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Haozhe Yi

Showing results (1-10 of 7) with videos related to

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Langmuir : the ACS Journal of Surfaces and Colloids|February 26, 2024
Spontaneous Transfer of Droplets across a Microfluidic Liquid-Liquid InterfaceHaozhe Yi, Taotao Fu, Daofan Ma, et al.
International Journal of Biological Macromolecules|May 2, 2026
Effect of salt concentration on the structure and properties of wheat starch-acetylated starch binary gelsLilin Zhu, Xiaowen Pi, Shengsong Ji, et al.
Food Chemistry|February 19, 2026
Effects of moisture content on the physicochemical properties and swallowing function of surimi gelLixiang Zhu, Lijun Zha, Haozhe Yi, et al.
Waste Management (New York, N.Y.)|July 17, 2022
Structural parts based on Municipal-Solid-Waste incineration ashesKiwon Oh, Hongyan Ma, Haozhe Yi, et al.
Journal of Agricultural and Food Chemistry|June 17, 2026
A Comprehensive Review of Glycation on Food Quality Involved Allergenicity Reduction and Functionality Improvement: Mechanisms, Influence Factor, Application, and Future DirectionSiyu Ren, Tanying Zhang, Bowen Li, et al.
Materials Horizons|June 21, 2023
Thermally activated dynamic bonding network for enhancing high-temperature energy storage performance of PEI-based dielectricsJialong Li, Xiaoxu Liu, Bingshun Huang, et al.
Food Chemistry|April 29, 2026
Research progress on the characteristics of milk allergens and the effect of Maillard reaction and its assistance treatment on allergenicityXiaowen Pi, Tanying Zhang, Jia Cao, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Langmuir : the ACS Journal of Surfaces and Colloids|February 26, 2024
Spontaneous Transfer of Droplets across a Microfluidic Liquid-Liquid InterfaceHaozhe Yi, Taotao Fu, Daofan Ma, et al.
International Journal of Biological Macromolecules|May 2, 2026
Effect of salt concentration on the structure and properties of wheat starch-acetylated starch binary gelsLilin Zhu, Xiaowen Pi, Shengsong Ji, et al.
Food Chemistry|February 19, 2026
Effects of moisture content on the physicochemical properties and swallowing function of surimi gelLixiang Zhu, Lijun Zha, Haozhe Yi, et al.
Waste Management (New York, N.Y.)|July 17, 2022
Structural parts based on Municipal-Solid-Waste incineration ashesKiwon Oh, Hongyan Ma, Haozhe Yi, et al.
Journal of Agricultural and Food Chemistry|June 17, 2026
A Comprehensive Review of Glycation on Food Quality Involved Allergenicity Reduction and Functionality Improvement: Mechanisms, Influence Factor, Application, and Future DirectionSiyu Ren, Tanying Zhang, Bowen Li, et al.
Materials Horizons|June 21, 2023
Thermally activated dynamic bonding network for enhancing high-temperature energy storage performance of PEI-based dielectricsJialong Li, Xiaoxu Liu, Bingshun Huang, et al.
Food Chemistry|April 29, 2026
Research progress on the characteristics of milk allergens and the effect of Maillard reaction and its assistance treatment on allergenicityXiaowen Pi, Tanying Zhang, Jia Cao, et al.
Pageof 1