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Scientific Reports
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April 1, 2016
Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening
Yiping Cao, Yapeng Fang, Katsuyoshi Nishinari, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures
Hoda Khalesi, Cuixia Sun, Jun He, et al.
Carbohydrate Polymers
|
February 13, 2013
Characterisation of commercial LM-pectin in aqueous solution
Xiangyang Li, Saphwan Al-Assaf, Yapeng Fang, et al.
Carbohydrate Polymers
|
November 6, 2012
Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface
Xiangyang Li, Saphwan Al-Assaf, Yapeng Fang, et al.
Journal of Dairy Science
|
August 5, 2020
Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties
Meng Zhao, Jing Hu, Hui Zhang, et al.
Food Research International (Ottawa, Ont.)
|
September 4, 2024
Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide
Wei Lu, Zining Hu, Huiyun Chen, et al.
Journal of Agricultural and Food Chemistry
|
August 18, 2025
Digestion-Derived Nanoparticles from Dairy and Plant-Based Milks: Comparative Analysis of Cellular Uptake Kinetics and Intestinal Barrier Interactions
Xihua Liu, Shuangjian Li, Wenzhe Jia, et al.
Food & Function
|
June 9, 2022
Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons
Mengjia Du, Yiguo Zhao, Yin Zhang, et al.
Biomacromolecules
|
February 13, 2007
Reexamining the egg-box model in calcium-alginate gels with X-ray diffraction
Liangbin Li, Yapeng Fang, Rob Vreeker, et al.
Journal of Agricultural and Food Chemistry
|
January 24, 2013
Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate
Xiangyang Li, Yapeng Fang, Glyn O Phillips, et al.
Page
of 14
Search research articles
Search
Showing results (21-30 of 138) with videos related to
Sort By:
Page
of 14
Scientific Reports
|
April 1, 2016
Effects of conformational ordering on protein/polyelectrolyte electrostatic complexation: ionic binding and chain stiffening
Yiping Cao, Yapeng Fang, Katsuyoshi Nishinari, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
The role of amyloid fibrils in the modification of whey protein isolate gels with the form of stranded and particulate microstructures
Hoda Khalesi, Cuixia Sun, Jun He, et al.
Carbohydrate Polymers
|
February 13, 2013
Characterisation of commercial LM-pectin in aqueous solution
Xiangyang Li, Saphwan Al-Assaf, Yapeng Fang, et al.
Carbohydrate Polymers
|
November 6, 2012
Competitive adsorption between sugar beet pectin (SBP) and hydroxypropyl methylcellulose (HPMC) at the oil/water interface
Xiangyang Li, Saphwan Al-Assaf, Yapeng Fang, et al.
Journal of Dairy Science
|
August 5, 2020
Electrostatic complexation of β-lactoglobulin aggregates with κ-carrageenan and the resulting emulsifying and foaming properties
Meng Zhao, Jing Hu, Hui Zhang, et al.
Food Research International (Ottawa, Ont.)
|
September 4, 2024
Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide
Wei Lu, Zining Hu, Huiyun Chen, et al.
Journal of Agricultural and Food Chemistry
|
August 18, 2025
Digestion-Derived Nanoparticles from Dairy and Plant-Based Milks: Comparative Analysis of Cellular Uptake Kinetics and Intestinal Barrier Interactions
Xihua Liu, Shuangjian Li, Wenzhe Jia, et al.
Food & Function
|
June 9, 2022
Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons
Mengjia Du, Yiguo Zhao, Yin Zhang, et al.
Biomacromolecules
|
February 13, 2007
Reexamining the egg-box model in calcium-alginate gels with X-ray diffraction
Liangbin Li, Yapeng Fang, Rob Vreeker, et al.
Journal of Agricultural and Food Chemistry
|
January 24, 2013
Improved sugar beet pectin-stabilized emulsions through complexation with sodium caseinate
Xiangyang Li, Yapeng Fang, Glyn O Phillips, et al.
Page
of 14