Hang Xiao to Hydrophobic and Hydrophilic Interactions
This is a "connection" page, showing publications Hang Xiao has written about Hydrophobic and Hydrophilic Interactions.
Connection Strength
0.295
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Rao Y, Tao Y, Li Y, She X, Yang J, Qian Y, Du H, Liu L, Xiao H. Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation. Food Funct. 2019 Oct 16; 10(10):6936-6944.
Score: 0.145
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He L, Zhu Y, Shen X, Chen G, Xiao H, Wang J, Tan C. Yeast cell wall capsules for delivery of oat biomarker avenanthramide-C. Food Chem. 2024 Aug 01; 448:139062.
Score: 0.049
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Du Z, Liu J, Zhang H, Chen Y, Wu X, Zhang Y, Li X, Zhang T, Xiao H, Liu B. l-Arginine/l-lysine functionalized chitosan-casein core-shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds. Food Funct. 2020 May 01; 11(5):4638-4647.
Score: 0.038
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Du Z, Liu J, Zhang H, Wu X, Zhang B, Chen Y, Liu B, Ding L, Xiao H, Zhang T. N-Acetyl-l-cysteine/l-Cysteine-Functionalized Chitosan-?-Lactoglobulin Self-Assembly Nanoparticles: A Promising Way for Oral Delivery of Hydrophilic and Hydrophobic Bioactive Compounds. J Agric Food Chem. 2019 Nov 13; 67(45):12511-12519.
Score: 0.036
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Hu K, Huang X, Gao Y, Huang X, Xiao H, McClements DJ. Core-shell biopolymer nanoparticle delivery systems: synthesis and characterization of curcumin fortified zein-pectin nanoparticles. Food Chem. 2015 Sep 01; 182:275-81.
Score: 0.026