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Mingqian Tan

Showing results (11-20 of 239) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|October 30, 2021
Formation and biological effects of protein corona for food-related nanoparticlesGuoxin Cui, Wentao Su, Mingqian Tan
Critical Reviews in Food Science and Nutrition|January 22, 2021
Advances of microfluidic intestine-on-a-chip for analyzing anti-inflammation of foodDuo Liang, Wentao Su, Mingqian Tan
Small (Weinheim an Der Bergstrasse, Germany)|September 1, 2025
Optimal Pore Structure in Mesoporous MOFs for Selective Separation of Natural Bioactive Astaxanthin With Record Adsorption CapacityXu Wang, Shanghua Xing, Mingqian Tan
Food Chemistry|January 14, 2024
Green synthesis of Zn<sup>2+</sup> nanocarriers from Auricularia auricula fermentation broth with excellent antioxidant activityXiaoting Yu, Shanghua Xing, Mingqian Tan
Colloids and Surfaces. B, Biointerfaces|May 14, 2024
ROS-responsive carboxymethyl chitosan nanoparticles loaded with astaxanthin for alleviating oxidative damage in intestinal cellsXiaoting Yu, Yannan Chen, Mingqian Tan
Comprehensive Reviews in Food Science and Food Safety|May 11, 2026
Engineered Porous Materials for the Recovery of High-Value Anthocyanins From Food Sources: Adsorption-Based Separation and PurificationXueyu Wang, Mingqian Tan, Shanghua Xing
Frontiers in Nutrition|June 5, 2024
Editorial: Nanostructured steady-state systems for nutrient and bioactive compounds deliveryMingqian Tan, A M Abd El-Aty
Food Chemistry|March 23, 2022
Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolateXunyu Song, Yukun Song, Zixuan Guo, et al.
Food & Function|April 17, 2023
Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin deliveryRonggang Liu, Yu Li, Chengfu Zhou, et al.
Food Chemistry|March 24, 2020
Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T<sub>1</sub>-T<sub>2</sub> relaxation technique during heating processSiqi Wang, Rong Lin, Shasha Cheng, et al.
Pageof 24

Showing results (11-20 of 239) with videos related to

Sort By:
Pageof 24
Comprehensive Reviews in Food Science and Food Safety|October 30, 2021
Formation and biological effects of protein corona for food-related nanoparticlesGuoxin Cui, Wentao Su, Mingqian Tan
Critical Reviews in Food Science and Nutrition|January 22, 2021
Advances of microfluidic intestine-on-a-chip for analyzing anti-inflammation of foodDuo Liang, Wentao Su, Mingqian Tan
Small (Weinheim an Der Bergstrasse, Germany)|September 1, 2025
Optimal Pore Structure in Mesoporous MOFs for Selective Separation of Natural Bioactive Astaxanthin With Record Adsorption CapacityXu Wang, Shanghua Xing, Mingqian Tan
Food Chemistry|January 14, 2024
Green synthesis of Zn<sup>2+</sup> nanocarriers from Auricularia auricula fermentation broth with excellent antioxidant activityXiaoting Yu, Shanghua Xing, Mingqian Tan
Colloids and Surfaces. B, Biointerfaces|May 14, 2024
ROS-responsive carboxymethyl chitosan nanoparticles loaded with astaxanthin for alleviating oxidative damage in intestinal cellsXiaoting Yu, Yannan Chen, Mingqian Tan
Comprehensive Reviews in Food Science and Food Safety|May 11, 2026
Engineered Porous Materials for the Recovery of High-Value Anthocyanins From Food Sources: Adsorption-Based Separation and PurificationXueyu Wang, Mingqian Tan, Shanghua Xing
Frontiers in Nutrition|June 5, 2024
Editorial: Nanostructured steady-state systems for nutrient and bioactive compounds deliveryMingqian Tan, A M Abd El-Aty
Food Chemistry|March 23, 2022
Influence of protein coronas between carbon nanoparticles extracted from roasted chicken and pepsin on the digestion of soy protein isolateXunyu Song, Yukun Song, Zixuan Guo, et al.
Food & Function|April 17, 2023
Pickering emulsions stabilized with a spirulina protein-chitosan complex for astaxanthin deliveryRonggang Liu, Yu Li, Chengfu Zhou, et al.
Food Chemistry|March 24, 2020
Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T<sub>1</sub>-T<sub>2</sub> relaxation technique during heating processSiqi Wang, Rong Lin, Shasha Cheng, et al.
Pageof 24