Author/Creator: Fu, Shishan - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Fu, Shishan

1. Bioaccessibility of curcuminoids in buttermilk in simulated gastrointestinal digestion models. (15th July 2015)

Authors:: Fu, Shishan; Augustin, Mary Ann; Shen, Zhiping; Ng, Ken; Sanguansri, Luz; Ajlouni, Said
Journal:: Food chemistry
Issue:: Volume 179(2015)
Page Start:: 52
Record Type:: Journal Article
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2. Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions. Issue 3 (29th January 2016)

Authors:: Fu, Shishan; Augustin, Mary Ann; Sanguansri, Luz; Shen, Zhiping; Ng, Ken; Ajlouni, Said
Journal:: Journal of food science
Issue:: Volume 81:Issue 3(2016)
Page Start:: H769
Record Type:: Journal Article
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3. In vitro degradation of curcuminoids by faecal bacteria: Influence of method of addition of curcuminoids into buttermilk yoghurt. (15th June 2019)

Authors:: Fu, Shishan; Ajlouni, Said; Sanguansri, Luz; Ng, Ken; Augustin, Mary Ann
Journal:: Food chemistry
Issue:: Volume 283(2019)
Page Start:: 414
Record Type:: Journal Article
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4. Inhibition of lactose crystallisation in the presence of galacto-oligosaccharide. (March 2019)

Authors:: Fu, Shishan; Miao, Song; Ma, Xiaobin; Ding, Tian; Ye, Xingqian; Liu, Donghong
Journal:: Food hydrocolloids
Issue:: Volume 88(2019)
Page Start:: 127
Record Type:: Journal Article
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