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International Journal of Biological Macromolecules
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June 15, 2026
Effects of Bacillus velezensis SN-1 exopolysaccharide on the rheological properties of soy protein gel
Chengxu Cao, Yuzhe Gao, Longkun Wu, et al.
Nanoscale
|
February 6, 2020
Under-oil self-driven and directional transport of water on a femtosecond laser-processed superhydrophilic geometry-gradient structure
Junrui Wu, Kai Yin, Ming Li, et al.
Journal of the Science of Food and Agriculture
|
December 19, 2022
Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase
Chen Wu, Nan Jiang, Ruhong Wang, et al.
International Journal of Biological Macromolecules
|
May 22, 2021
Structural, rheological properties and antioxidant activities of polysaccharides from mulberry fruits (Murus alba L.) based on different extraction techniques with superfine grinding pretreatment
Mo Li, Tong Li, Xinyu Hu, et al.
Food Chemistry
|
August 5, 2019
Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China
Mengxi Xie, Feiyu An, Xiqing Yue, et al.
European Journal of Medicinal Chemistry
|
December 26, 2023
Antimicrobial peptides: An alternative to traditional antibiotics
Shuaiqi Ji, Feiyu An, Taowei Zhang, et al.
Food Chemistry
|
November 10, 2024
Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest
Shuaiqi Ji, Junrui Wu, Feiyu An, et al.
Journal of Agricultural and Food Chemistry
|
March 27, 2020
Quantitative Phosphoproteomics of Milk Fat Globule Membrane in Human Colostrum and Mature Milk: New Insights into Changes in Protein Phosphorylation during Lactation
Mei Yang, Wei Deng, Xueyan Cao, et al.
Molecular Nutrition & Food Research
|
March 14, 2022
Potential of Probiotics as an Adjunct for Patients with Major Depressive Disorder
Weihe Cang, Junrui Wu, Ruixue Ding, et al.
Food Chemistry
|
October 18, 2022
Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide
Feiyu An, Kaixin Cao, Shuaiqi Ji, et al.
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of 9
Search research articles
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Showing results (41-50 of 85) with videos related to
Sort By:
Page
of 9
International Journal of Biological Macromolecules
|
June 15, 2026
Effects of Bacillus velezensis SN-1 exopolysaccharide on the rheological properties of soy protein gel
Chengxu Cao, Yuzhe Gao, Longkun Wu, et al.
Nanoscale
|
February 6, 2020
Under-oil self-driven and directional transport of water on a femtosecond laser-processed superhydrophilic geometry-gradient structure
Junrui Wu, Kai Yin, Ming Li, et al.
Journal of the Science of Food and Agriculture
|
December 19, 2022
Linoleic acid enrichment of cheese by okara flour and Geotrichum candidum overexpressing Δ12 fatty acid desaturase
Chen Wu, Nan Jiang, Ruhong Wang, et al.
International Journal of Biological Macromolecules
|
May 22, 2021
Structural, rheological properties and antioxidant activities of polysaccharides from mulberry fruits (Murus alba L.) based on different extraction techniques with superfine grinding pretreatment
Mo Li, Tong Li, Xinyu Hu, et al.
Food Chemistry
|
August 5, 2019
Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China
Mengxi Xie, Feiyu An, Xiqing Yue, et al.
European Journal of Medicinal Chemistry
|
December 26, 2023
Antimicrobial peptides: An alternative to traditional antibiotics
Shuaiqi Ji, Feiyu An, Taowei Zhang, et al.
Food Chemistry
|
November 10, 2024
Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest
Shuaiqi Ji, Junrui Wu, Feiyu An, et al.
Journal of Agricultural and Food Chemistry
|
March 27, 2020
Quantitative Phosphoproteomics of Milk Fat Globule Membrane in Human Colostrum and Mature Milk: New Insights into Changes in Protein Phosphorylation during Lactation
Mei Yang, Wei Deng, Xueyan Cao, et al.
Molecular Nutrition & Food Research
|
March 14, 2022
Potential of Probiotics as an Adjunct for Patients with Major Depressive Disorder
Weihe Cang, Junrui Wu, Ruixue Ding, et al.
Food Chemistry
|
October 18, 2022
Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide
Feiyu An, Kaixin Cao, Shuaiqi Ji, et al.
Page
of 9