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Ri-Si Wang

Showing results (1-10 of 4) with videos related to

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Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Different Black Mulberry Fruits (<i>Morus nigra</i> L.) Based on Phenolic Compounds and Antioxidant ActivityRi-Si Wang, Pan-Hao Dong, Xi-Xiang Shuai, et al.
Polymers|August 10, 2021
Pectin/Activated Carbon-Based Porous Microsphere for Pb<sup>2+</sup> Adsorption: Characterization and Adsorption BehaviourRi-Si Wang, Ya Li, Xi-Xiang Shuai, et al.
Polymers|April 10, 2019
Solubility Difference between Pectic Fractions from Creeping Fig SeedsRi-Si Wang, Xiao-Hong He, Hong Lin, et al.
Carbohydrate Polymers|May 19, 2018
Dynamic high-pressure microfluidization assisting octenyl succinic anhydride modification of rice starchYu-Ting Li, Ri-Si Wang, Rui-Hong Liang, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Different Black Mulberry Fruits (<i>Morus nigra</i> L.) Based on Phenolic Compounds and Antioxidant ActivityRi-Si Wang, Pan-Hao Dong, Xi-Xiang Shuai, et al.
Polymers|August 10, 2021
Pectin/Activated Carbon-Based Porous Microsphere for Pb<sup>2+</sup> Adsorption: Characterization and Adsorption BehaviourRi-Si Wang, Ya Li, Xi-Xiang Shuai, et al.
Polymers|April 10, 2019
Solubility Difference between Pectic Fractions from Creeping Fig SeedsRi-Si Wang, Xiao-Hong He, Hong Lin, et al.
Carbohydrate Polymers|May 19, 2018
Dynamic high-pressure microfluidization assisting octenyl succinic anhydride modification of rice starchYu-Ting Li, Ri-Si Wang, Rui-Hong Liang, et al.
Pageof 1