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Food Chemistry
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April 26, 2025
Interaction mechanism, intestinal delivery and sustained release potential of co-encapsulated EGCG based on sulfobutylether-β-cyclodextrin/casein composite nanoparticles
Hongcai Li, Mingran Yang, Yumiao Jia, et al.
BMC Public Health
|
May 4, 2024
Associated factors of periodontitis and predicted study among young man in China: a population-based cross-sectional study
Xiaohui Wen, Hui Li, Shiting Li, et al.
International Journal of Biological Macromolecules
|
May 5, 2024
Layer-by-layer coated probiotics with chitosan and liposomes exhibit enhanced therapeutic effects for DSS-induced colitis in mice
Mengzhen Han, Ning Shen, Weiteng Tan, et al.
Food Research International (Ottawa, Ont.)
|
October 11, 2025
An all-natural sustainable packaging strategy driven by hydrogen bond self-assembly for the fresh-cut apple and perishable grape preservation
Xingnan Wang, Yaqi Song, Xuanxi Wang, et al.
Journal of Agricultural and Food Chemistry
|
December 20, 2024
Encapsulation and Sustained Release of Quercetin-Loaded pH-Responsive Intelligent Nanovehicles Based on the Coassembly of Pea Protein Isolate and Hyaluronic Acid
Xingnan Wang, Yang Yang, Yanting Chen, et al.
Food Research International (Ottawa, Ont.)
|
March 4, 2023
Serum metabolomics combined with 16S rRNA sequencing to reveal the effects of Lycium barbarum polysaccharide on host metabolism and gut microbiota
Jingjing Liang, Xiaohan Li, Wenzhi Lei, et al.
Carbohydrate Polymers
|
September 14, 2025
Release, digestion and fermentation properties of polyphenols bound to sea buckthorn polysaccharides: Mechanistic explorations from integrated in vitro and in vivo studies
Xingnan Wang, Yanting Chen, Yike Han, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2026
Coassembly of Casein and Xanthan Gum as Nanocarriers for Lutein: Characterization, Interaction Mechanism, pH-Responsive Behavior, and Sustained-Release Potential
Xingnan Wang, Xuanxi Wang, Yike Han, et al.
Food Chemistry
|
September 12, 2022
Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides
Yaqin Wang, Lingjia Fan, Jintao Huang, et al.
Food Chemistry
|
October 18, 2024
Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
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Search research articles
Search
Showing results (31-40 of 52) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
April 26, 2025
Interaction mechanism, intestinal delivery and sustained release potential of co-encapsulated EGCG based on sulfobutylether-β-cyclodextrin/casein composite nanoparticles
Hongcai Li, Mingran Yang, Yumiao Jia, et al.
BMC Public Health
|
May 4, 2024
Associated factors of periodontitis and predicted study among young man in China: a population-based cross-sectional study
Xiaohui Wen, Hui Li, Shiting Li, et al.
International Journal of Biological Macromolecules
|
May 5, 2024
Layer-by-layer coated probiotics with chitosan and liposomes exhibit enhanced therapeutic effects for DSS-induced colitis in mice
Mengzhen Han, Ning Shen, Weiteng Tan, et al.
Food Research International (Ottawa, Ont.)
|
October 11, 2025
An all-natural sustainable packaging strategy driven by hydrogen bond self-assembly for the fresh-cut apple and perishable grape preservation
Xingnan Wang, Yaqi Song, Xuanxi Wang, et al.
Journal of Agricultural and Food Chemistry
|
December 20, 2024
Encapsulation and Sustained Release of Quercetin-Loaded pH-Responsive Intelligent Nanovehicles Based on the Coassembly of Pea Protein Isolate and Hyaluronic Acid
Xingnan Wang, Yang Yang, Yanting Chen, et al.
Food Research International (Ottawa, Ont.)
|
March 4, 2023
Serum metabolomics combined with 16S rRNA sequencing to reveal the effects of Lycium barbarum polysaccharide on host metabolism and gut microbiota
Jingjing Liang, Xiaohan Li, Wenzhi Lei, et al.
Carbohydrate Polymers
|
September 14, 2025
Release, digestion and fermentation properties of polyphenols bound to sea buckthorn polysaccharides: Mechanistic explorations from integrated in vitro and in vivo studies
Xingnan Wang, Yanting Chen, Yike Han, et al.
Journal of Agricultural and Food Chemistry
|
April 7, 2026
Coassembly of Casein and Xanthan Gum as Nanocarriers for Lutein: Characterization, Interaction Mechanism, pH-Responsive Behavior, and Sustained-Release Potential
Xingnan Wang, Xuanxi Wang, Yike Han, et al.
Food Chemistry
|
September 12, 2022
Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides
Yaqin Wang, Lingjia Fan, Jintao Huang, et al.
Food Chemistry
|
October 18, 2024
Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases
Shuang Yang, Mengxin Hou, Weiteng Tan, et al.
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of 6