侯焘
tsgtutor
tsname侯焘
tsnamepinyinhoutao
tsjob副教授
tsproranknameAssociate professor
tsjobtypeEmployed
tseducationWith Certificate of Graduation for Doctorate Study
tsdegreeDoctoral degree
tsofficelocation新工科大楼440
tsemail
tsgraduateduniversity华中农业大学
tsteachercollegeCollege of Food Sciences & Technology
tsunit食品科学技术学院
tsothercontact
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Paper Publications
21. Zhao MG, Ma AM, He H, Guo DJ, Hou T. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo [J]. Food Research International, 2020, 131. DOI: 10.1016/j.foodres.2019.108974.
tsreleasetime2022-06-15 tsclick
tstranslationno
tssyt22. Zhao MG, Ma AM, He H, Zhang X, Jia L, Hou T. In vitro caecum fermentation and in vivo (Gallus gallus) of calcium delivery systems fabricated by desalted duck egg white peptides and chitosan oligosaccharide on gut health [J]. International Journal of Food Science and Technology, 2021. DOI: 10.1111/ijfs.15336.
tsxyt20. Zhao MG, He H, Guo DJ, Zhang X, Jia L, Hou T, Ma AM. Chitosan oligosaccharides-tripolyphosphate microcapsules as efficient vehicles for desalted duck egg white peptides-calcium: Fabrication, entrapment mechanism and in vivo calcium absorption studies [J]. LWT-Food science and Technology, 2020, 154.
