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Food Research International (Ottawa, Ont.)
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May 12, 2026
Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties
Zhaoying Li, Taotao Dai, Yunfeng Lu, et al.
Critical Reviews in Food Science and Nutrition
|
June 22, 2022
Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview
Yingying Ke, Lizhen Deng, Taotao Dai, et al.
Food Chemistry
|
October 11, 2025
Enhancing pea protein functionality via media milling and pH-shifting
Changhong Li, Taotao Dai, Deyu Jiang, et al.
Food Chemistry
|
May 29, 2026
One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer
Zhaoying Li, Xiaofei Zeng, Taotao Dai, et al.
BMC Medicine
|
December 18, 2025
Meta-analysis and external validation of a risk model for gastrointestinal bleeding after percutaneous coronary intervention
Hualong Ma, Cong Peng, Xiaoge Liu, et al.
International Journal of Biological Macromolecules
|
September 24, 2025
The mechanism of emulsion stabilization by protein-free pectin from Nicandra physaloides (Linn.) Gaertn seeds: The effect of molecular weight
Hongyi Liu, Qiuting Zeng, Lizhen Deng, et al.
Food & Function
|
January 28, 2026
Whole-component soymilk prepared based on high-energy fluidic microfluidization alleviates ulcerative colitis by modulating gut microbiota and regulating metabolic pathways
Yuying Han, Yidan Zhang, Jun Chen, et al.
Food Research International (Ottawa, Ont.)
|
September 14, 2024
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights
Changhong Li, Taotao Dai, Deyu Jiang, et al.
Food Chemistry
|
November 30, 2025
High-energy fluidic microfluidization: Enhancing non-volatile and volatile flavor of shiitake mushrooms slurry
Yingying Ke, Chongyin Liao, Lizhen Deng, et al.
Poultry Science
|
January 29, 2026
The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs
Hongyi Liu, Jun Chen, Ruihong Liang, et al.
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of 4
Search research articles
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Showing results (21-30 of 35) with videos related to
Sort By:
Page
of 4
Food Research International (Ottawa, Ont.)
|
May 12, 2026
Structural modification of pea protein via high-energy fluidic microfluidizer: Mechanistic insights into enhanced solubility and acid-induced gelation properties
Zhaoying Li, Taotao Dai, Yunfeng Lu, et al.
Critical Reviews in Food Science and Nutrition
|
June 22, 2022
Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview
Yingying Ke, Lizhen Deng, Taotao Dai, et al.
Food Chemistry
|
October 11, 2025
Enhancing pea protein functionality via media milling and pH-shifting
Changhong Li, Taotao Dai, Deyu Jiang, et al.
Food Chemistry
|
May 29, 2026
One-step method for modification of soy protein isolate and preparation of stable protein emulsions by industrial-scale high-energy fluidic microfluidizer
Zhaoying Li, Xiaofei Zeng, Taotao Dai, et al.
BMC Medicine
|
December 18, 2025
Meta-analysis and external validation of a risk model for gastrointestinal bleeding after percutaneous coronary intervention
Hualong Ma, Cong Peng, Xiaoge Liu, et al.
International Journal of Biological Macromolecules
|
September 24, 2025
The mechanism of emulsion stabilization by protein-free pectin from Nicandra physaloides (Linn.) Gaertn seeds: The effect of molecular weight
Hongyi Liu, Qiuting Zeng, Lizhen Deng, et al.
Food & Function
|
January 28, 2026
Whole-component soymilk prepared based on high-energy fluidic microfluidization alleviates ulcerative colitis by modulating gut microbiota and regulating metabolic pathways
Yuying Han, Yidan Zhang, Jun Chen, et al.
Food Research International (Ottawa, Ont.)
|
September 14, 2024
Modulation of acid-induced pea protein gels by gellan gum and glucono-δ-lactone: Rheological and microstructural insights
Changhong Li, Taotao Dai, Deyu Jiang, et al.
Food Chemistry
|
November 30, 2025
High-energy fluidic microfluidization: Enhancing non-volatile and volatile flavor of shiitake mushrooms slurry
Yingying Ke, Chongyin Liao, Lizhen Deng, et al.
Poultry Science
|
January 29, 2026
The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs
Hongyi Liu, Jun Chen, Ruihong Liang, et al.
Page
of 4