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Food Chemistry
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October 20, 2024
Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
Xin Fan, Kexin Zhang, Zhifeng Tan, et al.
RSC Advances
|
May 2, 2022
Phase behavior and interfacial tension of ternary polymer mixtures with block copolymers
Dongmei Liu, Ye Lin, Kai Gong, et al.
Food Chemistry
|
November 6, 2025
Multidimensional strategy for discovering saltiness-enhancing peptides in shrimp heads integrating ultra-high pressure hydrolysis and machine learning
Na Li, Yafang Song, Yang Liu, et al.
Food Chemistry: X
|
August 19, 2024
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (<i>Procambarus clarkia</i>): Insights from water boiling vs. microwaving
Wensi Xu, Qifu Yang, Deyang Li, et al.
Nature Communications
|
January 21, 2026
Efficient multicolor X-ray excited persistent luminescence enabled by Gd-mediated trap clusters
Bin Yang, Deyang Li, Renren Deng, et al.
Food Chemistry: X
|
April 22, 2026
Transformative artificial intelligence integration in aquatic supply chains: synergizing precision aquaculture with intelligent logistics and data-driven consumption
Xiaonan Fan, Jiyu Zou, Yang Liu, et al.
Food Chemistry
|
February 17, 2026
High-pressure homogenized whey protein-milk fat composite salt enhances myofibrillar protein gelation in Litopenaeus vannamei: A mechanistic approach to sodium reduction with improved texture and digestibility
Xin Fan, Cewen Yang, Jiali Zou, et al.
RSC Advances
|
April 15, 2022
Effect of sequence distribution of block copolymers on the interfacial properties of ternary mixtures: a dissipative particle dynamics simulation
Dongmei Liu, Ye Lin, Huifeng Bo, et al.
Foods (Basel, Switzerland)
|
August 12, 2023
The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall
Min Zhang, Yuxin Liu, Mengling Jin, et al.
Journal of Food Science
|
March 9, 2022
Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β-lactoglobulin against heat-induced oxidation
Wenfeng Li, Pengling Gong, Mengyi Xu, et al.
Page
of 11
Search research articles
Search
Showing results (31-40 of 101) with videos related to
Sort By:
Page
of 11
Food Chemistry
|
October 20, 2024
Effects of ultrahigh pressure heat-assisted technology on the physicochemical and gelling properties of myofibrillar protein from Penaeus vannamei
Xin Fan, Kexin Zhang, Zhifeng Tan, et al.
RSC Advances
|
May 2, 2022
Phase behavior and interfacial tension of ternary polymer mixtures with block copolymers
Dongmei Liu, Ye Lin, Kai Gong, et al.
Food Chemistry
|
November 6, 2025
Multidimensional strategy for discovering saltiness-enhancing peptides in shrimp heads integrating ultra-high pressure hydrolysis and machine learning
Na Li, Yafang Song, Yang Liu, et al.
Food Chemistry: X
|
August 19, 2024
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (<i>Procambarus clarkia</i>): Insights from water boiling vs. microwaving
Wensi Xu, Qifu Yang, Deyang Li, et al.
Nature Communications
|
January 21, 2026
Efficient multicolor X-ray excited persistent luminescence enabled by Gd-mediated trap clusters
Bin Yang, Deyang Li, Renren Deng, et al.
Food Chemistry: X
|
April 22, 2026
Transformative artificial intelligence integration in aquatic supply chains: synergizing precision aquaculture with intelligent logistics and data-driven consumption
Xiaonan Fan, Jiyu Zou, Yang Liu, et al.
Food Chemistry
|
February 17, 2026
High-pressure homogenized whey protein-milk fat composite salt enhances myofibrillar protein gelation in Litopenaeus vannamei: A mechanistic approach to sodium reduction with improved texture and digestibility
Xin Fan, Cewen Yang, Jiali Zou, et al.
RSC Advances
|
April 15, 2022
Effect of sequence distribution of block copolymers on the interfacial properties of ternary mixtures: a dissipative particle dynamics simulation
Dongmei Liu, Ye Lin, Huifeng Bo, et al.
Foods (Basel, Switzerland)
|
August 12, 2023
The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall
Min Zhang, Yuxin Liu, Mengling Jin, et al.
Journal of Food Science
|
March 9, 2022
Isolation and characterization of the anthocyanins derived from red radishes (Raphanus sativus L.) and the protective ability of β-lactoglobulin against heat-induced oxidation
Wenfeng Li, Pengling Gong, Mengyi Xu, et al.
Page
of 11