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Wenjia He

Showing results (11-20 of 30) with videos related to

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Food Chemistry|February 26, 2026
Metabolomic investigation of flavor and metabolite evolutions in the submerged fermentation of miiuy croaker (Miichthys miiuy) surimi induced by Monascus purpureusWenjia He, Min Wang, Tao Zhou, et al.
Protein Science : a Publication of the Protein Society|March 25, 2026
ProteinMCP: An agentic AI framework for autonomous protein engineeringXiaopeng Xu, Chenjie Feng, Chao Zha, et al.
Bioinformatics (Oxford, England)|October 3, 2021
iDNA-ABT: advanced deep learning model for detecting DNA methylation with adaptive features and transductive information maximizationYingying Yu, Wenjia He, Junru Jin, et al.
Protein Science : a Publication of the Protein Society|March 25, 2026
SegDesign: A modular framework for controllable protein segment engineeringChenjie Feng, Junbo Yin, Chao Zha, et al.
Foods (Basel, Switzerland)|October 16, 2024
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan AromaXiao Chen, Ying Cao, Weijie Lan, et al.
Food Chemistry|May 6, 2023
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckiiWenjia He, Ye Tian, Shuxun Liu, et al.
Nature Communications|October 6, 2023
A unified method to revoke the private data of patients in intelligent healthcare with audit to forgetJuexiao Zhou, Haoyang Li, Xingyu Liao, et al.
Food Chemistry|March 22, 2024
Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sourcesYicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry|December 20, 2020
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivarsWenjia He, Shuxun Liu, Paulina Heponiemi, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucosideWenjia He, Haibo Mu, Zhenmin Liu, et al.
Pageof 3

Showing results (11-20 of 30) with videos related to

Sort By:
Pageof 3
Food Chemistry|February 26, 2026
Metabolomic investigation of flavor and metabolite evolutions in the submerged fermentation of miiuy croaker (Miichthys miiuy) surimi induced by Monascus purpureusWenjia He, Min Wang, Tao Zhou, et al.
Protein Science : a Publication of the Protein Society|March 25, 2026
ProteinMCP: An agentic AI framework for autonomous protein engineeringXiaopeng Xu, Chenjie Feng, Chao Zha, et al.
Bioinformatics (Oxford, England)|October 3, 2021
iDNA-ABT: advanced deep learning model for detecting DNA methylation with adaptive features and transductive information maximizationYingying Yu, Wenjia He, Junru Jin, et al.
Protein Science : a Publication of the Protein Society|March 25, 2026
SegDesign: A modular framework for controllable protein segment engineeringChenjie Feng, Junbo Yin, Chao Zha, et al.
Foods (Basel, Switzerland)|October 16, 2024
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan AromaXiao Chen, Ying Cao, Weijie Lan, et al.
Food Chemistry|May 6, 2023
Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckiiWenjia He, Ye Tian, Shuxun Liu, et al.
Nature Communications|October 6, 2023
A unified method to revoke the private data of patients in intelligent healthcare with audit to forgetJuexiao Zhou, Haoyang Li, Xingyu Liao, et al.
Food Chemistry|March 22, 2024
Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sourcesYicheng Ding, Wenjia He, Wangli Dai, et al.
Food Chemistry|December 20, 2020
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivarsWenjia He, Shuxun Liu, Paulina Heponiemi, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucosideWenjia He, Haibo Mu, Zhenmin Liu, et al.
Pageof 3