Search Results - "Swing, Caleb John"

Effects of tannic acid interfacial absorption on the physicochemical stability of algal oil-loaded emulsions and inhibition of fishy off-flavor by Wang, Xinshuo, Wang, Xingwei, Xia, Shuqin, Yu, Jingyang, John Swing, Caleb

“…[Display omitted] •The fortification of tannic acid prevented the fishy smell of algae oil emulsions.•The proportion of tannic acid located on the interface…”
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Liposomes for encapsulation of liposoluble vitamins (A, D, E and K): Comparation of loading ability, storage stability and bilayer dynamics by Fan, Chunli, Feng, Tingting, Wang, Xingwei, Xia, Shuqin, John Swing, Caleb

“…[Display omitted] •The liposomes loaded appropriate liposoluble vitamins improved physicochemical stability during the storage of three months.•The stability…”
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Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix by Wang, Xinshuo, Feng, Tingting, Fan, Chunli, Wang, Xingwei, Xia, Shuqin, Yu, Jingyang, John Swing, Caleb

“…[Display omitted] •Aldehydes with longer carbon chains revealed stronger binding and weaker release.•Aldehydes had a higher affinity with OSA starch-tannic…”
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Tannic acid enhanced the oxidation stability of vitamin A-vitamin D3 coencapsulated in emulsion based on OSA starch/chitosan: Interfacial absorption, antioxidation and viscoelasticity by Fan, Chunli, Wang, Xingwei, Feng, Tingting, Xia, Shuqin, Yu, Jingyang, Swing, Caleb John

“…In this work, vitamin A (VA) and vitamin D (VD3) were co-encapsulated in the emulsion stabilized by sodium octenyl succinate starch/chitosan/tannic acid…”
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Modulation effect of core-wall ratio on the stability and antibacterial activity of cinnamaldehyde liposomes by Chen, Wenyi, Cheng, Fangyuan, Swing, Caleb John, Xia, Shuqin, Zhang, Xiaoming

“…[Display omitted] •The increase of cinnamaldehyde loading reduce the fluidity of the liposome membrane.•Cinnamaldehyde liposomes with high core-wall ratio have…”
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Effects of environmental pH and ionic strength on the physical stability of cinnamaldehyde-loaded liposomes by Wang, Xuejiao, Swing, Caleb John, Feng, Tingting, Xia, Shuqin, Yu, Jingyang, Zhang, Xiaoming

“…The physical stability of cinnamaldehyde-loaded liposomes was investigated under various conditions including different storage time, storage temperature, pH…”
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Tannic acid modulated the wall compactness of cinnamaldehyde‐loaded microcapsules and enhanced inhibitory effect on Aspergillus brasiliensis by Liu, Bingjie, Wang, Xinshuo, Lu, Lin, Wen, Quan, Zhang, Xiaoming, Swing, Caleb John, Xia, Shuqin

“…Summary The evaluation of antifungal properties in cinnamaldehyde (CA)‐loaded microcapsules is significant to clarify potential food applications in various…”
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Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds by Chen, Yucen, Wang, Xinshuo, Gao, Yahui, Swing, Caleb John, Yu, Jingyang, Cui, Heping, Xia, Shuqin

“…In order to clarify the modulation of microwave and conduction heating on the aroma release and adsorption of meat, the effect of different myofibrillar…”
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Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery by Shi, Tianyu, Jia, Chengsheng, Wang, Xinshuo, Xia, Shuqin, Wang, Xingwei, Fan, Chunli, Zhang, Xiaoming, Swing, Caleb John

“…This study was devoted for preparing zein-pea protein-pectin ternary nanoparticles through an alcohol-free pH-shifting method for the delivery of astaxanthin…”
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Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating by Wen, Quan, Wang, Xuejiao, Liu, Bingjie, Lu, Lin, Zhang, Xiaoming, Swing, Caleb John, Xia, Shuqin

“…In this study, two polysaccharides of sodium alginate (SA) and xanthan gum (XG) were compounded in proportions of 100:0, 75:25, 50:50, 25:75, 0:100 with 1%…”
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Nutritional Composition and Food Saftey Interventions of Plant and Animal-Sourced Foods by Swing, Caleb John

“…Nutritional composition of plant- and animal-sourced food is important for human growth and development, and yet even nutritious food-groups can be detrimental…”
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