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Gan Hu

Showing results (1-10 of 57) with videos related to

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Food Chemistry|February 12, 2026
Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospectsSulaiman Ahmed, Gan Hu, Zahra Batool
Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi = Zhongguo Xiufu Chongjian Waike Zazhi = Chinese Journal of Reparative and Reconstructive Surgery|December 11, 2003
[Retrospective analysis of 75 cases of flap transplantations in children]Li Lin, Li-qiang Gu, Gan-hu Ye
Food Chemistry|April 30, 2026
Protein-polyphenol interactions in plant-based systems: Mechanisms, structure-function relationships, and nutritional implicationsZahra Batool, Sulaiman Ahmed, Gan Hu, et al.
Food Science and Biotechnology|July 6, 2019
Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in miceZhihui Yu, Ning Wang, Gan Hu, et al.
Breeding Science|February 7, 2017
Cytological characterization of a thermo-sensitive cytoplasmic male-sterile wheat line having K-type cytoplasm of <i>Aegilops kotschyi</i>Liying Meng, Zihan Liu, Lingli Zhang, et al.
Surgical and Radiologic Anatomy : SRA|June 30, 2012
Variations in the extensor grooves on the radial styloid process in Chinese populationLiang Xiao, Yi-kai Li, Gan-hu Ye, et al.
Food Science & Nutrition|October 12, 2023
Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cellsYan Wu, Changyi Mao, Gan Hu, et al.
Foods (Basel, Switzerland)|September 23, 2022
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional PropertiesGan Hu, Jiemin Zhang, Qi Wang, et al.
Foods (Basel, Switzerland)|February 25, 2023
Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 CellsYan Wu, Xiujuan Li, Meihu Ma, et al.
Food Chemistry|December 20, 2024
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibilityGan Hu, Xiaolin Wang, Zahra Batool, et al.
Pageof 6

Showing results (1-10 of 57) with videos related to

Sort By:
Pageof 6
Food Chemistry|February 12, 2026
Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospectsSulaiman Ahmed, Gan Hu, Zahra Batool
Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi = Zhongguo Xiufu Chongjian Waike Zazhi = Chinese Journal of Reparative and Reconstructive Surgery|December 11, 2003
[Retrospective analysis of 75 cases of flap transplantations in children]Li Lin, Li-qiang Gu, Gan-hu Ye
Food Chemistry|April 30, 2026
Protein-polyphenol interactions in plant-based systems: Mechanisms, structure-function relationships, and nutritional implicationsZahra Batool, Sulaiman Ahmed, Gan Hu, et al.
Food Science and Biotechnology|July 6, 2019
Comparison of long-term effects of egg yolk consumption under normal and high fat diet on lipid metabolism and fatty acids profile in miceZhihui Yu, Ning Wang, Gan Hu, et al.
Breeding Science|February 7, 2017
Cytological characterization of a thermo-sensitive cytoplasmic male-sterile wheat line having K-type cytoplasm of <i>Aegilops kotschyi</i>Liying Meng, Zihan Liu, Lingli Zhang, et al.
Surgical and Radiologic Anatomy : SRA|June 30, 2012
Variations in the extensor grooves on the radial styloid process in Chinese populationLiang Xiao, Yi-kai Li, Gan-hu Ye, et al.
Food Science & Nutrition|October 12, 2023
Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cellsYan Wu, Changyi Mao, Gan Hu, et al.
Foods (Basel, Switzerland)|September 23, 2022
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional PropertiesGan Hu, Jiemin Zhang, Qi Wang, et al.
Foods (Basel, Switzerland)|February 25, 2023
Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 CellsYan Wu, Xiujuan Li, Meihu Ma, et al.
Food Chemistry|December 20, 2024
Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibilityGan Hu, Xiaolin Wang, Zahra Batool, et al.
Pageof 6