Showing results (1-10 of 105) with videos related to
Sort By:
Pageof 11
Foods (Basel, Switzerland)|May 11, 2024
Current Research on Probiotics and Fermented ProductsYushi Dong, Mohan Li, Xiqing YueInternational Journal of Biological Macromolecules|February 21, 2023
Quantitative phosphoproteome analysis reveals differential whey phosphoproteins of bovine milk during lactationJianting Ning, Xueyan Cao, Xiqing Yue, et al.International Journal of Biological Macromolecules|February 11, 2024
Effects of almond (Armeniaca Sibirica L. Lam) polysaccharides on gut microbiota and anti-inflammatory effects on LPS-induced RAW264.7 cellsYanqi Peng, Yingshuo Li, Yuzhen Pi, et al.Microbial Cell Factories|January 15, 2018
Production of eicosapentaenoic acid by application of a delta-6 desaturase with the highest ALA catalytic activity in algaeHaisu Shi, Xue Luo, Rina Wu, et al.Journal of Agricultural and Food Chemistry|January 5, 2024
Comparative Site-Specific <i>O</i>-Glycosylation Analysis of the Milk Fat Globule Membrane Proteome in Donkey Colostrum and Mature MilkBoyuan Guan, Xueyan Cao, Mei Yang, et al.Journal of Food Biochemistry|September 11, 2019
Quantitative analysis of binding affinities and characterization of β-lactoglobulin and λ-carrageenan as a function of pHLijie Wang, Xiqing Yue, Jingjing Wang, et al.Food Chemistry|March 6, 2025
Novel insights into differences in the whey proteome of porcine and human colostrum and mature milkHuiwen Zhao, Xueyan Cao, Zhizhong Quan, et al.International Journal of Biological Macromolecules|October 3, 2024
Almond polysaccharides inhibit DSS-induced inflammatory response in ulcerative colitis mice through NF-κB pathwayYanqi Peng, Jiayi Zhu, Yingshuo Li, et al.Journal of Agricultural and Food Chemistry|October 26, 2023
Proteomics and Peptidomics As a Tool to Compare the Proteins and Endogenous Peptides in Human, Cow, and Donkey MilkJianting Ning, Mei Yang, Wanting Liu, et al.Critical Reviews in Food Science and Nutrition|April 11, 2023
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogelsZongyuan Han, Shucheng Liu, Jinxuan Cao, et al.Pageof 11