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Hongxun Wang

Showing results (41-50 of 88) with videos related to

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Molecules (Basel, Switzerland)|March 28, 2024
Biphasic Fermentation of <i>Trapa bispinosa</i> Shells by <i>Ganoderma sinense</i> and Characterization of Its Polysaccharides and Alcoholic Extract and Analysis of Their BioactivityXiaoyan Sun, Qiuqi Lei, Qinyi Chen, et al.
Molecules (Basel, Switzerland)|December 11, 2022
Molecular Cloning, Expression, and Functional Analysis of Glycosyltransferase (TbUGGT) Gene from <i>Trapa bispinosa</i> RoxbShijie Ye, Dongjie Yin, Xiaoyan Sun, et al.
Food Chemistry: X|October 27, 2025
Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and bakingChunlan Jia, Yifan Li, Ying Sun, et al.
Foods (Basel, Switzerland)|March 11, 2023
Physicochemical and Functional Changes in Lotus Root Polysaccharide Associated with Noncovalent Binding of PolyphenolsQiulan Liu, Xiaoqin Zou, Yang Yi, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Exploration of binding mechanism of whey protein isolate and proanthocyanidin: Spectroscopic analysis and molecular dynamics simulationDanjun Guo, Cheng Chen, Qingmei Pan, et al.
Foods (Basel, Switzerland)|December 23, 2023
Effect of Fenugreek (<i>Trigonella foenum-graecum</i> L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck MeatMingyue Chen, Qingmei Pan, Binbin Wu, et al.
International Journal of Biological Macromolecules|September 27, 2024
Structural characterization and immunoregulatory mechanism of a low-molecular-weight polysaccharide from lotus rootYing Sun, Mengjie Zhang, Xueyu Jiang, et al.
Frontiers in Nutrition|February 23, 2024
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerkyYamin Pei, Xingyue Guo, Xionghui Shu, et al.
International Journal of Biological Macromolecules|June 5, 2023
Synthesis, characterization and anti-inflammatory activity of selenium nanoparticles stabilized by aminated yeast glucanYing Sun, Lishi Liang, Yang Yi, et al.
RSC Advances|May 11, 2022
Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometryWenfu Hou, Qianhui Han, Heng Gong, et al.
Pageof 9

Showing results (41-50 of 88) with videos related to

Sort By:
Pageof 9
Molecules (Basel, Switzerland)|March 28, 2024
Biphasic Fermentation of <i>Trapa bispinosa</i> Shells by <i>Ganoderma sinense</i> and Characterization of Its Polysaccharides and Alcoholic Extract and Analysis of Their BioactivityXiaoyan Sun, Qiuqi Lei, Qinyi Chen, et al.
Molecules (Basel, Switzerland)|December 11, 2022
Molecular Cloning, Expression, and Functional Analysis of Glycosyltransferase (TbUGGT) Gene from <i>Trapa bispinosa</i> RoxbShijie Ye, Dongjie Yin, Xiaoyan Sun, et al.
Food Chemistry: X|October 27, 2025
Flavor variation during the processing of lotus root whole powder: a combination of hot air drying, lysine supplementation and bakingChunlan Jia, Yifan Li, Ying Sun, et al.
Foods (Basel, Switzerland)|March 11, 2023
Physicochemical and Functional Changes in Lotus Root Polysaccharide Associated with Noncovalent Binding of PolyphenolsQiulan Liu, Xiaoqin Zou, Yang Yi, et al.
Food Research International (Ottawa, Ont.)|November 30, 2024
Exploration of binding mechanism of whey protein isolate and proanthocyanidin: Spectroscopic analysis and molecular dynamics simulationDanjun Guo, Cheng Chen, Qingmei Pan, et al.
Foods (Basel, Switzerland)|December 23, 2023
Effect of Fenugreek (<i>Trigonella foenum-graecum</i> L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck MeatMingyue Chen, Qingmei Pan, Binbin Wu, et al.
International Journal of Biological Macromolecules|September 27, 2024
Structural characterization and immunoregulatory mechanism of a low-molecular-weight polysaccharide from lotus rootYing Sun, Mengjie Zhang, Xueyu Jiang, et al.
Frontiers in Nutrition|February 23, 2024
Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerkyYamin Pei, Xingyue Guo, Xionghui Shu, et al.
International Journal of Biological Macromolecules|June 5, 2023
Synthesis, characterization and anti-inflammatory activity of selenium nanoparticles stabilized by aminated yeast glucanYing Sun, Lishi Liang, Yang Yi, et al.
RSC Advances|May 11, 2022
Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometryWenfu Hou, Qianhui Han, Heng Gong, et al.
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