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C

Ce Cheng

nan chang university

H指数:22

被引数:1,982

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The improvement of tyrosol bioavailability by encapsulation into liposomes using pH-driven method

IF9.8

2024-07-011

PRE

Encapsulation of propionic acid within the aqueous phase of water-in-oil emulsions: reduced thermal volatilization and enhanced gastrointestinal stability

FOOD & FUNCTION

IF5.4

2023-01-013

PRE

Encapsulation of bitter peptides in diphasic gel double emulsions: Bitterness masking, sustained release and digestion stability

苦味肽在双相凝胶双乳剂中的封装: 苦味掩盖，持续释放和消化稳定性

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-0114

PRE

Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability

IF9.8

2022-08-0130

PRE

Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-06-0130

OAAI

Study on curcumin encapsulated in whole nutritional food model milk: Effect of fat content, and partitioning situation

JOURNAL OF FUNCTIONAL FOODS

IF4

2022-03-0122

OAAI

Impact of polysaccharide mixtures on the formation, stability and EGCG loading of water-in-oil high internal phase emulsions

IF9.8

2022-03-0127

PRE

Encapsulation of hydrophobic capsaicin within the aqueous phase of water-in-oil high internal phase emulsions: Controlled release, reduced irritation, and enhanced bioaccessibility

将疏水性辣椒素封装在油包水高内相乳液的水相内: 控制释放，减少刺激和增强生物可及性

FOOD HYDROCOLLOIDS

IF12.4

2022-02-0149

PRE

Enhancing the oxidative stability of algal oil emulsions by adding sweet orange oil: Effect of essential oil concentration

IF9.8

2021-09-0140

PREAI

Fabrication of polysaccharide-based high internal phase emulsion gels: Enhancement of curcumin stability and bioaccessibility

基于多糖的高内相乳液凝胶的制备: 姜黄素稳定性和生物可及性的增强

FOOD HYDROCOLLOIDS

IF12.4

2021-08-0182

PREAI

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-06-01155

PREAI

Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

使用乳铁蛋白-阿拉伯树胶复合物配制的可调高内相乳液 (HIPEs)

FOOD HYDROCOLLOIDS

IF12.4

2021-04-0158

PREAI

The Formation of Chitosan-Coated Rhamnolipid Liposomes Containing Curcumin: Stability and In Vitro Digestion

IF4.6

2021-01-2134

OAAI

Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility

IF4.6

2020-09-1229

OAAI

Improvement on stability, loading capacity and sustained release of rhamnolipids modified curcumin liposomes

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2019-11-0195

PREAI

Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin

FOOD RESEARCH INTERNATIONAL

IF8

2019-05-0135

PREAI

Simultaneous Cr(VI) reduction and electricity generation in Plant-Sediment Microbial Fuel Cells (P-SMFCs): Synthesis of non-bonding Co3O4 nanowires onto cathodes

ENVIRONMENTAL POLLUTION

IF7.3

2019-04-0128

PREAI

Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions

FOOD RESEARCH INTERNATIONAL

IF8

2018-12-0194

PREAI

Gastrointestinal Fate of Fluid and Gelled Nutraceutical Emulsions: Impact on Proteolysis, Lipolysis, and Quercetin Bioaccessibility

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-08-1351

PREAI

Coencapsulation of (-)-Epigallocatechin-3-gallate and Quercetin in Particle-Stabilized W/O/W Emulsion Gels: Controlled Release and Bioaccessibility

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-03-26222

PREAI