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Xingguo Wang

Showing results (171-180 of 387) with videos related to

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Journal of Agricultural and Food Chemistry|March 19, 2020
Triacylglycerol Containing Medium-Chain Fatty Acids: Comparison of Human Milk and Infant Formulas on Lipolysis during <i>In Vitro</i> DigestionTinglan Yuan, Ziwei Geng, Xinyue Dai, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observationXu Li, Yongru Li, Fan Yang, et al.
Applied Biochemistry and Biotechnology|November 21, 2014
Ultra-performance liquid chromatography quadrupole time-of-flight MS for identification of electron beam from accelerator degradation products of aflatoxin B1Ruiqi Wang, Ruijie Liu, Ming Chang, et al.
Molecules (Basel, Switzerland)|May 27, 2026
Odd-Chain Fatty Acids-Enriched Algal Oil Improves Locomotor Function and Modulates Metabolic Pathways in <i>Caenorhabditis elegans</i> Model of Alzheimer's DiseaseQin Mu, Yiwei Ma, Tao Zhang, et al.
Food Chemistry: X|March 28, 2023
Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying processXiaoyu Huang, Yue You, Emad Karrar, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Interactions between liposoluble antioxidants: A critical reviewRuru Liu, Ying Xu, Tao Zhang, et al.
Food Chemistry: X|December 16, 2025
Development and characterization of high-performance macadamia oil-based oleogel emulsionsPan Gao, Ying Liu, Shu Wang, et al.
Nutrients|June 26, 2026
Preliminary In Vitro Screening of Structure-Dependent β-Hydroxybutyrate Responses to Dietary Fatty Acids in Hepatocyte ModelsXiaojing Liu, Fei Pan, Yandan Wang, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behaviorYandan Wang, Tao Zhang, Ruijie Liu, et al.
Food Chemistry|March 19, 2016
Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food applicationZhenbo Xu, Jun Jin, Minying Zheng, et al.
Pageof 39

Showing results (171-180 of 387) with videos related to

Sort By:
Pageof 39
Journal of Agricultural and Food Chemistry|March 19, 2020
Triacylglycerol Containing Medium-Chain Fatty Acids: Comparison of Human Milk and Infant Formulas on Lipolysis during <i>In Vitro</i> DigestionTinglan Yuan, Ziwei Geng, Xinyue Dai, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observationXu Li, Yongru Li, Fan Yang, et al.
Applied Biochemistry and Biotechnology|November 21, 2014
Ultra-performance liquid chromatography quadrupole time-of-flight MS for identification of electron beam from accelerator degradation products of aflatoxin B1Ruiqi Wang, Ruijie Liu, Ming Chang, et al.
Molecules (Basel, Switzerland)|May 27, 2026
Odd-Chain Fatty Acids-Enriched Algal Oil Improves Locomotor Function and Modulates Metabolic Pathways in <i>Caenorhabditis elegans</i> Model of Alzheimer's DiseaseQin Mu, Yiwei Ma, Tao Zhang, et al.
Food Chemistry: X|March 28, 2023
Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying processXiaoyu Huang, Yue You, Emad Karrar, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Interactions between liposoluble antioxidants: A critical reviewRuru Liu, Ying Xu, Tao Zhang, et al.
Food Chemistry: X|December 16, 2025
Development and characterization of high-performance macadamia oil-based oleogel emulsionsPan Gao, Ying Liu, Shu Wang, et al.
Nutrients|June 26, 2026
Preliminary In Vitro Screening of Structure-Dependent β-Hydroxybutyrate Responses to Dietary Fatty Acids in Hepatocyte ModelsXiaojing Liu, Fei Pan, Yandan Wang, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Reviews of medium- and long-chain triglyceride with respect to nutritional benefits and digestion and absorption behaviorYandan Wang, Tao Zhang, Ruijie Liu, et al.
Food Chemistry|March 19, 2016
Co-surfactant free microemulsions: Preparation, characterization and stability evaluation for food applicationZhenbo Xu, Jun Jin, Minying Zheng, et al.
Pageof 39