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Current Research in Food Science
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October 28, 2025
Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels
Sheng Geng, Guoyang Liu, Yuxiang Wang, et al.
Ultrasonics Sonochemistry
|
February 17, 2024
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion
Lu Bai, Sheng Geng, Yingxuan Zhou, et al.
Food Chemistry: X
|
December 15, 2022
Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
Sheng Zhang, Sheng Geng, Yuzhong Shi, et al.
Frontiers in Oncology
|
August 2, 2021
Review of Deep Learning Based Automatic Segmentation for Lung Cancer Radiotherapy
Xi Liu, Kai-Wen Li, Ruijie Yang, et al.
International Journal of Biological Macromolecules
|
April 10, 2021
Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin
Zhongbo Liu, Yunbo Li, Sheng Geng, et al.
Food Research International (Ottawa, Ont.)
|
August 23, 2018
Self-assembled mechanism of hydrophobic amino acids and β-cyclodextrin based on experimental and computational methods
Jiaqi Li, Sheng Geng, Benguo Liu, et al.
Quantitative Imaging in Medicine and Surgery
|
March 28, 2024
Deep learning-based target tracking with X-ray images for radiotherapy: a narrative review
Xi Liu, Li-Sheng Geng, David Huang, et al.
Physical Chemistry Chemical Physics : PCCP
|
February 19, 2016
A strain or electric field induced direct bandgap in ultrathin silicon film and its application in photovoltaics or photocatalysis
Tengfei Cao, Da Wang, Dong-Sheng Geng, et al.
Food Chemistry
|
November 10, 2018
Interaction mechanism of flavonoids and zein in ethanol-water solution based on 3D-QSAR and spectrofluorimetry
Yike Yue, Sheng Geng, Yue Shi, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2022
Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends
Botian Ding, Yuandong Yu, Sheng Geng, et al.
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of 10
Search research articles
Search
Showing results (31-40 of 91) with videos related to
Sort By:
Page
of 10
Current Research in Food Science
|
October 28, 2025
Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels
Sheng Geng, Guoyang Liu, Yuxiang Wang, et al.
Ultrasonics Sonochemistry
|
February 17, 2024
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsion
Lu Bai, Sheng Geng, Yingxuan Zhou, et al.
Food Chemistry: X
|
December 15, 2022
Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
Sheng Zhang, Sheng Geng, Yuzhong Shi, et al.
Frontiers in Oncology
|
August 2, 2021
Review of Deep Learning Based Automatic Segmentation for Lung Cancer Radiotherapy
Xi Liu, Kai-Wen Li, Ruijie Yang, et al.
International Journal of Biological Macromolecules
|
April 10, 2021
Fabrication of food-grade Pickering high internal phase emulsions stabilized by the mixture of β-cyclodextrin and sugar beet pectin
Zhongbo Liu, Yunbo Li, Sheng Geng, et al.
Food Research International (Ottawa, Ont.)
|
August 23, 2018
Self-assembled mechanism of hydrophobic amino acids and β-cyclodextrin based on experimental and computational methods
Jiaqi Li, Sheng Geng, Benguo Liu, et al.
Quantitative Imaging in Medicine and Surgery
|
March 28, 2024
Deep learning-based target tracking with X-ray images for radiotherapy: a narrative review
Xi Liu, Li-Sheng Geng, David Huang, et al.
Physical Chemistry Chemical Physics : PCCP
|
February 19, 2016
A strain or electric field induced direct bandgap in ultrathin silicon film and its application in photovoltaics or photocatalysis
Tengfei Cao, Da Wang, Dong-Sheng Geng, et al.
Food Chemistry
|
November 10, 2018
Interaction mechanism of flavonoids and zein in ethanol-water solution based on 3D-QSAR and spectrofluorimetry
Yike Yue, Sheng Geng, Yue Shi, et al.
Journal of Agricultural and Food Chemistry
|
February 16, 2022
Computational Methods for the Interaction between Cyclodextrins and Natural Compounds: Technology, Benefits, Limitations, and Trends
Botian Ding, Yuandong Yu, Sheng Geng, et al.
Page
of 10