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Comprehensive Reviews in Food Science and Food Safety
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December 18, 2020
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids
Chenxi Wang, Cuixia Sun, Wei Lu, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
Jun He, Wenzhe Jia, Zihan Lin, et al.
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)
|
August 29, 2025
Dual Hydrophilic-Hydrophobic Core Architecture in Soy Glycinin Amyloid Fibrils Revealed by Cryo-EM
Saiya Li, Shuangjian Li, Yijia Cheng, et al.
Biomaterials
|
March 8, 2022
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
Wei Lu, Zining Hu, Xuelian Zhou, et al.
Food Chemistry
|
April 19, 2021
Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process
Yiguo Zhao, Chenxi Wang, Wei Lu, et al.
Journal of Colloid and Interface Science
|
September 15, 2012
Complexation of bovine serum albumin and sugar beet pectin: stabilising oil-in-water emulsions
Xiangyang Li, Yapeng Fang, Saphwan Al-Assaf, et al.
Carbohydrate Polymers
|
July 22, 2022
Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions
Chuhuan Hu, Wei Lu, Cuixia Sun, et al.
ACS Nano
|
October 23, 2024
Resistant Starch Nanoparticles Induce Colitis through Lysosomal Exocytosis in Mice
Chenglu Peng, Wei Lu, Ran An, et al.
Small (Weinheim an Der Bergstrasse, Germany)
|
December 13, 2024
Banana Starch Nanoparticles Disrupt the Integrity of the Intestinal Barrier by Opening Tight Junctions in Mice
Bing Jiang, Chenglu Peng, Xiaoyang Li, et al.
Journal of Agricultural and Food Chemistry
|
December 6, 2023
High Viscosity Slows the Utilization of Rapidly Fermentable Dietary Fiber by Human Gut Microbiota
Xiangxiang He, Cuixia Sun, Jingwen Zhao, et al.
Page
of 14
Search research articles
Search
Showing results (51-60 of 138) with videos related to
Sort By:
Page
of 14
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids
Chenxi Wang, Cuixia Sun, Wei Lu, et al.
Food Research International (Ottawa, Ont.)
|
September 10, 2023
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
Jun He, Wenzhe Jia, Zihan Lin, et al.
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)
|
August 29, 2025
Dual Hydrophilic-Hydrophobic Core Architecture in Soy Glycinin Amyloid Fibrils Revealed by Cryo-EM
Saiya Li, Shuangjian Li, Yijia Cheng, et al.
Biomaterials
|
March 8, 2022
Natural biopolymer masks the bitterness of potassium chloride to achieve a highly efficient salt reduction for future foods
Wei Lu, Zining Hu, Xuelian Zhou, et al.
Food Chemistry
|
April 19, 2021
Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process
Yiguo Zhao, Chenxi Wang, Wei Lu, et al.
Journal of Colloid and Interface Science
|
September 15, 2012
Complexation of bovine serum albumin and sugar beet pectin: stabilising oil-in-water emulsions
Xiangyang Li, Yapeng Fang, Saphwan Al-Assaf, et al.
Carbohydrate Polymers
|
July 22, 2022
Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions
Chuhuan Hu, Wei Lu, Cuixia Sun, et al.
ACS Nano
|
October 23, 2024
Resistant Starch Nanoparticles Induce Colitis through Lysosomal Exocytosis in Mice
Chenglu Peng, Wei Lu, Ran An, et al.
Small (Weinheim an Der Bergstrasse, Germany)
|
December 13, 2024
Banana Starch Nanoparticles Disrupt the Integrity of the Intestinal Barrier by Opening Tight Junctions in Mice
Bing Jiang, Chenglu Peng, Xiaoyang Li, et al.
Journal of Agricultural and Food Chemistry
|
December 6, 2023
High Viscosity Slows the Utilization of Rapidly Fermentable Dietary Fiber by Human Gut Microbiota
Xiangxiang He, Cuixia Sun, Jingwen Zhao, et al.
Page
of 14