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Jiarui Cao

Showing results (1-10 of 35) with videos related to

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Foods (Basel, Switzerland)|December 17, 2024
Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt ConcentrationsJiarui Cao, Meinou Corstens, Karin Schroën
Journal of Molecular Histology|November 26, 2022
Circ_0136474 promotes the progression of osteoarthritis by sponging mir-140-3p and upregulating MECP2Shile Cheng, Zhigang Nie, Jiarui Cao, et al.
Journal of Agricultural and Food Chemistry|December 18, 2023
Plant Protein-Derived Active Peptides: A Comprehensive ReviewFeng Zhu, Jiarui Cao, Yiting Song, et al.
Journal of the Science of Food and Agriculture|May 20, 2024
Effect of pH on the emulsifying performance of protein-polysaccharide complexesRuyuan Zhang, Meinou Corstens, Zisheng Luo, et al.
Cancer Medicine|December 8, 2025
Advances in Tumor-Derived Exosomal Non-Coding RNAs Regulating M2 Macrophage Polarization: Molecular Mechanisms and Signaling PathwayYifan Bian, Jilei Li, Jiarui Cao, et al.
Frontiers in Oncology|June 5, 2026
AI-driven pathology in esophageal cancer: from early screening to precision prognosticsYifan Bian, Jilei Li, Jiarui Cao, et al.
Food Chemistry|July 22, 2021
Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stabilityFangwei Li, Liang Zhou, Jiarui Cao, et al.
Food Chemistry|March 9, 2020
Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processingFangwei Li, Jiarui Cao, Qi Liu, et al.
Food Chemistry|February 19, 2022
Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stabilityFangwei Li, Jiarui Cao, Zhenhao Wang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional valueTingting Shi, Jiarui Cao, Jun Cao, et al.
Pageof 4

Showing results (1-10 of 35) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|December 17, 2024
Interfacial and Bulk Properties of Potato and Faba Protein in Connection with Physical Emulsion Stability at Various pH Values and High Salt ConcentrationsJiarui Cao, Meinou Corstens, Karin Schroën
Journal of Molecular Histology|November 26, 2022
Circ_0136474 promotes the progression of osteoarthritis by sponging mir-140-3p and upregulating MECP2Shile Cheng, Zhigang Nie, Jiarui Cao, et al.
Journal of Agricultural and Food Chemistry|December 18, 2023
Plant Protein-Derived Active Peptides: A Comprehensive ReviewFeng Zhu, Jiarui Cao, Yiting Song, et al.
Journal of the Science of Food and Agriculture|May 20, 2024
Effect of pH on the emulsifying performance of protein-polysaccharide complexesRuyuan Zhang, Meinou Corstens, Zisheng Luo, et al.
Cancer Medicine|December 8, 2025
Advances in Tumor-Derived Exosomal Non-Coding RNAs Regulating M2 Macrophage Polarization: Molecular Mechanisms and Signaling PathwayYifan Bian, Jilei Li, Jiarui Cao, et al.
Frontiers in Oncology|June 5, 2026
AI-driven pathology in esophageal cancer: from early screening to precision prognosticsYifan Bian, Jilei Li, Jiarui Cao, et al.
Food Chemistry|July 22, 2021
Aggregation induced by the synergy of sodium chloride and high-pressure improves chlorophyll stabilityFangwei Li, Liang Zhou, Jiarui Cao, et al.
Food Chemistry|March 9, 2020
Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processingFangwei Li, Jiarui Cao, Qi Liu, et al.
Food Chemistry|February 19, 2022
Dual aggregation in ground state and ground-excited state induced by high concentrations contributes to chlorophyll stabilityFangwei Li, Jiarui Cao, Zhenhao Wang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Almond (Amygdalus communis L.) kernel protein: A review on the extraction, functional properties and nutritional valueTingting Shi, Jiarui Cao, Jun Cao, et al.
Pageof 4