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Fuge Niu

Showing results (11-20 of 36) with videos related to

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Food Chemistry|September 28, 2021
The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) minceFuge Niu, Jiao Yu, Jiamei Fan, et al.
Carbohydrate Polymers|April 2, 2017
The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistanceFuge Niu, Mengya Li, Qi Huang, et al.
Food Chemistry|March 15, 2026
Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative fluorescence methodFuge Niu, Chunfang He, Huabin Liao, et al.
Biomacromolecules|March 13, 2023
Aggregation and Growth Mechanism of Ovalbumin and Sodium Carboxymethylcellulose Colloidal Particles under Thermal InductionFuge Niu, Feina Gu, Mengdi Zhao, et al.
Carbohydrate Polymers|August 8, 2021
Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcuminFuge Niu, Demei Hu, Feina Gu, et al.
Journal of the Science of Food and Agriculture|September 8, 2023
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleateFuge Niu, Mengdi Zhao, Weiwei Tu, et al.
Food Chemistry|December 8, 2024
The probing for nanoparticles in soybean protein isolate solutionsWeichun Pan, Wenhan Wu, Shuang Ma, et al.
Food Chemistry|June 13, 2020
Properties of nano protein particle in solutions of myofibrillar protein extracted from giant squid (Dosidicusgigas)Fuge Niu, Yu Jiao, Rui Zhang, et al.
Food Chemistry|October 6, 2021
Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stabilityFuge Niu, Yixuan Du, Qiuping Zhang, et al.
International Journal of Biological Macromolecules|July 23, 2023
Interaction between potassium iodide and bovine serum albumin, ovalbumin and lysozyme under different temperature inductionWeichun Pan, Yanren Cao, Feina Gu, et al.
Pageof 4

Showing results (11-20 of 36) with videos related to

Sort By:
Pageof 4
Food Chemistry|September 28, 2021
The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) minceFuge Niu, Jiao Yu, Jiamei Fan, et al.
Carbohydrate Polymers|April 2, 2017
The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistanceFuge Niu, Mengya Li, Qi Huang, et al.
Food Chemistry|March 15, 2026
Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative fluorescence methodFuge Niu, Chunfang He, Huabin Liao, et al.
Biomacromolecules|March 13, 2023
Aggregation and Growth Mechanism of Ovalbumin and Sodium Carboxymethylcellulose Colloidal Particles under Thermal InductionFuge Niu, Feina Gu, Mengdi Zhao, et al.
Carbohydrate Polymers|August 8, 2021
Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcuminFuge Niu, Demei Hu, Feina Gu, et al.
Journal of the Science of Food and Agriculture|September 8, 2023
Fabrication and stability of W/O/W emulsions stabilized by gum arabic and polyglycerol polyricinoleateFuge Niu, Mengdi Zhao, Weiwei Tu, et al.
Food Chemistry|December 8, 2024
The probing for nanoparticles in soybean protein isolate solutionsWeichun Pan, Wenhan Wu, Shuang Ma, et al.
Food Chemistry|June 13, 2020
Properties of nano protein particle in solutions of myofibrillar protein extracted from giant squid (Dosidicusgigas)Fuge Niu, Yu Jiao, Rui Zhang, et al.
Food Chemistry|October 6, 2021
Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stabilityFuge Niu, Yixuan Du, Qiuping Zhang, et al.
International Journal of Biological Macromolecules|July 23, 2023
Interaction between potassium iodide and bovine serum albumin, ovalbumin and lysozyme under different temperature inductionWeichun Pan, Yanren Cao, Feina Gu, et al.
Pageof 4