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Xiwu Jia

Showing results (11-20 of 19) with videos related to

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Journal of Food Science|August 25, 2023
Aggregation kinetics of green tea nanoparticles: Effects of pH, metal ions, and temperatureCheng Guo, Wangyang Shen, Weiping Jin, et al.
Food Chemistry: X|June 9, 2025
Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibilityWangyang Shen, Wenjie Cao, Ning Zhang, et al.
Foods (Basel, Switzerland)|August 26, 2023
Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the "Knock-Out/Knock-In" MethodCheng Guo, Wangyang Shen, Weiping Jin, et al.
Bioscience, Biotechnology, and Biochemistry|June 26, 2023
Effects of epigallocatechin gallate, caffeine, and their combination on fat accumulation in high-glucose diet-fed Caenorhabditis elegansCheng Guo, Wangyang Shen, Weiping Jin, et al.
Food Chemistry: X|July 12, 2026
Effects of spirulina powder on the physicochemical and volatile properties of rice bahllsXiwu Jia, Yujun Shi, Zhili Ji, et al.
Food Chemistry|April 5, 2026
Effects of dual modification on physicochemical and digestibility properties of rice starchXiwu Jia, Xiaohua Luo, Zhili Ji, et al.
Journal of Food Science|December 30, 2024
Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starchLina Xu, Guoyan Yang, Xiwu Jia, et al.
Foods (Basel, Switzerland)|April 14, 2026
Research Progress, Safety Regulation and Application Prospects in Health Food Development of Red Yeast Rice-Derived Bioactive Compounds: A Critical Narrative ReviewXuan Chen, Meie Zheng, Qin Chen, et al.
Environmental Microbiology Reports|June 5, 2026
Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom MerahYolani Syaputri, Erisa Zahra, Rianti Nur Azzahra, et al.
Pageof 2

Showing results (11-20 of 19) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 19 results.
Journal of Food Science|August 25, 2023
Aggregation kinetics of green tea nanoparticles: Effects of pH, metal ions, and temperatureCheng Guo, Wangyang Shen, Weiping Jin, et al.
Food Chemistry: X|June 9, 2025
Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibilityWangyang Shen, Wenjie Cao, Ning Zhang, et al.
Foods (Basel, Switzerland)|August 26, 2023
Dynamic Formation of Green Tea Cream and the Identification of Key Components Using the "Knock-Out/Knock-In" MethodCheng Guo, Wangyang Shen, Weiping Jin, et al.
Bioscience, Biotechnology, and Biochemistry|June 26, 2023
Effects of epigallocatechin gallate, caffeine, and their combination on fat accumulation in high-glucose diet-fed Caenorhabditis elegansCheng Guo, Wangyang Shen, Weiping Jin, et al.
Food Chemistry: X|July 12, 2026
Effects of spirulina powder on the physicochemical and volatile properties of rice bahllsXiwu Jia, Yujun Shi, Zhili Ji, et al.
Food Chemistry|April 5, 2026
Effects of dual modification on physicochemical and digestibility properties of rice starchXiwu Jia, Xiaohua Luo, Zhili Ji, et al.
Journal of Food Science|December 30, 2024
Effects of air flow micro pulverized wheat bran dietary fiber on physicochemical, structural, and digestive properties of wheat starchLina Xu, Guoyan Yang, Xiwu Jia, et al.
Foods (Basel, Switzerland)|April 14, 2026
Research Progress, Safety Regulation and Application Prospects in Health Food Development of Red Yeast Rice-Derived Bioactive Compounds: A Critical Narrative ReviewXuan Chen, Meie Zheng, Qin Chen, et al.
Environmental Microbiology Reports|June 5, 2026
Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom MerahYolani Syaputri, Erisa Zahra, Rianti Nur Azzahra, et al.
Pageof 2