery, and antioxidative propertiesCHEMICAL ENGINEERING JOURNAL, 2024, 501Cao, Lin论文数: 0 引用数: 0 h-index: 0机构: Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, Belgium Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, BelgiumLewille, Benny论文数: 0 引用数: 0 h-index: 0机构: Univ Ghent, Dept Food Technol Safety & Hlth, Food Struct & Funct Res Grp, B-9000 Ghent, Belgium Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, BelgiumDewettinck, Koen论文数: 0 引用数: 0 h-index: 0机构: Univ Ghent, Dept Food Technol Safety & Hlth, Food Struct & Funct Res Grp, B-9000 Ghent, Belgium Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, BelgiumWillaert, Ronnie G.论文数: 0 引用数: 0 h-index: 0机构: Vrije Univ Brussel VUB, Res Grp Struct Biol Brussels, Alliance Res Grp VUB UGhent NanoMicrobiol NAMI, B-1050 Brussels, Belgium Vrije Univ Brussel VUB, Int Joint Res Grp VUB EPFL BioNanotechnol & Nanome, B-1050 Brussels, Belgium Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, BelgiumTan, Mingqian论文数: 0 引用数: 0 h-index: 0机构: Dalian Polytech Univ, Acad Food Interdisciplinary Sci, Dalian 116034, Liaoning, Peoples R China Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, BelgiumSkirtach, Andre G.论文数: 0 引用数: 0 h-index: 0机构: Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, Belgium Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, BelgiumParakhonskiy, Bogdan, V论文数: 0 引用数: 0 h-index: 0机构: Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, Belgium Univ Ghent, Dept Biotechnol, Nanobiotechnol Lab, B-9000 Ghent, Belgium
- [33] Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and saltsFOOD CHEMISTRY, 2022, 367Xu, Lilan论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaLv, Yuanqi论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaSu, Yujie论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaChang, Cuihua论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaGu, Luping论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaYang, Yanjun论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Hunan Engn & Technol Res Ctr Food Flavors & Flavo, Jinshi 415400, Hunan, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaLi, Junhua论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
- [34] Impact of Network Architecture and Lipid Physical State on the Mechanical Properties and Scaling Behavior of Emulsion-filled Gelatin Gels.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2021, 98 : 67 - 67论文数: 引用数: h-index:机构:Marangoni, Alejandro论文数: 0 引用数: 0 h-index: 0机构: Univ Guelph, Guelph, ON, Canada Univ Guelph, Guelph, ON, Canada
- [35] Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriersLWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 153Lv, Dingyang论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R ChinaZhang, Penglong论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R ChinaChen, Fusheng论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R ChinaYin, Lijun论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Henan, Peoples R China
- [36] Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling propertiesFOOD HYDROCOLLOIDS, 2022, 124Xu, Lilan论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaWang, Jing论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaLv, Yuanqi论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaSu, Yujie论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaChang, Cuihua论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaGu, Luping论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaYang, Yanjun论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Hunan Engn & Technol Res Ctr Food Flavors & Flavo, Jinshi 415400, Hunan, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R ChinaLi, Junhua论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Jiangsu, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
- [37] Insight into transglutaminase cross-linking induced gel strength and thermal stability improving of gelatin-based emulsion-filled gelsINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (06): : 2909 - 2920Chen, Yufeng论文数: 0 引用数: 0 h-index: 0机构: Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 10566, Peoples R China Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R ChinaGao, Xiaojing论文数: 0 引用数: 0 h-index: 0机构: Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R ChinaSu, Weiming论文数: 0 引用数: 0 h-index: 0机构: Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 10566, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R ChinaZhou, Xuxia论文数: 0 引用数: 0 h-index: 0机构: Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R ChinaDing, Yicheng论文数: 0 引用数: 0 h-index: 0机构: Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R ChinaLiu, Shulai论文数: 0 引用数: 0 h-index: 0机构: Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R ChinaDing, Yuting论文数: 0 引用数: 0 h-index: 0机构: Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China Zhejiang Univ Technol, Coll Food Sci & Technol, Ctr Pelag Aquat Prod Proc, Natl R&D Branch,Key Lab Marine Fishery Resources E, Hangzhou 310014, Peoples R China
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