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Journal of Agricultural and Food Chemistry|April 28, 2006
Comparative evaluation of the emulsifying properties of phosphatidylcholine after enzymatic acyl modificationAnders F Vikbjerg, Jean-Yves Rusig, Gunnar Jonsson, et al.
BMC Anesthesiology|April 11, 2025
Anesthetic management of a patient with spinal muscular atrophy type II for scoliosis surgery: a case reportZhuangyuan Chen, Xiaowei Chen, Xiyun Liang, et al.
Neuropsychiatric Disease and Treatment|November 29, 2023
The Relationship Between Level of Education, Cognitive Function and Medication Adherence in Patients with SchizophreniaXiaodan Zhu, Min Wen, Ying He, et al.
Journal of Food Science and Technology|July 10, 2023
Effects of monoacylglycerols with different saturation degrees on physical and whipping properties of milk fat-based whipping creamsXueli Wei, Hong Zhang, Lingzhi Cheong, et al.
Food Chemistry|November 23, 2019
Synergistic effects of binary ionic liquid-solvent systems on enzymatic esterification of esculinJacob Nedergaard Pedersen, Shulai Liu, Ye Zhou, et al.
Photochemistry and Photobiology|November 16, 2010
Effect of laser and LED on enzymatic production of ceramideHongyu Zhang, Long Zhang, Peter Tidemand-Lichtenberg, et al.
Journal of Agricultural and Food Chemistry|January 31, 2015
Formation of 3-monochloro-1,2-propanediol (3-MCPD) di- and monoesters from tristearoylglycerol (TSG) and the potential catalytic effect of Fe²⁺ and Fe³⁺Zhongfei Zhang, Boyan Gao, Xiaowei Zhang, et al.
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