Christopher Parmenter相关文献与解析，生知库

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins

抗生素万古霉素诱导胃肠道和颌下黏蛋白的复合和聚集

Vlad Dinu, Yudong Lu, Nicola Weston, Ryan Lithgo, Hayley Coupe, Guy Channell, Gary G Adams, Amelia Torcello Gómez, Carlos Sabater, Alan Mackie, Christopher Parmenter, Ian Fisk, Mary K Phillips-Jones, Stephen E Harding

发表日期：2020

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Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

优化辛基琥珀酸酐淀粉稳定的 w1/o/w2 乳液，以实现口服包封盐的不稳定并增强咸味

期刊:Food Hydrocolloids

影响因子:11

doi:10.1016/j.foodhyd.2017.03.002

Natalie Chiu, Amparo Tarrega, Christopher Parmenter, Louise Hewson, Bettina Wolf, Ian D Fisk

发表日期：2017

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Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

可食用膜中鼠李糖乳杆菌 GG 的稳定性：阴离子生物聚合物和乳清蛋白浓缩物的影响

期刊:Food Hydrocolloids

影响因子:11

doi:10.1016/j.foodhyd.2017.04.014

Christos Soukoulis, Solmaz Behboudi-Jobbehdar, William Macnaughtan, Christopher Parmenter, Ian D Fisk

免疫

发表日期：2017

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Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

益生菌食用膜作为开发功能性烘焙产品的新策略：以平底锅面包为例

期刊:Food Hydrocolloids

影响因子:11

doi:10.1016/j.foodhyd.2014.01.023

Christos Soukoulis, Lina Yonekura, Heng-Hui Gan, Solmaz Behboudi-Jobbehdar, Christopher Parmenter, Ian Fisk

发表日期：2014

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Stability of Lactobacillus rhamnosus GG in prebiotic edible films

鼠李糖乳杆菌GG在益生元可食膜中的稳定性

期刊:Food Chemistry

影响因子:8.5

doi:10.1016/j.foodchem.2014.03.008

Christos Soukoulis, Solmaz Behboudi-Jobbehdar, Lina Yonekura, Christopher Parmenter, Ian D Fisk

免疫

发表日期：2014

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Low-Power Sonication Can Alter Extracellular Vesicle Size and Properties

低功率超声可以改变细胞外囊泡的大小和性质

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins

抗生素万古霉素诱导胃肠道和颌下黏蛋白的复合和聚集

Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness

优化辛基琥珀酸酐淀粉稳定的 w1/o/w2 乳液，以实现口服包封盐的不稳定并增强咸味

Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

可食用膜中鼠李糖乳杆菌 GG 的稳定性：阴离子生物聚合物和乳清蛋白浓缩物的影响

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

益生菌食用膜作为开发功能性烘焙产品的新策略：以平底锅面包为例

Stability of Lactobacillus rhamnosus GG in prebiotic edible films

鼠李糖乳杆菌GG在益生元可食膜中的稳定性