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Fuge Niu

Showing results (1-10 of 36) with videos related to

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Food Chemistry|July 5, 2016
Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabicFuge Niu, Weichun Pan, Yujie Su, et al.
Journal of the Science of Food and Agriculture|June 26, 2015
Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugarLiting Xing, Fuge Niu, Yujie Su, et al.
Journal of Agricultural and Food Chemistry|September 17, 2025
pH-Responsive Sustained-Release Hydrogel Microspheres for the Protection, Delivery and Release of Oral Polysaccharide IronHuabin Liao, Feina Gu, Ya Wen, et al.
RSC Advances|May 11, 2022
Adsorption activity of coconut (<i>Cocos nucifera</i> L.) cake dietary fibers: effect of acidic treatment, cellulase hydrolysis, particle size and pHYajun Zheng, Yan Li, Jianguo Xu, et al.
Journal of Food Science and Technology|March 4, 2020
Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexesFuge Niu, Mengya Li, Jiamei Fan, et al.
Colloids and Surfaces. B, Biointerfaces|October 24, 2013
Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentrationFuge Niu, Yujie Su, Yuntao Liu, et al.
Food Chemistry|December 26, 2024
The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimiFuge Niu, Xiang Li, Chenyang Lin, et al.
International Journal of Biological Macromolecules|May 11, 2024
Biomacromolecular carriers based hydrophobic natural products for potential cancer therapyWeichun Pan, Feina Gu, Xinyu Yan, et al.
Journal of Food Science and Technology|July 4, 2015
Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolkYujie Su, Ying Tian, Ruhui Yan, et al.
Frontiers in Nutrition|January 23, 2023
The influence of KCl concentration on the gelation of myofibrillar protein giant squid (<i>Dosidicus gigas</i>) due to molecular conformation changeFuge Niu, Shuang Ma, Xiuzhen Zhang, et al.
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
Food Chemistry|July 5, 2016
Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabicFuge Niu, Weichun Pan, Yujie Su, et al.
Journal of the Science of Food and Agriculture|June 26, 2015
Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugarLiting Xing, Fuge Niu, Yujie Su, et al.
Journal of Agricultural and Food Chemistry|September 17, 2025
pH-Responsive Sustained-Release Hydrogel Microspheres for the Protection, Delivery and Release of Oral Polysaccharide IronHuabin Liao, Feina Gu, Ya Wen, et al.
RSC Advances|May 11, 2022
Adsorption activity of coconut (<i>Cocos nucifera</i> L.) cake dietary fibers: effect of acidic treatment, cellulase hydrolysis, particle size and pHYajun Zheng, Yan Li, Jianguo Xu, et al.
Journal of Food Science and Technology|March 4, 2020
Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexesFuge Niu, Mengya Li, Jiamei Fan, et al.
Colloids and Surfaces. B, Biointerfaces|October 24, 2013
Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentrationFuge Niu, Yujie Su, Yuntao Liu, et al.
Food Chemistry|December 26, 2024
The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimiFuge Niu, Xiang Li, Chenyang Lin, et al.
International Journal of Biological Macromolecules|May 11, 2024
Biomacromolecular carriers based hydrophobic natural products for potential cancer therapyWeichun Pan, Feina Gu, Xinyu Yan, et al.
Journal of Food Science and Technology|July 4, 2015
Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolkYujie Su, Ying Tian, Ruhui Yan, et al.
Frontiers in Nutrition|January 23, 2023
The influence of KCl concentration on the gelation of myofibrillar protein giant squid (<i>Dosidicus gigas</i>) due to molecular conformation changeFuge Niu, Shuang Ma, Xiuzhen Zhang, et al.
Pageof 4