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Yapeng Fang

Showing results (11-20 of 138) with videos related to

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Foods (Basel, Switzerland)|September 13, 2025
Engineering Edible Double Network Hydrogels with Abalone- and Squid-like Textures from Carrageenan and Konjac GlucomannanJingwen Zhao, Mengjia Du, Yiguo Zhao, et al.
International Journal of Biological Macromolecules|December 12, 2018
Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology studyHoda Khalesi, Bahareh Emadzadeh, Rassoul Kadkhodaee, et al.
NPJ Science of Food|July 16, 2019
Role of fluid cohesiveness in safe swallowingKatsuyoshi Nishinari, Mihaela Turcanu, Makoto Nakauma, et al.
International Journal of Biological Macromolecules|February 9, 2023
Role of conformation transition of high acyl gellan in the design of double network hydrogelsMengjia Du, Yin Zhang, Yiguo Zhao, et al.
Food Chemistry|June 27, 2021
Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applicationsHoda Khalesi, Wei Lu, Katsuyoshi Nishinari, et al.
Carbohydrate Polymers|October 14, 2020
Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gelsLianqi Cao, Wei Lu, Jiao Ge, et al.
Advances in Colloid and Interface Science|October 3, 2020
New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategiesHoda Khalesi, Wei Lu, Katsuyoshi Nishinari, et al.
ACS Chemical Neuroscience|October 18, 2024
Exogenous Amyloid Fibrils Can Cause Significant Upregulation of Neurodegenerative Disease ProteinsXihua Liu, Wenzhe Jia, Yapeng Fang, et al.
Ultrasonics Sonochemistry|December 20, 2018
Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular propertiesNassim Raoufi, Rassoul Kadkhodaee, Yapeng Fang, et al.
Ultrasonics Sonochemistry|June 3, 2020
pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixtureNassim Raoufi, Rassoul Kadkhodaee, Yapeng Fang, et al.
Pageof 14

Showing results (11-20 of 138) with videos related to

Sort By:
Pageof 14
Foods (Basel, Switzerland)|September 13, 2025
Engineering Edible Double Network Hydrogels with Abalone- and Squid-like Textures from Carrageenan and Konjac GlucomannanJingwen Zhao, Mengjia Du, Yiguo Zhao, et al.
International Journal of Biological Macromolecules|December 12, 2018
Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology studyHoda Khalesi, Bahareh Emadzadeh, Rassoul Kadkhodaee, et al.
NPJ Science of Food|July 16, 2019
Role of fluid cohesiveness in safe swallowingKatsuyoshi Nishinari, Mihaela Turcanu, Makoto Nakauma, et al.
International Journal of Biological Macromolecules|February 9, 2023
Role of conformation transition of high acyl gellan in the design of double network hydrogelsMengjia Du, Yin Zhang, Yiguo Zhao, et al.
Food Chemistry|June 27, 2021
Fundamentals of composites containing fibrous materials and hydrogels: A review on design and development for food applicationsHoda Khalesi, Wei Lu, Katsuyoshi Nishinari, et al.
Carbohydrate Polymers|October 14, 2020
Modulation of oligoguluronate on the microstructure and properties of Ca-dependent soy protein gelsLianqi Cao, Wei Lu, Jiao Ge, et al.
Advances in Colloid and Interface Science|October 3, 2020
New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategiesHoda Khalesi, Wei Lu, Katsuyoshi Nishinari, et al.
ACS Chemical Neuroscience|October 18, 2024
Exogenous Amyloid Fibrils Can Cause Significant Upregulation of Neurodegenerative Disease ProteinsXihua Liu, Wenzhe Jia, Yapeng Fang, et al.
Ultrasonics Sonochemistry|December 20, 2018
Ultrasonic degradation of Persian gum and gum tragacanth: Effect on chain conformation and molecular propertiesNassim Raoufi, Rassoul Kadkhodaee, Yapeng Fang, et al.
Ultrasonics Sonochemistry|June 3, 2020
pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixtureNassim Raoufi, Rassoul Kadkhodaee, Yapeng Fang, et al.
Pageof 14