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Food Chemistry
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December 10, 2020
Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites
Junhua Li, Yimei Shen, Jiali Zhai, et al.
Medicine
|
March 17, 2021
Clinical effectiveness of arthroscopic vs open ankle arthrodesis for advanced ankle arthritis: A systematic review and meta-analysis
Zixing Bai, Yanjun Yang, Si Chen, et al.
Journal of Agricultural and Food Chemistry
|
September 26, 2022
Identification and Immunomodulatory Effect on Immunosuppressed Mice of Selenium-Enriched Peptides of Egg White
Mengwei Chen, Fan Zhang, Yujie Su, et al.
Food Science and Biotechnology
|
January 2, 2023
Novel extraction technologies and potential applications of egg yolk proteins
Luping Gu, Yufang Liu, Wanqiu Zhang, et al.
RSC Advances
|
May 11, 2022
Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticles
Yujie Su, Bixia Qiu, Cuihua Chang, et al.
Food Chemistry: X
|
April 24, 2023
Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation
Cuihua Chang, Xin Li, Jiali Zhai, et al.
Journal of Chromatography. A
|
March 27, 2012
Sequential determination of anionic-type detergents by complexation with methylene blue using dual high speed counter-current chromatography
Eiichi Kitazume, Saki Koikawa, Lu Hui, et al.
Journal of Agricultural and Food Chemistry
|
December 8, 2015
Short UV-B Exposure Stimulated Enzymatic and Nonenzymatic Antioxidants and Reduced Oxidative Stress of Cold-Stored Mangoes
Zhifang Jiang, Yaoqi Zheng, Rongrong Qiu, et al.
Journal of Food Science
|
May 9, 2026
Role of Enzymatic Hydrolysis-Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten-Free Biscuits
Ruyi Zhang, Tingting Tang, Yanjun Yang, et al.
Journal of the Science of Food and Agriculture
|
May 28, 2025
Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics
Zhishuo Zhang, Cuihua Chang, Luping Gu, et al.
Page
of 29
Search research articles
Search
Showing results (101-110 of 285) with videos related to
Sort By:
Page
of 29
Food Chemistry
|
December 10, 2020
Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites
Junhua Li, Yimei Shen, Jiali Zhai, et al.
Medicine
|
March 17, 2021
Clinical effectiveness of arthroscopic vs open ankle arthrodesis for advanced ankle arthritis: A systematic review and meta-analysis
Zixing Bai, Yanjun Yang, Si Chen, et al.
Journal of Agricultural and Food Chemistry
|
September 26, 2022
Identification and Immunomodulatory Effect on Immunosuppressed Mice of Selenium-Enriched Peptides of Egg White
Mengwei Chen, Fan Zhang, Yujie Su, et al.
Food Science and Biotechnology
|
January 2, 2023
Novel extraction technologies and potential applications of egg yolk proteins
Luping Gu, Yufang Liu, Wanqiu Zhang, et al.
RSC Advances
|
May 11, 2022
Separation of bovine hemoglobin using novel magnetic molecular imprinted nanoparticles
Yujie Su, Bixia Qiu, Cuihua Chang, et al.
Food Chemistry: X
|
April 24, 2023
Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation
Cuihua Chang, Xin Li, Jiali Zhai, et al.
Journal of Chromatography. A
|
March 27, 2012
Sequential determination of anionic-type detergents by complexation with methylene blue using dual high speed counter-current chromatography
Eiichi Kitazume, Saki Koikawa, Lu Hui, et al.
Journal of Agricultural and Food Chemistry
|
December 8, 2015
Short UV-B Exposure Stimulated Enzymatic and Nonenzymatic Antioxidants and Reduced Oxidative Stress of Cold-Stored Mangoes
Zhifang Jiang, Yaoqi Zheng, Rongrong Qiu, et al.
Journal of Food Science
|
May 9, 2026
Role of Enzymatic Hydrolysis-Induced Macromolecular Interactions of Egg Yolk Plasma in Regulating Texture and Flavor of Gluten-Free Biscuits
Ruyi Zhang, Tingting Tang, Yanjun Yang, et al.
Journal of the Science of Food and Agriculture
|
May 28, 2025
Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics
Zhishuo Zhang, Cuihua Chang, Luping Gu, et al.
Page
of 29