Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
International Journal of Biological Macromolecules|June 10, 2026
Structural and emulsifying properties of protein recovered from walnut meal as affected by alkaline extraction pHCongmei Hu, Shuguang Wang, Xiujie Zhao, et al.
Dalton Transactions (Cambridge, England : 2003)|February 19, 2025
Cu<sup>2+</sup> substitution regulating Na<sub>3</sub>V<sub>2</sub>(PO<sub>4</sub>)<sub>3</sub> with solid SEI membrane for superior electrochemical performanceZhenbo Peng, Bifen Chen, Shan Yu, et al.
Food Chemistry|April 12, 2022
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modificationXuelian Jing, Bifen Chen, Tongxun Liu, et al.
The American Journal of Gastroenterology|July 24, 2002
Challenge in the differentiation between attenuated familial adenomatous polyposis and hereditary nonpolyposis colorectal cancer: case report with review of the literatureYangming Cao, Maura Pieretti, Jay Marshall, et al.
Food Chemistry|September 26, 2022
Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentrationXuelian Jing, Yongjian Cai, Tongxun Liu, et al.
Food Chemistry|December 15, 2025
Discovery and taste mechanisms of novel umami peptides from edible grasshopper (Oxya chinensis sinuosa) based on machine learning, molecular docking and dynamics simulationGuangbin Wu, Jucai Xu, Yuyu Zhang, et al.
Food Chemistry|January 27, 2024
Effects of heat treatment at different moisture of mung bean flour on the structural, gelation and in vitro digestive properties of starchYue Gu, Bifen Chen, Rong Xu, et al.
International Journal of Biological Macromolecules|February 20, 2025
Subcritical water extraction improves the ability of Auricularia cornea var. Li. Polysaccharides to stabilize hydrogels and emulsion gelsJiapeng Li, Kaiwen Yin, Su-Rui Wu, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Absorption, transport, blood-brain barrier penetration, and neuroprotection of walnut peptides LR and LPIShuguang Wang, Yao Tang, Guowan Su, et al.
Journal of the Science of Food and Agriculture|December 10, 2020
Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsionsYongjian Cai, Lihua Huang, Xia Tao, et al.
Pageof 2