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Jinxuan Cao

Showing results (21-30 of 172) with videos related to

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Foods (Basel, Switzerland)|February 11, 2023
Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast DuckWendi Teng, Xinshuo Yao, Jingyi Li, et al.
Frontiers in Microbiology|June 19, 2018
Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of <i>Salmonella</i>Yangying Sun, Xiaojun Cai, Jinxuan Cao, et al.
Food & Function|January 9, 2013
Antioxidant activity and oxidative stress protection of duck proteins hydrolysates in SK-N-SH cellsYuxing Guo, Daodong Pan, Zhen Wu, et al.
Frontiers in Nutrition|June 17, 2022
The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken BonesYing Wang, Tao Feng, Qiang Xia, et al.
Applied and Environmental Microbiology|July 15, 2018
Quantitative PCR Analysis of Gut Disease-Discriminatory Phyla for Determining Shrimp Disease IncidenceWeina Yu, Jinxuan Cao, Wenfang Dai, et al.
Journal of Colloid and Interface Science|August 5, 2023
Reversible modulation of protocell volume via collective response of functional protein in its membraneChong Chen, Shuqi Wu, Ying Wang, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Modulatory effect of Cyclocarya paliurus flavonoids on the intestinal microbiota and liver clock genes of circadian rhythm disorder mice modelDan Song, Chi-Tang Ho, Xin Zhang, et al.
Critical Reviews in Food Science and Nutrition|April 11, 2023
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogelsZongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Mikrochimica Acta|March 30, 2018
Microfluidic electrophoretic non-enzymatic kanamycin assay making use of a stirring bar functionalized with gold-labeled aptamer, of a fluorescent DNA probe, and of signal amplification via hybridization chain reactionKai Zhang, Ning Gan, Futao Hu, et al.
Food Science & Nutrition|January 1, 2020
The modification of gelatin films: Based on various cross-linking mechanism of glutaraldehyde at acidic and alkaline conditionsJunjie Lin, Daodong Pan, Yangying Sun, et al.
Pageof 18

Showing results (21-30 of 172) with videos related to

Sort By:
Pageof 18
Foods (Basel, Switzerland)|February 11, 2023
Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast DuckWendi Teng, Xinshuo Yao, Jingyi Li, et al.
Frontiers in Microbiology|June 19, 2018
Effects of 1,8-cineole on Carbohydrate Metabolism Related Cell Structure Changes of <i>Salmonella</i>Yangying Sun, Xiaojun Cai, Jinxuan Cao, et al.
Food & Function|January 9, 2013
Antioxidant activity and oxidative stress protection of duck proteins hydrolysates in SK-N-SH cellsYuxing Guo, Daodong Pan, Zhen Wu, et al.
Frontiers in Nutrition|June 17, 2022
The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken BonesYing Wang, Tao Feng, Qiang Xia, et al.
Applied and Environmental Microbiology|July 15, 2018
Quantitative PCR Analysis of Gut Disease-Discriminatory Phyla for Determining Shrimp Disease IncidenceWeina Yu, Jinxuan Cao, Wenfang Dai, et al.
Journal of Colloid and Interface Science|August 5, 2023
Reversible modulation of protocell volume via collective response of functional protein in its membraneChong Chen, Shuqi Wu, Ying Wang, et al.
Food Research International (Ottawa, Ont.)|December 9, 2020
Modulatory effect of Cyclocarya paliurus flavonoids on the intestinal microbiota and liver clock genes of circadian rhythm disorder mice modelDan Song, Chi-Tang Ho, Xin Zhang, et al.
Critical Reviews in Food Science and Nutrition|April 11, 2023
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogelsZongyuan Han, Shucheng Liu, Jinxuan Cao, et al.
Mikrochimica Acta|March 30, 2018
Microfluidic electrophoretic non-enzymatic kanamycin assay making use of a stirring bar functionalized with gold-labeled aptamer, of a fluorescent DNA probe, and of signal amplification via hybridization chain reactionKai Zhang, Ning Gan, Futao Hu, et al.
Food Science & Nutrition|January 1, 2020
The modification of gelatin films: Based on various cross-linking mechanism of glutaraldehyde at acidic and alkaline conditionsJunjie Lin, Daodong Pan, Yangying Sun, et al.
Pageof 18