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Caili Fu

Showing results (1-10 of 49) with videos related to

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Foods (Basel, Switzerland)|March 13, 2025
The Modulatory Role of Bioactive Compounds in Functional Foods on Inflammation and Metabolic Pathways in Chronic DiseasesZheng Feei Ma, Caili Fu, Yeong Yeh Lee
Food Chemistry|February 7, 2019
Thermally-induced whey protein isolate-daidzein co-assemblies: Protein-based nanocomplexes as an inhibitor of precipitation/crystallization for hydrophobic drugLiang Lv, Caili Fu, Fang Zhang, et al.
Tissue Engineering. Part B, Reviews|August 30, 2023
Three-Dimensional Scaffolds for Intestinal Cell Culture: Fabrication, Utilization, and ProspectsTiange Liu, Jia Gu, Caili Fu, et al.
Nanomaterials (Basel, Switzerland)|December 24, 2021
Facial Fabrication of Large-Scale SERS-Active Substrate Based on Self-Assembled Monolayer of Silver Nanoparticles on CTAB-Modified Silicon for Analytical ApplicationsJuanjuan Guo, Yang Xu, Caili Fu, et al.
Analytica Chimica Acta|January 28, 2019
Etching reaction-based photoelectrochemical immunoassay of aflatoxin B<sub>1</sub> in foodstuff using cobalt oxyhydroxide nanosheets-coating cadmium sulfide nanoparticles as the signal tagsLingshan Su, Yanling Song, Caili Fu, et al.
Ultrasonics Sonochemistry|December 6, 2005
Ultrasound-assisted extraction of xyloglucan from apple pomaceCaili Fu, Haijun Tian, Quanhong Li, et al.
Journal of Agricultural and Food Chemistry|October 9, 2024
Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat with Enriched Sensory PropertiesLingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Foods (Basel, Switzerland)|January 28, 2026
Effect of Prolonged Frozen Storage on the In Vitro Digestion of Minced Pork: Insights from Protein Structural ChangesYingying Zhu, Shijing Chen, Yafang Ma, et al.
Journal of Agricultural and Food Chemistry|May 10, 2024
3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue CulturingLingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Food Chemistry|May 2, 2021
Physicochemical and functional properties of red lentil protein isolates from three origins at different pHHui Wen Lee, Yuyun Lu, Yuyu Zhang, et al.
Pageof 5

Showing results (1-10 of 49) with videos related to

Sort By:
Pageof 5
Foods (Basel, Switzerland)|March 13, 2025
The Modulatory Role of Bioactive Compounds in Functional Foods on Inflammation and Metabolic Pathways in Chronic DiseasesZheng Feei Ma, Caili Fu, Yeong Yeh Lee
Food Chemistry|February 7, 2019
Thermally-induced whey protein isolate-daidzein co-assemblies: Protein-based nanocomplexes as an inhibitor of precipitation/crystallization for hydrophobic drugLiang Lv, Caili Fu, Fang Zhang, et al.
Tissue Engineering. Part B, Reviews|August 30, 2023
Three-Dimensional Scaffolds for Intestinal Cell Culture: Fabrication, Utilization, and ProspectsTiange Liu, Jia Gu, Caili Fu, et al.
Nanomaterials (Basel, Switzerland)|December 24, 2021
Facial Fabrication of Large-Scale SERS-Active Substrate Based on Self-Assembled Monolayer of Silver Nanoparticles on CTAB-Modified Silicon for Analytical ApplicationsJuanjuan Guo, Yang Xu, Caili Fu, et al.
Analytica Chimica Acta|January 28, 2019
Etching reaction-based photoelectrochemical immunoassay of aflatoxin B<sub>1</sub> in foodstuff using cobalt oxyhydroxide nanosheets-coating cadmium sulfide nanoparticles as the signal tagsLingshan Su, Yanling Song, Caili Fu, et al.
Ultrasonics Sonochemistry|December 6, 2005
Ultrasound-assisted extraction of xyloglucan from apple pomaceCaili Fu, Haijun Tian, Quanhong Li, et al.
Journal of Agricultural and Food Chemistry|October 9, 2024
Sorghum Prolamin Scaffolds-Based Hybrid Cultured Meat with Enriched Sensory PropertiesLingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Foods (Basel, Switzerland)|January 28, 2026
Effect of Prolonged Frozen Storage on the In Vitro Digestion of Minced Pork: Insights from Protein Structural ChangesYingying Zhu, Shijing Chen, Yafang Ma, et al.
Journal of Agricultural and Food Chemistry|May 10, 2024
3D Porous Edible Scaffolds from Rye Secalin for Cell-Based Pork Fat Tissue CulturingLingshan Su, Linzhi Jing, Shunjiang Zeng, et al.
Food Chemistry|May 2, 2021
Physicochemical and functional properties of red lentil protein isolates from three origins at different pHHui Wen Lee, Yuyun Lu, Yuyu Zhang, et al.
Pageof 5