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Kangshuai Lou

Showing results (1-10 of 3) with videos related to

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Food Research International (Ottawa, Ont.)|December 6, 2024
Molten globule-state protein structure: Perspectives from food processing applicationsKangshuai Lou, Yuanrong Zheng, Libin Wang, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shiftingKangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profilingKangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Pageof 1

Showing results (1-10 of 3) with videos related to

Sort By:
Pageof 1
Food Research International (Ottawa, Ont.)|December 6, 2024
Molten globule-state protein structure: Perspectives from food processing applicationsKangshuai Lou, Yuanrong Zheng, Libin Wang, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Ultrasonic irradiation as a potential volatile flavor tailoring tool for industrially manufactured food matrices: Controllable chemical disruption and interaction patterns shiftingKangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Influence of sonication-assisted fermentation on the physicochemical features and antioxidant activities of yogurts fortified by polyphenol-rich pineapple peel powder with varied chemical profilingKangshuai Lou, Yuanrong Zheng, Xiaohan Tan, et al.
Pageof 1