Treffer 1 - 5 von 5 für Suche 'Singh, Charanjit Kaur Surjit', Suchdauer: 0,42s Treffer weiter einschränken
  1. 1
    Cellulose nanocrystal (CNC)-stabilized Pickering emulsion for improved curcumin storage stability

    Cellulose nanocrystal (CNC)-stabilized Pickering emulsion for improved curcumin storage stability von Aw, Yuan Zhe, Lim, Hui Peng, Low, Liang Ee, Surjit Singh, Charanjit Kaur, Chan, Eng Seng, Tey, Beng Ti

    Veröffentlicht in Food science & technology

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  2. 2
    Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile

    Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile von Surjit Singh, Charanjit Kaur, Lim, Hui-Peng, Tey, Beng-Ti, Chan, Eng-Seng

    Veröffentlicht in Carbohydrate polymers

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  3. 3
    Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery

    Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion deliver... von Lim, Hui-Peng, Ho, Kiang-Wei, Surjit Singh, Charanjit Kaur, Ooi, Chien-Wei, Tey, Beng-Ti, Chan, Eng-Seng

    Veröffentlicht in Food hydrocolloids

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  4. 4
    Effects of high-energy emulsification methods and environmental stresses on emulsion stability and retention of tocotrienols encapsulated in Pickering emulsions

    Effects of high-energy emulsification methods and environmental stresses on emulsion stability and retention of tocotrienols encapsulated in Pickering emulsions von Surjit Singh, Charanjit Kaur, Lim, Hui-Peng, Khoo, Jeremy Yen-Pin, Tey, Beng-Ti, Chan, Eng-Seng

    Veröffentlicht in Journal of food engineering

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  5. 5
    Tripolyphosphate-chitosan-pea protein interactions confers long-term stability to 3D printed high internal phase Pickering emulsions

    Tripolyphosphate-chitosan-pea protein interactions confers long-term stability to 3D printed high internal phase Pickering emulsions von Karandagaspitiya, Chani Oshadi, Mahendra, Camille Keisha, Lim, Hui-Peng, Chan, Derek Kwan-Hoe, Tey, Yi Shen, Kam, Chui Fong, Singh, Charanjit Kaur Surjit, Song, Cher Pin, Chan, Eng-Seng

    Veröffentlicht in Food chemistry

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