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International Journal of Biological Macromolecules
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February 27, 2025
Effect of cellulose fibers on the structure, rheological and 3D printing properties of corn starch-based hydrogel ink
Jintao Zhang, Bo Liu, Yuheng Wang, et al.
International Journal of Biological Macromolecules
|
December 9, 2022
Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles
Shixin Song, Yufei Li, Qiyuan Zhu, et al.
Sensors (Basel, Switzerland)
|
August 23, 2020
Front Vehicle Detection Algorithm for Smart Car Based on Improved SSD Model
Jingwei Cao, Chuanxue Song, Shixin Song, et al.
Plant Biotechnology Journal
|
November 8, 2025
The miR164b-SiNAC015 Module Regulates Drought Tolerance by Scavenging Reactive Oxygen Species in Foxtail Millet
Tong Xiao, Liang Ma, Yifan Zhang, et al.
Journal of Food Science and Technology
|
January 30, 2023
Effect of fermentation with <i>Lactobacillus fermentum</i> FL-0616 on probiotic-rich bean powders
Li Tao, Jingyi Wang, Qiyuan Zhu, et al.
Sensors (Basel, Switzerland)
|
July 3, 2020
Pedestrian Detection Algorithm for Intelligent Vehicles in Complex Scenarios
Jingwei Cao, Chuanxue Song, Silun Peng, et al.
Food Research International (Ottawa, Ont.)
|
October 11, 2025
pH-responsive Pickering emulsions synergistically stabilized by chitin nanocrystals and shellac nanoparticles for astaxanthin delivery
Lang Cai, Yuheng Wang, Jintao Zhang, et al.
Frontiers in Immunology
|
August 5, 2025
Unraveling NK cell heterogeneity through single-cell sequencing: insights from physiological and tumor contexts for clinical applications
Mingxin Shen, Yutong Liu, Liang Shao, et al.
Food Chemistry
|
January 18, 2025
Carboxymethyl freeze-thawed tapioca starch moderates oil deterioration in deep-frying cycles of battered sausages
Jingwei Zhang, Shenglong Yang, Jiameng Sun, et al.
International Journal of Biological Macromolecules
|
January 10, 2025
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
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of 4
Search research articles
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Showing results (11-20 of 34) with videos related to
Sort By:
Page
of 4
International Journal of Biological Macromolecules
|
February 27, 2025
Effect of cellulose fibers on the structure, rheological and 3D printing properties of corn starch-based hydrogel ink
Jintao Zhang, Bo Liu, Yuheng Wang, et al.
International Journal of Biological Macromolecules
|
December 9, 2022
Structure and properties of Pickering emulsions stabilized solely with novel buckwheat protein colloidal particles
Shixin Song, Yufei Li, Qiyuan Zhu, et al.
Sensors (Basel, Switzerland)
|
August 23, 2020
Front Vehicle Detection Algorithm for Smart Car Based on Improved SSD Model
Jingwei Cao, Chuanxue Song, Shixin Song, et al.
Plant Biotechnology Journal
|
November 8, 2025
The miR164b-SiNAC015 Module Regulates Drought Tolerance by Scavenging Reactive Oxygen Species in Foxtail Millet
Tong Xiao, Liang Ma, Yifan Zhang, et al.
Journal of Food Science and Technology
|
January 30, 2023
Effect of fermentation with <i>Lactobacillus fermentum</i> FL-0616 on probiotic-rich bean powders
Li Tao, Jingyi Wang, Qiyuan Zhu, et al.
Sensors (Basel, Switzerland)
|
July 3, 2020
Pedestrian Detection Algorithm for Intelligent Vehicles in Complex Scenarios
Jingwei Cao, Chuanxue Song, Silun Peng, et al.
Food Research International (Ottawa, Ont.)
|
October 11, 2025
pH-responsive Pickering emulsions synergistically stabilized by chitin nanocrystals and shellac nanoparticles for astaxanthin delivery
Lang Cai, Yuheng Wang, Jintao Zhang, et al.
Frontiers in Immunology
|
August 5, 2025
Unraveling NK cell heterogeneity through single-cell sequencing: insights from physiological and tumor contexts for clinical applications
Mingxin Shen, Yutong Liu, Liang Shao, et al.
Food Chemistry
|
January 18, 2025
Carboxymethyl freeze-thawed tapioca starch moderates oil deterioration in deep-frying cycles of battered sausages
Jingwei Zhang, Shenglong Yang, Jiameng Sun, et al.
International Journal of Biological Macromolecules
|
January 10, 2025
Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers
Yuheng Wang, Jintao Zhang, Bo Liu, et al.
Page
of 4