Author/Creator: Li, Xing-Jiang - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Li, Xing-Jiang

1. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. (November 2017)

Authors:: Cao, Feng-Hong; Li, Xing-Jiang; Luo, Shui-Zhong; Mu, Dong-Dong; Zhong, Xi-Yang; Jiang, Shao-Tong; Zheng, Zhi; Zhao, Yan-Yan
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 85(2017)Part A
Page Start:: 58
Record Type:: Journal Article
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2. Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. (30th November 2022)

Authors:: Wang, Zi-Jun; Xu, Jing-Jing; Ji, Fu-Yun; Luo, Shui-Zhong; Li, Xing-Jiang; Mu, Dong-Dong; Jiang, Shao-Tong; Zheng, Zhi
Journal:: Food chemistry
Issue:: Volume 395(2022)
Page Start:
Record Type:: Journal Article
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3. Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles. (1st May 2022)

Authors:: Du, Chen-Xing; Xu, Jing-Jing; Luo, Shui-Zhong; Li, Xing-Jiang; Mu, Dong-Dong; Jiang, Shao-Tong; Zheng, Zhi
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 161(2022)
Page Start:
Record Type:: Journal Article
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