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Sisheng Li

Showing results (1-10 of 11) with videos related to

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Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi = Zhongguo Xiufu Chongjian Waike Zazhi = Chinese Journal of Reparative and Reconstructive Surgery|October 14, 2010
[Study on relationship between osteoporosis and mRNA expressions of vascular endothelial growth factor and bone morphogenetic protein 2 in nontraumatic avascular necrosis of femoral head]Weijun Wang, Sisheng Li, Dongsheng Niu
Gels (Basel, Switzerland)|April 27, 2026
Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and ApplicationSisheng Li, Minna Luo, Adrian Bogdan Boldianu, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial propertiesXiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi = Zhongguo Xiufu Chongjian Waike Zazhi = Chinese Journal of Reparative and Reconstructive Surgery|September 20, 2011
[Relationship between the bone mass and the expressions of vascular endothelial growth factor, basic fibroblast growth factor, and bone morphogenetic protein 2 mRNA in avascular necrosis of femoral head]Weijun Wang, Sisheng Li, Dongsheng Niu, et al.
Food Chemistry|June 18, 2023
The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion systemWei Li, Shah Faisal, Xin Guo, et al.
Food Chemistry|February 28, 2026
Soft matter-engineered pH-responsive hydrogels for encapsulation, protection, and controlled intestinal release of probiotics (Lacticaseibacillus paracasei YWC-01)Xiaoyu Cao, Sisheng Li, Qianqian Xu, et al.
Foods (Basel, Switzerland)|January 25, 2025
Efficacy of Household and Commercial Washing Agents in Removing the Pesticide Thiabendazole Residues from FruitsXinyi Du, Lauren Ho, Sisheng Li, et al.
Food Chemistry|June 1, 2025
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein-iron complexesSisheng Li, Minna Luo, Zili Gao, et al.
Food Chemistry|January 2, 2022
Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipeSisheng Li, Bo Jiao, Shi Meng, et al.
Frontiers in Nutrition|May 23, 2022
Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and ApplicationsWei Li, Bo Jiao, Sisheng Li, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi = Zhongguo Xiufu Chongjian Waike Zazhi = Chinese Journal of Reparative and Reconstructive Surgery|October 14, 2010
[Study on relationship between osteoporosis and mRNA expressions of vascular endothelial growth factor and bone morphogenetic protein 2 in nontraumatic avascular necrosis of femoral head]Weijun Wang, Sisheng Li, Dongsheng Niu
Gels (Basel, Switzerland)|April 27, 2026
Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and ApplicationSisheng Li, Minna Luo, Adrian Bogdan Boldianu, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Impact of lipid droplet characteristics on the rheology of plant protein emulsion gels: Droplet size, concentration, and interfacial propertiesXiaoyan Hu, Xiaoke Xiang, Qian Ju, et al.
Zhongguo Xiu Fu Chong Jian Wai Ke Za Zhi = Zhongguo Xiufu Chongjian Waike Zazhi = Chinese Journal of Reparative and Reconstructive Surgery|September 20, 2011
[Relationship between the bone mass and the expressions of vascular endothelial growth factor, basic fibroblast growth factor, and bone morphogenetic protein 2 mRNA in avascular necrosis of femoral head]Weijun Wang, Sisheng Li, Dongsheng Niu, et al.
Food Chemistry|June 18, 2023
The preparation of Diacylglycerol-rich soybean oil by acetylated modification of arachin nanoparticles for W/O Pickering emulsion systemWei Li, Shah Faisal, Xin Guo, et al.
Food Chemistry|February 28, 2026
Soft matter-engineered pH-responsive hydrogels for encapsulation, protection, and controlled intestinal release of probiotics (Lacticaseibacillus paracasei YWC-01)Xiaoyu Cao, Sisheng Li, Qianqian Xu, et al.
Foods (Basel, Switzerland)|January 25, 2025
Efficacy of Household and Commercial Washing Agents in Removing the Pesticide Thiabendazole Residues from FruitsXinyi Du, Lauren Ho, Sisheng Li, et al.
Food Chemistry|June 1, 2025
Effects of polyphenols on the functional properties, digestibility, and iron bioavailability of potato protein-iron complexesSisheng Li, Minna Luo, Zili Gao, et al.
Food Chemistry|January 2, 2022
Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipeSisheng Li, Bo Jiao, Shi Meng, et al.
Frontiers in Nutrition|May 23, 2022
Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and ApplicationsWei Li, Bo Jiao, Sisheng Li, et al.
Pageof 2