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Food Chemistry
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October 18, 2020
Laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS): Conjugation efficiency and emulsification properties
Mingqin Li, Salwa Karboune
Critical Reviews in Food Science and Nutrition
|
April 25, 2022
Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods
Amalie Younes, Mingqin Li, Salwa Karboune
Enzyme and Microbial Technology
|
December 30, 2020
Laccase-catalyzed oxidative cross-linking of tyrosine and potato patatin- and lysozyme-derived peptides: Molecular and kinetic study
Mingqin Li, Lan Liu, Selim Kermasha, et al.
Materials (Basel, Switzerland)
|
March 13, 2025
Fluorescence Output Enhancement of Ce<sup>3+</sup>:YAG Transparent Ceramics by Eutectic Soldering Packaging
Xuezhuan Yi, Qinglin Sai, Yanna Tian, et al.
Cancer Letters
|
August 4, 2023
Curcumin in cancer therapy: Exploring molecular mechanisms and overcoming clinical challenges
Wei Wang, Mingqin Li, Lingzhi Wang, et al.
Advanced Materials (Deerfield Beach, Fla.)
|
September 27, 2022
Functional Coating from Amyloid Superwetting Films
Tonghui Jin, Mohammad Peydayesh, Mingqin Li, et al.
Food Chemistry
|
April 15, 2021
Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins
Mingqin Li, Salwa Karboune, Lan Liu, et al.
Frontiers in Ophthalmology
|
June 10, 2025
Quantitative evaluation of fibrosis in idiopathic orbital inflammatory pseudotumor by IVIM-DWI
Jian Pu, Xing Xu, Peng Wang, et al.
Food Chemistry
|
May 29, 2026
Interaction of rice proteins with flavor compounds: multi-spectroscopic insights and multimodal binding analysis
Mengdi Chen, Jianing Ye, Dong Wang, et al.
Food Chemistry
|
August 30, 2025
Exploring protein-mediated quality control mechanisms in Rice cooking behavior: from static protein content to dynamic architecture
Mengdi Chen, Han Geng, Dong Wang, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 13) with videos related to
Sort By:
Page
of 2
Food Chemistry
|
October 18, 2020
Laccase-catalyzed conjugation of potato protein (PPT) with selected pectic polysaccharides (PPS): Conjugation efficiency and emulsification properties
Mingqin Li, Salwa Karboune
Critical Reviews in Food Science and Nutrition
|
April 25, 2022
Cocoa bean shells: a review into the chemical profile, the bioactivity and the biotransformation to enhance their potential applications in foods
Amalie Younes, Mingqin Li, Salwa Karboune
Enzyme and Microbial Technology
|
December 30, 2020
Laccase-catalyzed oxidative cross-linking of tyrosine and potato patatin- and lysozyme-derived peptides: Molecular and kinetic study
Mingqin Li, Lan Liu, Selim Kermasha, et al.
Materials (Basel, Switzerland)
|
March 13, 2025
Fluorescence Output Enhancement of Ce<sup>3+</sup>:YAG Transparent Ceramics by Eutectic Soldering Packaging
Xuezhuan Yi, Qinglin Sai, Yanna Tian, et al.
Cancer Letters
|
August 4, 2023
Curcumin in cancer therapy: Exploring molecular mechanisms and overcoming clinical challenges
Wei Wang, Mingqin Li, Lingzhi Wang, et al.
Advanced Materials (Deerfield Beach, Fla.)
|
September 27, 2022
Functional Coating from Amyloid Superwetting Films
Tonghui Jin, Mohammad Peydayesh, Mingqin Li, et al.
Food Chemistry
|
April 15, 2021
Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins
Mingqin Li, Salwa Karboune, Lan Liu, et al.
Frontiers in Ophthalmology
|
June 10, 2025
Quantitative evaluation of fibrosis in idiopathic orbital inflammatory pseudotumor by IVIM-DWI
Jian Pu, Xing Xu, Peng Wang, et al.
Food Chemistry
|
May 29, 2026
Interaction of rice proteins with flavor compounds: multi-spectroscopic insights and multimodal binding analysis
Mengdi Chen, Jianing Ye, Dong Wang, et al.
Food Chemistry
|
August 30, 2025
Exploring protein-mediated quality control mechanisms in Rice cooking behavior: from static protein content to dynamic architecture
Mengdi Chen, Han Geng, Dong Wang, et al.
Page
of 2