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Foods (Basel, Switzerland)
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February 25, 2023
Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying
Lili Cao, Pengpeng Jia, Haotian Liu, et al.
Oral Diseases
|
April 16, 2024
The roles of 5-HT in orofacial pain
Zhishan Zou, Wenguo Fan, Haotian Liu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
January 29, 2024
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications
Quanyu Zhang, Baohua Kong, Haotian Liu, et al.
Food Chemistry
|
September 3, 2025
Ionic strength effects on rheology, microstructure, and properties of diacylglycerol-based high internal phase Pickering emulsion-myofibrillar protein gels
Ziyi Wang, Yafei Zhou, Qian Liu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
September 1, 2025
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties
Dewei Kong, Qian Liu, Qian Chen, et al.
Food Chemistry
|
January 13, 2026
Improving the functional, thermal stability and structural properties of soybean protein isolate by dual modification of succinylation combined with ultrasound: Focus on the ultrasound intensity
Dewei Kong, Wenting Hui, Haotian Liu, et al.
IEEE Transactions on Pattern Analysis and Machine Intelligence
|
May 22, 2025
Benchmarking and Analyzing Generative Data for Visual Recognition
Bo Li, Haotian Liu, Liangyu Chen, et al.
Food Chemistry
|
August 13, 2021
Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water
Haotian Liu, Zhi Wang, Iftikhar Hussain Badar, et al.
Meat Science
|
February 24, 2023
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Foods (Basel, Switzerland)
|
September 9, 2023
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin
Siqi Zhao, Ziyi Wang, Xuefei Wang, et al.
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of 22
Search research articles
Search
Showing results (51-60 of 211) with videos related to
Sort By:
Page
of 22
Foods (Basel, Switzerland)
|
February 25, 2023
Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying
Lili Cao, Pengpeng Jia, Haotian Liu, et al.
Oral Diseases
|
April 16, 2024
The roles of 5-HT in orofacial pain
Zhishan Zou, Wenguo Fan, Haotian Liu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
January 29, 2024
Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications
Quanyu Zhang, Baohua Kong, Haotian Liu, et al.
Food Chemistry
|
September 3, 2025
Ionic strength effects on rheology, microstructure, and properties of diacylglycerol-based high internal phase Pickering emulsion-myofibrillar protein gels
Ziyi Wang, Yafei Zhou, Qian Liu, et al.
Comprehensive Reviews in Food Science and Food Safety
|
September 1, 2025
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties
Dewei Kong, Qian Liu, Qian Chen, et al.
Food Chemistry
|
January 13, 2026
Improving the functional, thermal stability and structural properties of soybean protein isolate by dual modification of succinylation combined with ultrasound: Focus on the ultrasound intensity
Dewei Kong, Wenting Hui, Haotian Liu, et al.
IEEE Transactions on Pattern Analysis and Machine Intelligence
|
May 22, 2025
Benchmarking and Analyzing Generative Data for Visual Recognition
Bo Li, Haotian Liu, Liangyu Chen, et al.
Food Chemistry
|
August 13, 2021
Combination of high-intensity ultrasound and hydrogen peroxide treatment suppresses thermal aggregation behaviour of myofibrillar protein in water
Haotian Liu, Zhi Wang, Iftikhar Hussain Badar, et al.
Meat Science
|
February 24, 2023
Effect of vegetable oil hydrogel emulsion as a fat substitute on the physicochemical properties, fatty acid profile, and color stability of modified atmospheric packaged buffalo burgers
Iftikhar Hussain Badar, Yuexin Li, Haotian Liu, et al.
Foods (Basel, Switzerland)
|
September 9, 2023
Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin, and Soy Lecithin
Siqi Zhao, Ziyi Wang, Xuefei Wang, et al.
Page
of 22