المؤلفون: Ma RH; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China., Wang W; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: wwang@nun.edu.cn., Hou CP; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China., Man YF; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China., Ni ZJ; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: kumarikiran@hfut.edu.cn., Zhang JG; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: zhangjianguo@hfut.edu.cn., Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: zjwei@hfut.edu.cn.

المصدر: Food chemistry [Food Chem] 2023 Jul 30; Vol. 415, pp. 135778. Date of Electronic Publication: 2023 Feb 23.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Serum Albumin, Bovine*/chemistry , Nanoparticles*/chemistry, Kaempferols/chemistry ; Serum Albumin ; Flavonoids ; Solubility ; Drug Carriers/chemistry ; Particle Size

المؤلفون: Cai JS; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China., Zhu YY; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China., Ma RH; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn., Zhang JG; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn., Wei ZJ; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

المصدر: Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 127880. Date of Electronic Publication: 2020 Aug 26.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE

مواضيع طبية MeSH: Food-Processing Industry/*methods , Glycine max/*chemistry , Volatile Organic Compounds/*analysis, Adult ; Aldehydes/analysis ; Amino Acids/analysis ; Amino Acids/chemistry ; Color ; Electronic Nose ; Female ; Gas Chromatography-Mass Spectrometry ; Hot Temperature ; Humans ; Male ; Odorants/analysis ; Solid Phase Microextraction ; Taste