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Food Chemistry
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September 23, 2021
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch
Yuying Hu, David Julian McClements, Lufeng Wang, et al.
Carbohydrate Polymers
|
August 21, 2019
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
Yuying Hu, Chunmei Li, Joe M Regenstein, et al.
Food Chemistry
|
November 10, 2017
Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin
Shanshan Zhang, Haijuan Hu, Lufeng Wang, et al.
Neural Networks : the Official Journal of the International Neural Network Society
|
May 8, 2025
Corrigendum to "An efficient framework based on local multi-representatives and noise-robust synthetic example generation for self-labeled semi-supervised classification" [Neural Networks 185 (2025) 107142]
Junnan Li, Shun Fu, Wei Fu, et al.
BMC Chemistry
|
January 29, 2020
Inhibition of lignification of <i>Zizania latifolia</i> with radio frequency treatments during postharvest
Changwen Ye, Chen He, Bowen Zhang, et al.
International Journal of Biological Macromolecules
|
July 31, 2024
Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion
Ruilin Tan, Qingmiao Tang, Bin Xia, et al.
Neural Networks : the Official Journal of the International Neural Network Society
|
January 31, 2025
An efficient framework based on local multi-representatives and noise-robust synthetic example generation for self-labeled semi-supervised classification
Junnan Li, Shun Fu, Wei Fu, et al.
Brain Sciences
|
February 25, 2023
Parkinson's Disease Gene Biomarkers Screened by the LASSO and SVM Algorithms
Yiwen Bao, Lufeng Wang, Fei Yu, et al.
Food Chemistry
|
December 31, 2022
Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers
Huan Chen, Siyi Pan, Joe M Regenstein, et al.
International Journal of Biological Macromolecules
|
April 17, 2024
A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl<sub>3</sub>-citric acid hydrolysis as a potential fat substitute
Wenqing He, Yunfei Huang, Shengquan Zhou, et al.
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of 6
Search research articles
Search
Showing results (11-20 of 52) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
September 23, 2021
Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch
Yuying Hu, David Julian McClements, Lufeng Wang, et al.
Carbohydrate Polymers
|
August 21, 2019
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
Yuying Hu, Chunmei Li, Joe M Regenstein, et al.
Food Chemistry
|
November 10, 2017
Preparation and prebiotic potential of pectin oligosaccharides obtained from citrus peel pectin
Shanshan Zhang, Haijuan Hu, Lufeng Wang, et al.
Neural Networks : the Official Journal of the International Neural Network Society
|
May 8, 2025
Corrigendum to "An efficient framework based on local multi-representatives and noise-robust synthetic example generation for self-labeled semi-supervised classification" [Neural Networks 185 (2025) 107142]
Junnan Li, Shun Fu, Wei Fu, et al.
BMC Chemistry
|
January 29, 2020
Inhibition of lignification of <i>Zizania latifolia</i> with radio frequency treatments during postharvest
Changwen Ye, Chen He, Bowen Zhang, et al.
International Journal of Biological Macromolecules
|
July 31, 2024
Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion
Ruilin Tan, Qingmiao Tang, Bin Xia, et al.
Neural Networks : the Official Journal of the International Neural Network Society
|
January 31, 2025
An efficient framework based on local multi-representatives and noise-robust synthetic example generation for self-labeled semi-supervised classification
Junnan Li, Shun Fu, Wei Fu, et al.
Brain Sciences
|
February 25, 2023
Parkinson's Disease Gene Biomarkers Screened by the LASSO and SVM Algorithms
Yiwen Bao, Lufeng Wang, Fei Yu, et al.
Food Chemistry
|
December 31, 2022
Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers
Huan Chen, Siyi Pan, Joe M Regenstein, et al.
International Journal of Biological Macromolecules
|
April 17, 2024
A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl<sub>3</sub>-citric acid hydrolysis as a potential fat substitute
Wenqing He, Yunfei Huang, Shengquan Zhou, et al.
Page
of 6