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Food Research International (Ottawa, Ont.)|May 17, 2025
Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performanceRuizhi Yang, Zhi Cheng, Yadong Zhao, et al.
Food Chemistry: X|June 12, 2025
Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced waterMallikarjun Chanchi Prashanthkumar, Xinru Fan, Qiancheng Zhao, et al.
Biomacromolecules|July 14, 2018
Top-down Approach to Produce Protein Functionalized and Highly Thermally Stable Cellulose FibrilsFranck Quero, Genesis Opazo, Yadong Zhao, et al.
Integrative Cancer Therapies|January 9, 2015
Survival analysis of 272 patients with pancreatic cancer undergoing combined treatmentNida Cao, Aiguang Zhao, Gang Zhao, et al.
Food Chemistry|October 15, 2024
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanismsLingxiang Bao, Ruizhi Yang, Dieynabou Diao, et al.
Materials (Basel, Switzerland)|December 5, 2019
Fractal Dimension Characterization of Joint Surface Morphology on Dissimilar Friction Stir Lap Welding of Al/MgYadong Zhao, Yalong Luo, Zhipeng Zhang, et al.
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