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Food & Function
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August 15, 2017
Encapsulation of flavonoids in liposomal delivery systems: the case of quercetin, kaempferol and luteolin
Meigui Huang, Erzheng Su, Fuping Zheng, et al.
International Journal of Biological Macromolecules
|
September 14, 2025
Effects of Cyclocarya paliurus polysaccharides on the gelatinization, rheological, and digestive properties of wheat starch
Yujing Pan, Ziyuan Fang, Xinxin Wan, et al.
Food & Function
|
December 7, 2021
Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase
Ying Li, Wei Liang, Meigui Huang, et al.
Journal of the Science of Food and Agriculture
|
May 15, 2023
Effects of cereal grain cell wall composition and structure on starch digestion
Hui Xie, Ruifeng Ying, Zhenxing Tang, et al.
Food & Function
|
December 24, 2021
Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility <i>in vitro</i>
Ying Li, Wei Liang, Wuyang Huang, et al.
International Journal of Biological Macromolecules
|
January 10, 2024
Hydration and mechanical properties of arabinoxylan, (1,3;1,4)-β-glucan, and cellulose multilayer films simulating the cell wall of wheat endosperm
Ruochen Wu, Ruifeng Ying, Zhiwen Deng, et al.
Carbohydrate Polymers
|
December 23, 2023
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
August 31, 2012
Formation mechanism of cross-linking Maillard compounds in peptide-xylose systems
Ping Liu, Xiaoming Zhang, Meigui Huang, et al.
Food Research International (Ottawa, Ont.)
|
February 7, 2026
Nanostructural and lipidomic alterations induced by sterilization: the unforeseen stability of ultra-high temperature (UHT)-treated yak milk fat globules
Yi Zhao, Xiufang Bi, Chunlei Ni, et al.
Food Chemistry
|
April 19, 2021
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
Meigui Huang, Yu Wang, Mehraj Ahmad, et al.
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of 6
Search research articles
Search
Showing results (11-20 of 58) with videos related to
Sort By:
Page
of 6
Food & Function
|
August 15, 2017
Encapsulation of flavonoids in liposomal delivery systems: the case of quercetin, kaempferol and luteolin
Meigui Huang, Erzheng Su, Fuping Zheng, et al.
International Journal of Biological Macromolecules
|
September 14, 2025
Effects of Cyclocarya paliurus polysaccharides on the gelatinization, rheological, and digestive properties of wheat starch
Yujing Pan, Ziyuan Fang, Xinxin Wan, et al.
Food & Function
|
December 7, 2021
Green preparation of holocellulose nanocrystals from burdock and their inhibitory effects against α-amylase and α-glucosidase
Ying Li, Wei Liang, Meigui Huang, et al.
Journal of the Science of Food and Agriculture
|
May 15, 2023
Effects of cereal grain cell wall composition and structure on starch digestion
Hui Xie, Ruifeng Ying, Zhenxing Tang, et al.
Food & Function
|
December 24, 2021
Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility <i>in vitro</i>
Ying Li, Wei Liang, Wuyang Huang, et al.
International Journal of Biological Macromolecules
|
January 10, 2024
Hydration and mechanical properties of arabinoxylan, (1,3;1,4)-β-glucan, and cellulose multilayer films simulating the cell wall of wheat endosperm
Ruochen Wu, Ruifeng Ying, Zhiwen Deng, et al.
Carbohydrate Polymers
|
December 23, 2023
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Yonghong Li, Jin Wang, Ruifeng Ying, et al.
Journal of Peptide Science : an Official Publication of the European Peptide Society
|
August 31, 2012
Formation mechanism of cross-linking Maillard compounds in peptide-xylose systems
Ping Liu, Xiaoming Zhang, Meigui Huang, et al.
Food Research International (Ottawa, Ont.)
|
February 7, 2026
Nanostructural and lipidomic alterations induced by sterilization: the unforeseen stability of ultra-high temperature (UHT)-treated yak milk fat globules
Yi Zhao, Xiufang Bi, Chunlei Ni, et al.
Food Chemistry
|
April 19, 2021
Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
Meigui Huang, Yu Wang, Mehraj Ahmad, et al.
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of 6