Showing results (71-80 of 88) with videos related to

Sort By:
Pageof 9
Food Science and Biotechnology|August 16, 2021
Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour productsYuan Ke, Beibei Ding, Yang Fu, et al.
International Journal of Biological Macromolecules|May 22, 2026
Effects of wheat starch-myristic acid complex on glucose and lipid metabolism in hyperglycemic Drosophila melanogasterYifan Duan, Lili Hou, Jie Bi, et al.
Plos One|July 18, 2013
Efficacy and safety profile of combining vandetanib with chemotherapy in patients with advanced non-small cell lung cancer: a meta-analysisWei Tian, Wenping Ding, Sungkyoung Kim, et al.
International Journal of Biological Macromolecules|May 11, 2023
Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network propertiesKaifeng Zhao, Ziyang Jia, Lili Hou, et al.
Applied and Environmental Microbiology|August 4, 2026
Data-driven optimization of siderophore fermentation by Bacillus altitudinis AS19 and investigation of AS19's antifungal properties against Candida albicansChenjian Li, Zexin Gao, Honghai Ke, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2025
Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness MonitoringSiyuan Xu, Xianhui Chang, Kun Zhuang, et al.
International Journal of Biological Macromolecules|July 13, 2021
Structure and properties of cellulose/HAP nanocomposite hydrogelsGuozhen Wang, Tong Lu, Xinjiang Zhang, et al.
Food Research International (Ottawa, Ont.)|February 28, 2026
Study on the method and mechanism of As and Cd removal from brown rice flour using a deep eutectic solvent-soyasaponin systemFeng Guo, Lijie Zhu, Kun Zhuang, et al.
International Journal of Biological Macromolecules|September 14, 2023
Structure and surface properties of ozone-conjugated octenyl succinic anhydride modified waxy rice starch: Towards high-stable Pickering emulsionMeng Du, Lei Chen, Zia-Ud Din, et al.
Foods (Basel, Switzerland)|May 25, 2019
The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen StorageJianjun Zhou, Yuan Ke, Francisco J Barba, et al.
Pageof 9