Showing results (1-10 of 7) with videos related to
Sort By:
Pageof 1
Foods (Basel, Switzerland)|April 14, 2026
Physicochemical and Textural Features of the Shuidong Mustard (<i>Brassica juncea</i>) with a 15-Day Microorganism Fermentation Under a Lower Table Salt UsageMing-Yue Zhong, Ya-Zhu Xiao, Qing-Qi Guo, et al.Food Chemistry: X|November 17, 2025
Property changes of tilapia (<i>Oreochromis mossambicus</i>) gelatin of low bloom value in response to a chemical modification using laccase and tea polyphenolsYa-Zhu Xiao, Ming-Yue Zhong, Xin-Huai Zhao, et al.Food & Function|October 24, 2018
Effects of casein non-phosphopeptide on the development of rat muscle analyzed using computed tomography scanning technologyYan-Guo Shi, Na Zhang, Qing-Qi Guo, et al.Journal of Food Science|April 28, 2021
Structural characterization and functional properties of CNPP, a byproduct formed during CPP preparationLi-Kun Ren, Qing-Qi Guo, Yang Yang, et al.Journal of Food Science and Technology|October 22, 2020
Effects of soy protein isolate hydrolysates on cholecystokinin released by rat intestinal mucosal cells and food intake in ratsYang Yang, Qing-Qi Guo, Hua-Nan Guan, et al.Food Research International (Ottawa, Ont.)|March 1, 2021
The influence of soy protein hydrolysate (SPH) addition to infant formula powder on Streptococcus thermophilus proliferation and metabolismZhi-Hui Sun, Ming-Jing Yao, Xin Bian, et al.Microbial Cell Factories|November 19, 2021
Proliferation of Bifidobacterium L80 under different proportions of milk protein hydrolysateBing Wang, Yang Yang, Xin Bian, et al.Pageof 1