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Food Science of Animal Resources
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June 1, 2019
High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
Zhihui Yu, Changyi Mao, Xing Fu, et al.
Foods (Basel, Switzerland)
|
April 12, 2022
Characteristics and Mechanism of Crayfish Myofibril Protein Gel Deterioration Induced by Autoclaving
Xu Kang, Meihu Ma, Jianglan Yuan, et al.
Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology
|
May 4, 2010
[Screening of collagenase-producing strain and purification of Bacillus cereus collagenase]
Lili Liu, Meihu Ma, Xiufang Yu, et al.
International Journal of Biological Macromolecules
|
May 13, 2017
Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels
Zhouyi Xiong, Meihu Ma, Guofeng Jin, et al.
Journal of Food Science
|
November 18, 2014
A sensitive and selective fluorimetric method of quick determination of sialic acids in egg products by lectin-CdTe quantum dots as nanoprobe
Qi Wang, Beibei Wang, Meihu Ma, et al.
Journal of Inorganic Biochemistry
|
March 9, 2016
Calcium binding characteristics and structural changes of phosvitin
Xiaowei Zhang, Fang Geng, Xi Huang, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
August 21, 2012
Ultrasensitive and rapid lead sensing in water based on environmental friendly and high luminescent L-glutathione-capped-ZnSe quantum dots
Zhaoxia Cai, Baoqin Shi, Lei Zhao, et al.
International Journal of Biological Macromolecules
|
November 10, 2018
Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products
Xiaoyun Li, Meihu Ma, Dong Uk Ahn, et al.
Food Science of Animal Resources
|
July 20, 2022
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs
Putri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Se Pu = Chinese Journal of Chromatography
|
June 7, 2012
[Preparation of immunoglobulin from chicken egg yolk by anion-exchange chromatography]
Liying Wang, Meihu Ma, Zhaoxia Cai, et al.
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of 11
Search research articles
Search
Showing results (21-30 of 107) with videos related to
Sort By:
Page
of 11
Food Science of Animal Resources
|
June 1, 2019
High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice
Zhihui Yu, Changyi Mao, Xing Fu, et al.
Foods (Basel, Switzerland)
|
April 12, 2022
Characteristics and Mechanism of Crayfish Myofibril Protein Gel Deterioration Induced by Autoclaving
Xu Kang, Meihu Ma, Jianglan Yuan, et al.
Sheng Wu Gong Cheng Xue Bao = Chinese Journal of Biotechnology
|
May 4, 2010
[Screening of collagenase-producing strain and purification of Bacillus cereus collagenase]
Lili Liu, Meihu Ma, Xiufang Yu, et al.
International Journal of Biological Macromolecules
|
May 13, 2017
Effects of site-specific phosphorylation on the mechanical properties of ovalbumin-based hydrogels
Zhouyi Xiong, Meihu Ma, Guofeng Jin, et al.
Journal of Food Science
|
November 18, 2014
A sensitive and selective fluorimetric method of quick determination of sialic acids in egg products by lectin-CdTe quantum dots as nanoprobe
Qi Wang, Beibei Wang, Meihu Ma, et al.
Journal of Inorganic Biochemistry
|
March 9, 2016
Calcium binding characteristics and structural changes of phosvitin
Xiaowei Zhang, Fang Geng, Xi Huang, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy
|
August 21, 2012
Ultrasensitive and rapid lead sensing in water based on environmental friendly and high luminescent L-glutathione-capped-ZnSe quantum dots
Zhaoxia Cai, Baoqin Shi, Lei Zhao, et al.
International Journal of Biological Macromolecules
|
November 10, 2018
Preparation and characterization of novel eggshell membrane-chitosan blend films for potential wound-care dressing: From waste to medicinal products
Xiaoyun Li, Meihu Ma, Dong Uk Ahn, et al.
Food Science of Animal Resources
|
July 20, 2022
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs
Putri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Se Pu = Chinese Journal of Chromatography
|
June 7, 2012
[Preparation of immunoglobulin from chicken egg yolk by anion-exchange chromatography]
Liying Wang, Meihu Ma, Zhaoxia Cai, et al.
Page
of 11