Showing results (11-20 of 110) with videos related to
Sort By:
Pageof 11
Food Chemistry|October 22, 2016
Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulinXuanyi Meng, Yuxin Bai, Jinyan Gao, et al.Journal of the Science of Food and Agriculture|June 17, 2017
Development of a H<sub>2</sub> O<sub>2</sub> -sensitive quantum dots-based fluorescent sandwich ELISA for sensitive detection of bovine β-lactoglobulin by monoclonal antibodyShengfa He, Xin Li, Jinyan Gao, et al.Journal of Food Science|September 14, 2021
Desalination of duck egg white by biocoagulation to obtain peptide-ferrous chelate as iron delivery system: Preparation, characterization, and Fe2+ release evaluation in vitroQiang Shi, Meijuan Wei, Hongbing Chen, et al.Food Chemistry|March 10, 2017
Development of sandwich ELISA for testing bovine β-lactoglobulin allergenic residues by specific polyclonal antibody against human IgE binding epitopesShengfa He, Xin Li, Jinyan Gao, et al.International Journal of Biological Macromolecules|October 18, 2017
Cross-linked ovalbumin catalyzed by polyphenol oxidase: Preparation, structure and potential allergenicityKe Liu, Shuguang Chen, Hongbing Chen, et al.Foods (Basel, Switzerland)|August 26, 2022
Effects of Glucose and Homogenization Treatment on the Quality of Liquid Whole EggsWei Hu, Yong Wu, Hongbing Chen, et al.Journal of Applied Gerontology : the Official Journal of the Southern Gerontological Society|November 11, 2022
The Effect of a Long-Term Care Insurance Program on Subjective Well-Being of Older Adults with a Disability: Quasi-Experimental Evidence from ChinaHongli Fan, Yingcheng Wang, Jinyan Gao, et al.Health Economics|January 8, 2025
Economic Value of Informal Care: Contingent Valuation From the Perspective of Caregivers and Care Recipients in ChinaHongli Fan, Jinyan Gao, Lu Chen, et al.Asia Pacific Allergy|November 3, 2016
Imidacloprid inhibits IgE-mediated RBL-2H3 cell degranulation and passive cutaneous anaphylaxisLinbo Shi, Li Zou, Jinyan Gao, et al.Food Chemistry|February 20, 2022
Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg whiteJinyan Gao, Qiang Shi, Yu Ye, et al.Pageof 11