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Journal of the Science of Food and Agriculture
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April 3, 2024
Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein
Xinyuan Huang, Xin Li, Yufeng Zhang, et al.
International Journal of Biological Macromolecules
|
September 23, 2024
Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage
Yingmei Wu, Shuaihao Sun, Xin Li, et al.
Journal of the Science of Food and Agriculture
|
September 28, 2022
Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure
Xiang Huang, Rui Tu, Hongbo Song, et al.
Food Chemistry: X
|
June 30, 2025
Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties
Ting Hu, Jianhong Zhang, Yingmei Wu, et al.
Current Research in Food Science
|
July 1, 2026
Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils
Yingmei Wu, Fanying Shen, Jiaxin Luo, et al.
Food Chemistry
|
September 6, 2021
Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis
Qun Huang, Lan Liu, Yongyan Wu, et al.
Poultry Science
|
February 5, 2019
Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters
Dan He, Xixi Wang, Mingyan Ai, et al.
Food Science & Nutrition
|
January 30, 2020
Effects of electron-beam irradiation on inoculated <i>Listeria innocua,</i> microbiological and physicochemical quality of fresh noodles during refrigerated storage
Feifei Shi, Hongwei Zhao, Hongbo Song, et al.
Journal of Food Science
|
June 15, 2022
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein
Lan Liu, Qia Wang, Yongyan Wu, et al.
Journal of Dairy Science
|
February 22, 2026
Ultrasound-assisted Maillard reaction prepared whey protein isolate-arabinogalactan conjugates: Structural and functional properties
Tingting Gao, Siqi Yang, Jingwen Chen, et al.
Page
of 7
Search research articles
Search
Showing results (31-40 of 61) with videos related to
Sort By:
Page
of 7
Journal of the Science of Food and Agriculture
|
April 3, 2024
Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein
Xinyuan Huang, Xin Li, Yufeng Zhang, et al.
International Journal of Biological Macromolecules
|
September 23, 2024
Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage
Yingmei Wu, Shuaihao Sun, Xin Li, et al.
Journal of the Science of Food and Agriculture
|
September 28, 2022
Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure
Xiang Huang, Rui Tu, Hongbo Song, et al.
Food Chemistry: X
|
June 30, 2025
Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties
Ting Hu, Jianhong Zhang, Yingmei Wu, et al.
Current Research in Food Science
|
July 1, 2026
Effects of high-speed shear and esterification modification on physicochemical and structural properties of cassava starch and microencapsulation for olive oils
Yingmei Wu, Fanying Shen, Jiaxin Luo, et al.
Food Chemistry
|
September 6, 2021
Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis
Qun Huang, Lan Liu, Yongyan Wu, et al.
Poultry Science
|
February 5, 2019
Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters
Dan He, Xixi Wang, Mingyan Ai, et al.
Food Science & Nutrition
|
January 30, 2020
Effects of electron-beam irradiation on inoculated <i>Listeria innocua,</i> microbiological and physicochemical quality of fresh noodles during refrigerated storage
Feifei Shi, Hongwei Zhao, Hongbo Song, et al.
Journal of Food Science
|
June 15, 2022
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein
Lan Liu, Qia Wang, Yongyan Wu, et al.
Journal of Dairy Science
|
February 22, 2026
Ultrasound-assisted Maillard reaction prepared whey protein isolate-arabinogalactan conjugates: Structural and functional properties
Tingting Gao, Siqi Yang, Jingwen Chen, et al.
Page
of 7