Showing results (21-30 of 32) with videos related to

Sort By:
Pageof 4
Colloids and Surfaces. B, Biointerfaces|May 31, 2022
Lactoferrin network with MC3T3-E1 cell proliferation, auxiliary mineralization, antibacterial functions: A multifunctional coating for biofunctionalization of implant surfacesXiaokang Na, Lijuan Zhang, Chao Ren, et al.
Food Chemistry|December 19, 2024
Elevating the critical gelling concentration of soy protein by disulfide bond cleavage during preheating treatmentGuangou Chen, Bowen Zou, Xiaohan Zheng, et al.
International Journal of Biological Macromolecules|January 17, 2024
Heat-induced agglomeration of water-soluble cod proteins toward gelled structuresXiaohan Zheng, Bowen Zou, Wenqiang Cai, et al.
Food Research International (Ottawa, Ont.)|February 3, 2024
Constructing a strongly interacting Pea-Cod binary protein system by introducing metal cations toward enhanced gelling propertiesBowen Zou, Xiaohan Zheng, Xiaokang Na, et al.
Food Research International (Ottawa, Ont.)|August 19, 2024
Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregatesRui Zhang, Junwei Zhang, Bowen Zou, et al.
Food Chemistry|May 8, 2026
Aggregation-disaggregation cycling: A physical strategy for low-viscosity fish protein particlesXueer Yu, Xinyao Zhao, Bowen Zou, et al.
Carbohydrate Polymers|March 30, 2025
β-Cyclodextrin/resistant dextrin induced disparate gelling behaviors of high-protein liquid systemsJunwei Zhang, Ruitao Zhu, Bowen Zou, et al.
Journal of Agricultural and Food Chemistry|January 24, 2018
Fluorescent Carbon Dots Derived from Maillard Reaction Products: Their Properties, Biodistribution, Cytotoxicity, and Antioxidant ActivityDongmei Li, Xiaokang Na, Haitao Wang, et al.
Food Chemistry|June 26, 2024
Soy protein particles as stabilizers of heat-stable O/W emulsions with 20% protein contentRui Zhang, Yixue Wei, Bowen Zou, et al.
Carbohydrate Polymers|December 10, 2025
Mechanisms of heat-activated soy protein isolate-chitosan oligosaccharide complexation: Synergistic interactions for enhanced gelationWei Wan, Rui Zhang, Lingyi Gao, et al.
Pageof 4