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Ultrasonics Sonochemistry
|
October 25, 2016
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
Ziye Zhang, Joe M Regenstein, Peng Zhou, et al.
Critical Reviews in Food Science and Nutrition
|
December 18, 2023
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Shizhang Yan, Joe M Regenstein, Baokun Qi, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Tofu products: A review of their raw materials, processing conditions, and packaging
Li Zheng, Joe M Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 19, 2022
Soy protein isolates: A review of their composition, aggregation, and gelation
Li Zheng, Joe M Regenstein, Linyi Zhou, et al.
Carbohydrate Polymers
|
August 21, 2019
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
Yuying Hu, Chunmei Li, Joe M Regenstein, et al.
International Journal of Biological Macromolecules
|
April 21, 2024
Rice proteins: A review of their extraction, modification techniques and applications
Li Zheng, Yue San, Yuejiao Xing, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|
January 25, 2022
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel
Xueying Feng, Ben Yu, Joe M Regenstein, et al.
Journal of Food Science and Technology
|
July 25, 2022
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (<i>Juglans regia</i> L.) meal
Guohong Zhang, Shunxiang Fang, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition
|
February 13, 2023
Improving the biological activities of astaxanthin using targeted delivery systems
Luyun Cai, Miaoyu Gan, Joe M Regenstein, et al.
Journal of Food Science
|
May 21, 2020
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains
Guanmian Wei, Joe M Regenstein, Xiaoming Liu, et al.
Page
of 14
Search research articles
Search
Showing results (21-30 of 134) with videos related to
Sort By:
Page
of 14
Ultrasonics Sonochemistry
|
October 25, 2016
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
Ziye Zhang, Joe M Regenstein, Peng Zhou, et al.
Critical Reviews in Food Science and Nutrition
|
December 18, 2023
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systems
Shizhang Yan, Joe M Regenstein, Baokun Qi, et al.
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Tofu products: A review of their raw materials, processing conditions, and packaging
Li Zheng, Joe M Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 19, 2022
Soy protein isolates: A review of their composition, aggregation, and gelation
Li Zheng, Joe M Regenstein, Linyi Zhou, et al.
Carbohydrate Polymers
|
August 21, 2019
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
Yuying Hu, Chunmei Li, Joe M Regenstein, et al.
International Journal of Biological Macromolecules
|
April 21, 2024
Rice proteins: A review of their extraction, modification techniques and applications
Li Zheng, Yue San, Yuejiao Xing, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|
January 25, 2022
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel
Xueying Feng, Ben Yu, Joe M Regenstein, et al.
Journal of Food Science and Technology
|
July 25, 2022
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (<i>Juglans regia</i> L.) meal
Guohong Zhang, Shunxiang Fang, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition
|
February 13, 2023
Improving the biological activities of astaxanthin using targeted delivery systems
Luyun Cai, Miaoyu Gan, Joe M Regenstein, et al.
Journal of Food Science
|
May 21, 2020
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains
Guanmian Wei, Joe M Regenstein, Xiaoming Liu, et al.
Page
of 14