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Brain & Spine
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February 2, 2026
Cortical structural variations and scoliosis risk: insights from a large-scale Mendelian randomization analysis
Hanjun Ma, Ju Liao, Mingxuan Liu, et al.
Foods (Basel, Switzerland)
|
September 28, 2021
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
Sheng Zhang, Si Chen, Sheng Geng, et al.
Food Chemistry
|
May 31, 2024
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Shengming Zhao, Liu Yang, Xiang Chen, et al.
Current Research in Food Science
|
February 23, 2023
An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties
Sheng Geng, Yuan Yuan, Xinying Jiang, et al.
Food Chemistry
|
October 17, 2015
Interaction of cinnamic acid derivatives with β-cyclodextrin in water: experimental and molecular modeling studies
Benguo Liu, Jie Zeng, Chen Chen, et al.
Journal of Food Science
|
April 29, 2015
Characterization of the Supermolecular Structure of Polydatin/6-O-α-Maltosyl-β-cyclodextrin Inclusion Complex
Benguo Liu, Yun Li, Huizhi Xiao, et al.
Food Chemistry: X
|
January 26, 2026
Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation
Hui Wang, Changjin Yu, Zhen Wang, et al.
Food Research International (Ottawa, Ont.)
|
November 4, 2025
High internal phase emulsions co-stabilized by rutin and grass carp myofibrillar protein: Multi-scale mechanism analysis based on interface protein composition and molecular dynamics
Xuehua Zhang, Mengke Li, Benguo Liu, et al.
Food Chemistry
|
April 12, 2026
Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
Mingming Zhu, Ketao Chen, Wang Liu, et al.
Discover Oncology
|
November 11, 2025
Plasma proteins and osteosarcoma risk: causal evidence from Mendelian randomization
Hanjun Ma, Ju Liao, Zonglong He, et al.
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Search research articles
Search
Showing results (41-50 of 66) with videos related to
Sort By:
Page
of 7
Brain & Spine
|
February 2, 2026
Cortical structural variations and scoliosis risk: insights from a large-scale Mendelian randomization analysis
Hanjun Ma, Ju Liao, Mingxuan Liu, et al.
Foods (Basel, Switzerland)
|
September 28, 2021
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
Sheng Zhang, Si Chen, Sheng Geng, et al.
Food Chemistry
|
May 31, 2024
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
Shengming Zhao, Liu Yang, Xiang Chen, et al.
Current Research in Food Science
|
February 23, 2023
An investigation on pickering nano-emulsions stabilized by dihydromyricetin/high-amylose corn starch composite particles: Preparation conditions and carrier properties
Sheng Geng, Yuan Yuan, Xinying Jiang, et al.
Food Chemistry
|
October 17, 2015
Interaction of cinnamic acid derivatives with β-cyclodextrin in water: experimental and molecular modeling studies
Benguo Liu, Jie Zeng, Chen Chen, et al.
Journal of Food Science
|
April 29, 2015
Characterization of the Supermolecular Structure of Polydatin/6-O-α-Maltosyl-β-cyclodextrin Inclusion Complex
Benguo Liu, Yun Li, Huizhi Xiao, et al.
Food Chemistry: X
|
January 26, 2026
Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation
Hui Wang, Changjin Yu, Zhen Wang, et al.
Food Research International (Ottawa, Ont.)
|
November 4, 2025
High internal phase emulsions co-stabilized by rutin and grass carp myofibrillar protein: Multi-scale mechanism analysis based on interface protein composition and molecular dynamics
Xuehua Zhang, Mengke Li, Benguo Liu, et al.
Food Chemistry
|
April 12, 2026
Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
Mingming Zhu, Ketao Chen, Wang Liu, et al.
Discover Oncology
|
November 11, 2025
Plasma proteins and osteosarcoma risk: causal evidence from Mendelian randomization
Hanjun Ma, Ju Liao, Zonglong He, et al.
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of 7