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Entropy (Basel, Switzerland)
|
July 27, 2022
Generalized Maximum Complex Correntropy Augmented Adaptive IIR Filtering
Haotian Zheng, Guobing Qian
Journal of Dairy Science
|
May 18, 2025
Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties
Haoyi An, Haotian Zheng
Journal of Dairy Science
|
October 30, 2024
Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients
Haoyi An, Haotian Zheng
Journal of Dairy Science
|
October 11, 2025
Mesoscale fractal whey protein particles derived from microscale linear-shaped protein assemblies (Part 2): Foaming properties and heat stability
Hanyu Shi, Haotian Zheng
ACS Applied Bio Materials
|
March 17, 2024
Wound Dressing Based on Silver Nanoparticle Embedded Wool Keratin Electrospun Nanofibers Deposited on Cotton Fabric: Preparation, Characterization, Antimicrobial Activity, and Cytocompatibility
Mohammad Mahbubul Hassan, Kira Heins, Haotian Zheng
JDS Communications
|
February 25, 2026
Enzymatic synthesis of calcium lactobionate from cheese whey permeate as a value-added ingredient
Usman Amin, Chi Kong Yeung, Haotian Zheng
Journal of Dairy Science
|
April 11, 2025
Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology
Usman Amin, Chi Kong Yeung, Haotian Zheng
JDS Communications
|
January 30, 2026
The impact of sphingomyelin and cholesterol on ordered lipid domain formation in the bovine milk fat globule membrane using artificial giant unilamellar vesicles as a model
Haotian Zheng, Rafael Jiménez-Flores, David W Everett
Food Chemistry
|
December 31, 2017
The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch
Lokesh Kumar, Margaret Brennan, Haotian Zheng, et al.
Journal of Dairy Science
|
November 10, 2021
Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch
Lokesh Kumar, Margaret Brennan, Charles Brennan, et al.
Page
of 16
Search research articles
Search
Showing results (1-10 of 151) with videos related to
Sort By:
Page
of 16
Entropy (Basel, Switzerland)
|
July 27, 2022
Generalized Maximum Complex Correntropy Augmented Adaptive IIR Filtering
Haotian Zheng, Guobing Qian
Journal of Dairy Science
|
May 18, 2025
Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties
Haoyi An, Haotian Zheng
Journal of Dairy Science
|
October 30, 2024
Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients
Haoyi An, Haotian Zheng
Journal of Dairy Science
|
October 11, 2025
Mesoscale fractal whey protein particles derived from microscale linear-shaped protein assemblies (Part 2): Foaming properties and heat stability
Hanyu Shi, Haotian Zheng
ACS Applied Bio Materials
|
March 17, 2024
Wound Dressing Based on Silver Nanoparticle Embedded Wool Keratin Electrospun Nanofibers Deposited on Cotton Fabric: Preparation, Characterization, Antimicrobial Activity, and Cytocompatibility
Mohammad Mahbubul Hassan, Kira Heins, Haotian Zheng
JDS Communications
|
February 25, 2026
Enzymatic synthesis of calcium lactobionate from cheese whey permeate as a value-added ingredient
Usman Amin, Chi Kong Yeung, Haotian Zheng
Journal of Dairy Science
|
April 11, 2025
Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology
Usman Amin, Chi Kong Yeung, Haotian Zheng
JDS Communications
|
January 30, 2026
The impact of sphingomyelin and cholesterol on ordered lipid domain formation in the bovine milk fat globule membrane using artificial giant unilamellar vesicles as a model
Haotian Zheng, Rafael Jiménez-Flores, David W Everett
Food Chemistry
|
December 31, 2017
The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch
Lokesh Kumar, Margaret Brennan, Haotian Zheng, et al.
Journal of Dairy Science
|
November 10, 2021
Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch
Lokesh Kumar, Margaret Brennan, Charles Brennan, et al.
Page
of 16