Search research articles
Contact Us
Filters
Showing results (41-50 of 75) with videos related to
Page
of 8
Sort By:
Food Chemistry
|
March 30, 2021
Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation
Jiaqi Li, Ran Tian, Guizhao Liang, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Insight into covalent conjugates of β-lactoglobulin with rutin: Characterizing allergenicity, digestibility, and antioxidant properties in vitro
Zhifen Deng, Yuting Xia, Lang Chen, et al.
Journal of Molecular Graphics & Modelling
|
September 6, 2013
Comprehensive 3D-QSAR and binding mode of BACE-1 inhibitors using R-group search and molecular docking
Dandan Huang, Yonglan Liu, Bozhi Shi, et al.
Food Chemistry
|
June 6, 2021
Identification of the functional food ingredients with antithrombotic properties via virtual screen and experimental studies
Xin Zheng, Pei Pu, Botian Ding, et al.
Foods (Basel, Switzerland)
|
November 14, 2023
Insight into the Interaction Mechanism of Vitamin D against Metabolic Syndrome: A Meta-Analysis and In Silico Study
Yuting Xia, Yuandong Yu, Yi Zhao, et al.
Food Chemistry
|
November 8, 2020
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin
Sheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
International Journal of Molecular Sciences
|
August 7, 2015
Experimental and Theoretical Investigations on the Supermolecular Structure of Isoliquiritigenin and 6-O-α-D-Maltosyl-β-cyclodextrin Inclusion Complex
Bin Li, Benguo Liu, Jiaqi Li, et al.
Computers in Biology and Medicine
|
January 26, 2023
Prediction of antioxidant peptides using a quantitative structure-activity relationship predictor (AnOxPP) based on bidirectional long short-term memory neural network and interpretable amino acid descriptors
Dongya Qin, Linna Jiao, Ruihong Wang, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2022
Prediction of bitterant and sweetener using structure-taste relationship models based on an artificial neural network
Weichen Bo, Dongya Qin, Xin Zheng, et al.
Food Chemistry
|
November 6, 2020
Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study
Pei Pu, Xin Zheng, Linna Jiao, et al.
Page
of 8
Search research articles
Search
Showing results (41-50 of 75) with videos related to
Sort By:
Page
of 8
Food Chemistry
|
March 30, 2021
Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation
Jiaqi Li, Ran Tian, Guizhao Liang, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Insight into covalent conjugates of β-lactoglobulin with rutin: Characterizing allergenicity, digestibility, and antioxidant properties in vitro
Zhifen Deng, Yuting Xia, Lang Chen, et al.
Journal of Molecular Graphics & Modelling
|
September 6, 2013
Comprehensive 3D-QSAR and binding mode of BACE-1 inhibitors using R-group search and molecular docking
Dandan Huang, Yonglan Liu, Bozhi Shi, et al.
Food Chemistry
|
June 6, 2021
Identification of the functional food ingredients with antithrombotic properties via virtual screen and experimental studies
Xin Zheng, Pei Pu, Botian Ding, et al.
Foods (Basel, Switzerland)
|
November 14, 2023
Insight into the Interaction Mechanism of Vitamin D against Metabolic Syndrome: A Meta-Analysis and In Silico Study
Yuting Xia, Yuandong Yu, Yi Zhao, et al.
Food Chemistry
|
November 8, 2020
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin
Sheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
International Journal of Molecular Sciences
|
August 7, 2015
Experimental and Theoretical Investigations on the Supermolecular Structure of Isoliquiritigenin and 6-O-α-D-Maltosyl-β-cyclodextrin Inclusion Complex
Bin Li, Benguo Liu, Jiaqi Li, et al.
Computers in Biology and Medicine
|
January 26, 2023
Prediction of antioxidant peptides using a quantitative structure-activity relationship predictor (AnOxPP) based on bidirectional long short-term memory neural network and interpretable amino acid descriptors
Dongya Qin, Linna Jiao, Ruihong Wang, et al.
Food Research International (Ottawa, Ont.)
|
March 1, 2022
Prediction of bitterant and sweetener using structure-taste relationship models based on an artificial neural network
Weichen Bo, Dongya Qin, Xin Zheng, et al.
Food Chemistry
|
November 6, 2020
Six flavonoids inhibit the antigenicity of β-lactoglobulin by noncovalent interactions: A spectroscopic and molecular docking study
Pei Pu, Xin Zheng, Linna Jiao, et al.
Page
of 8