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Foods (Basel, Switzerland)
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June 27, 2024
Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA
Cunshe Chen, Fang Tong, Ruohao Sun, et al.
Food Research International (Ottawa, Ont.)
|
January 9, 2026
Synergistic emulsions of Tremella fuciformis polysaccharide and sodium caseinate enable melt-resistance and inhibit ice crystals in low-fat ice cream
Qiaolian Xu, Qingyuan Zhao, Wanru Li, et al.
Medicine
|
February 2, 2024
Association of asthma and lung cancer risk: A pool of cohort studies and Mendelian randomization analysis
Qinyao Huang, Yunxia Huang, Senkai Xu, et al.
Current Research in Food Science
|
January 8, 2024
The investigation of soybean protein isolates and soybean peptides assisting <i>Lactobacillus plantarum</i> K25 to inhibit <i>Escherichia coli</i>
Yinxiao Zhang, Chi Zhang, Jingyi Wang, et al.
Polymers
|
June 28, 2023
Insulin-Loaded Soybean Trypsin Inhibitor-Chitosan Nanoparticles: Preparation, Characterization, and Protective Effect Evaluation
Yihao Zhang, Ruijia Liu, Qixu Feng, et al.
Journal of Food Science
|
February 19, 2026
Functional Evaluations of Soy Yogurt: Influence of Soy Protein Isolate-Chitosan-Epigallocatechin Gallate Complexed Microgels on Structure and Tribology
Imane Bourouis, Mengya Sun, Tianyu Zhang, et al.
ACS Applied Materials & Interfaces
|
May 5, 2026
Triple-Responsive Hydrogel Integrating Polyphenol-Metal Activity for Infected Diabetic Wound Therapy
Haibo Mu, Hua Liang, Liangliang Hu, et al.
RSC Advances
|
May 6, 2022
Crystallization, thermal and mechanical properties of stereocomplexed poly(lactide) with flexible PLLA/PCL multiblock copolymer
Zhanxin Jing, Xiaolan Huang, Xinqi Liu, et al.
Food Chemistry: X
|
December 15, 2022
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes
Lu Huang, Di Zhao, Yong Wang, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2019
Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture
Zhihua Pang, Ruolin Xu, Yang Zhu, et al.
Page
of 29
Search research articles
Search
Showing results (81-90 of 287) with videos related to
Sort By:
Page
of 29
Foods (Basel, Switzerland)
|
June 27, 2024
Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA
Cunshe Chen, Fang Tong, Ruohao Sun, et al.
Food Research International (Ottawa, Ont.)
|
January 9, 2026
Synergistic emulsions of Tremella fuciformis polysaccharide and sodium caseinate enable melt-resistance and inhibit ice crystals in low-fat ice cream
Qiaolian Xu, Qingyuan Zhao, Wanru Li, et al.
Medicine
|
February 2, 2024
Association of asthma and lung cancer risk: A pool of cohort studies and Mendelian randomization analysis
Qinyao Huang, Yunxia Huang, Senkai Xu, et al.
Current Research in Food Science
|
January 8, 2024
The investigation of soybean protein isolates and soybean peptides assisting <i>Lactobacillus plantarum</i> K25 to inhibit <i>Escherichia coli</i>
Yinxiao Zhang, Chi Zhang, Jingyi Wang, et al.
Polymers
|
June 28, 2023
Insulin-Loaded Soybean Trypsin Inhibitor-Chitosan Nanoparticles: Preparation, Characterization, and Protective Effect Evaluation
Yihao Zhang, Ruijia Liu, Qixu Feng, et al.
Journal of Food Science
|
February 19, 2026
Functional Evaluations of Soy Yogurt: Influence of Soy Protein Isolate-Chitosan-Epigallocatechin Gallate Complexed Microgels on Structure and Tribology
Imane Bourouis, Mengya Sun, Tianyu Zhang, et al.
ACS Applied Materials & Interfaces
|
May 5, 2026
Triple-Responsive Hydrogel Integrating Polyphenol-Metal Activity for Infected Diabetic Wound Therapy
Haibo Mu, Hua Liang, Liangliang Hu, et al.
RSC Advances
|
May 6, 2022
Crystallization, thermal and mechanical properties of stereocomplexed poly(lactide) with flexible PLLA/PCL multiblock copolymer
Zhanxin Jing, Xiaolan Huang, Xinqi Liu, et al.
Food Chemistry: X
|
December 15, 2022
Transglutaminase treatment and pH shifting to manipulate physicochemical properties and formation mechanism of cubic fat substitutes
Lu Huang, Di Zhao, Yong Wang, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2019
Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture
Zhihua Pang, Ruolin Xu, Yang Zhu, et al.
Page
of 29