Showing results (1-10 of 55) with videos related to

Sort By:
Pageof 6
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 28, 2025
Comprehensive comparison on different wavelength selection methods using several near-infrared spectral datasets with different dimensionalitiesTao Wang, Yun Zheng, Lilan Xu, et al.
Talanta|April 7, 2026
A multifunctional electrode interface: A hybrid hexanethiol and polyethylene glycol monolayer for concurrent anti-fouling, stability, and ultrasensitive detection of ochratoxin AXin Wang, Lilan Xu, Yi Guo, et al.
Food Research International (Ottawa, Ont.)|April 26, 2020
Flocculation behavior and gel properties of egg yolk/κ-carrageenan composite aqueous and emulsion systems: Effect of NaClJunhua Li, Lilan Xu, Yujie Su, et al.
Poultry Science|May 8, 2019
Formation mechanism of low-density lipoprotein gel induced by NaClLilan Xu, Yan Zhao, Mingsheng Xu, et al.
Food Chemistry|February 7, 2019
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during saltingLilan Xu, Yan Zhao, Mingsheng Xu, et al.
Journal of the Science of Food and Agriculture|February 6, 2020
Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storageJing Wang, Luping Gu, Yujie Su, et al.
Food Chemistry|August 3, 2021
Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and saltsLilan Xu, Yuanqi Lv, Yujie Su, et al.
Food Chemistry|August 2, 2025
Effect of ammonium chloride on the salt-induced cohesive behavior of egg yolk liquid and its plasma with granulesYufei Ye, Hang Li, Na Wu, et al.
Poultry Science|December 12, 2024
High internal phase emulsion as a fat replacer: Effect on physico-chemical properties, microstructure and protein digestibility of processed meat during reheatingLilan Xu, Yuanqi Lv, Yan Zhao, et al.
Food Research International (Ottawa, Ont.)|March 6, 2024
Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A reviewQingqing Zhang, Yan Zhao, Yao Yao, et al.
Pageof 6