虾青素/环糊精超分子体系的主客体识别机理研究
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | 虾青素生产及应用研究进展 | 期刊论文 | 陈丽|刘凤伟|韩慧芳|吴攀| |
2 | Characterization of an inclusion complex of ethyl benzoate with hydroxypropyl-β-cyclodextrin | 期刊论文 | Chao Yuan|Zhifang Lu|Zhengyu Jin| |
3 | Storage stability and antioxidant activity of complex of astaxanthin with hydroxypropyl-beta-cyclodextrin | 期刊论文 | Yuan, Chao|Du, Lei|Jin, Zhengyu|Xu, Xueming| |
4 | Determination of degree of substitution of hydroxypropyl-β-cyclodextrins using TG/DTA technique | 期刊论文 | Yuan Chao|Liu Yanzhen|Jin Zhengyu|Liu Hui| |
5 | 天然食用色素的功能及应用研究进展 | 期刊论文 | 袁超|鲁晶鸽| |
6 | Characterization of hydroxypropyl-β-cyclodextrins with different substitution patterns via FTIR, GC–MS, and TG–DTA | 期刊论文 | Chao Yuan|Benguo Liu|Hui Liu| |
7 | Inclusion complex of astaxanthin with hydroxypropyl-β-cyclodextrin: UV, FTIR, 1H NMR and molecular modeling studies | 奖励 | |
8 | 羟丙基-β-环糊精与4-羟基查尔酮的包合作用研究 | 期刊论文 | 李嘉琪|莫海珍|马汉军|刘本国| |