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BMC Medical Informatics and Decision Making|April 21, 2023
The prediction of distant metastasis risk for male breast cancer patients based on an interpretable machine learning modelXuhai Zhao, Cong Jiang
Food Chemistry|May 6, 2019
Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread applicationZong Meng, Ying Guo, Yong Wang, et al.
International Journal of Biological Macromolecules|December 7, 2024
Impact of high-intensity ultrasound on interfacial protein adsorption of non-dairy whipping cream: Whipping properties and foam stabilization modelJixian Mao, Yujie Gao, Weihao Ye, et al.
Peerj|August 23, 2023
Rewarding outcomes enhance attentional capture and delay attentional disengagementMinmin Yan, Zong Meng, Na Hu, et al.
ISA Transactions|August 12, 2023
A novel fault classification feature extraction method for rolling bearing based on multi-sensor fusion technology and EB-1D-TP encoding algorithmZuozhou Pan, Zhengyuan Zhang, Zong Meng, et al.
Food Chemistry|November 24, 2024
Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analoguesLiyang Du, Shanshan Zhou, Yilei Huang, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregationJiaxin Guo, Lujie Cui, Yizhou Huang, et al.
Journal of Agricultural and Food Chemistry|December 17, 2013
Fat crystal migration and aggregation and polymorphism evolution during the formation of granular crystals in beef tallow and palm oilZong Meng, Wenxin Geng, Xingguo Wang, et al.
Food Chemistry|March 24, 2019
Structural and mechanical behavior of colloidal fat crystal networks of fully hydrogenated lauric acid-rich fats and rapeseed oils mixturesXiuhang Chai, Zong Meng, Chunhuan Liu, et al.
Food Chemistry|October 9, 2024
Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processingJiaxin Guo, Yizhou Huang, Xinya Gu, et al.
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