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Foods (Basel, Switzerland)
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April 13, 2024
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Journal of Food Science
|
April 22, 2021
Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions
Jin Gao, Hongshan Liang, Shugang Li, et al.
Bioorganic Chemistry
|
July 7, 2020
Phytosterols disaggregate bovine serum albumin under the glycation conditions through interacting with its glycation sites and altering its secondary structure elements
Remah Sobhy, Ibrahim Khalifa, Hongshan Liang, et al.
Frontiers in Nutrition
|
January 28, 2022
Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
Xiaotong Yang, Haomin Sui, Hongshan Liang, et al.
Food Chemistry
|
November 19, 2025
Fat content of milk modulates colloidal properties of sea buckthorn: In situ flavonol dissolution and migration
Jie Sheng, Lanlan Yao, Liang Li, et al.
Journal of the Science of Food and Agriculture
|
December 11, 2024
Effects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread
Zirou Xiao, Shuang Wu, Hongshan Liang, et al.
Food Research International (Ottawa, Ont.)
|
December 29, 2019
Plant exine capsules based encapsulation strategy: A high loading and long-term effective delivery system for nobiletin
Di Wu, Youyan Liang, Yaqiong Pei, et al.
ACS Biomaterials Science & Engineering
|
December 5, 2025
Mechanistic Insights into Tannic Acid-Polyethylene Glycol-Induced Self-Assembly of Nobiletin: From Molecular Binding to Enhanced Bioavailability
Xiaojuan Chen, Bojia Li, Bin Zhou, et al.
International Journal of Biological Macromolecules
|
February 11, 2025
Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion
Hongmin Dai, Luming Wen, Hongshan Liang, et al.
Food Chemistry
|
March 5, 2026
Xanthan gum alters the mucosal adhesion performance of konjac glucomannan through an entropy loss-type network entrapment mechanism
Wenjing Chen, Xuyue Wang, Hongshan Liang, et al.
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of 9
Search research articles
Search
Showing results (1-10 of 88) with videos related to
Sort By:
Page
of 9
Foods (Basel, Switzerland)
|
April 13, 2024
Food Hydrocolloids: Structure, Properties, and Applications
Yanlei Gao, Ru Liu, Hongshan Liang
Journal of Food Science
|
April 22, 2021
Development of zein/soluble soybean polysaccharide nanoparticle-stabilized Pickering emulsions
Jin Gao, Hongshan Liang, Shugang Li, et al.
Bioorganic Chemistry
|
July 7, 2020
Phytosterols disaggregate bovine serum albumin under the glycation conditions through interacting with its glycation sites and altering its secondary structure elements
Remah Sobhy, Ibrahim Khalifa, Hongshan Liang, et al.
Frontiers in Nutrition
|
January 28, 2022
Effects of M/G Ratios of Sodium Alginate on Physicochemical Stability and Calcium Release Behavior of Pickering Emulsion Stabilized by Calcium Carbonate
Xiaotong Yang, Haomin Sui, Hongshan Liang, et al.
Food Chemistry
|
November 19, 2025
Fat content of milk modulates colloidal properties of sea buckthorn: In situ flavonol dissolution and migration
Jie Sheng, Lanlan Yao, Liang Li, et al.
Journal of the Science of Food and Agriculture
|
December 11, 2024
Effects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread
Zirou Xiao, Shuang Wu, Hongshan Liang, et al.
Food Research International (Ottawa, Ont.)
|
December 29, 2019
Plant exine capsules based encapsulation strategy: A high loading and long-term effective delivery system for nobiletin
Di Wu, Youyan Liang, Yaqiong Pei, et al.
ACS Biomaterials Science & Engineering
|
December 5, 2025
Mechanistic Insights into Tannic Acid-Polyethylene Glycol-Induced Self-Assembly of Nobiletin: From Molecular Binding to Enhanced Bioavailability
Xiaojuan Chen, Bojia Li, Bin Zhou, et al.
International Journal of Biological Macromolecules
|
February 11, 2025
Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion
Hongmin Dai, Luming Wen, Hongshan Liang, et al.
Food Chemistry
|
March 5, 2026
Xanthan gum alters the mucosal adhesion performance of konjac glucomannan through an entropy loss-type network entrapment mechanism
Wenjing Chen, Xuyue Wang, Hongshan Liang, et al.
Page
of 9