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Disease Markers|November 29, 2016
Association of the MDM2 SNP285 Polymorphism with Cancer Susceptibility: A Meta-AnalysisPing Wang, Meilin Wang, Sanqiang Li, et al.
Food Chemistry|December 26, 2021
The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: The relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyaninsMinjie Liao, Fang Chen, Xiaosong Hu, et al.
Journal of Agricultural and Food Chemistry|December 8, 2020
Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation TreatmentsJunfu Ji, Charles W Henschen, Thi H Nguyen, et al.
Phytomedicine : International Journal of Phytotherapy and Phytopharmacology|September 6, 2024
A review of the traditional uses, pharmacology, and toxicology of areca nutZihan Wang, Ziyuan Guo, Yinghua Luo, et al.
Food Chemistry: X|March 27, 2023
The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulationZhuofan Huang, Kaixin Li, Lingjun Ma, et al.
Foods (Basel, Switzerland)|April 13, 2023
Bamboo Shoots Modulate Gut Microbiota, Eliminate Obesity in High-Fat-Diet-Fed Mice and Improve Lipid MetabolismXiaolu Zhou, SolJu Pak, Daotong Li, et al.
International Journal of Biological Macromolecules|April 18, 2026
High internal phase emulsions stabilized with pea legumin amyloid fibrils for lycopene encapsulation and application in lip balmXin Yuan, Yaping Dai, Jiajia Zhao, et al.
Food Chemistry: X|May 2, 2022
Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestionWanting Yin, Luqing Song, Yanan Huang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydrationSiyi Peng, Jiajia Zhao, Yaru Wang, et al.
Food Research International (Ottawa, Ont.)|December 8, 2025
Zinc-chlorogenic acid network-induced tomato seed protein gels: Fabrication, characterization, and application in a plant-based foodJiahao Li, Wenjia Wang, Xin Yuan, et al.
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