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International Journal of Biological Macromolecules
|
November 14, 2024
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Biochimica Et Biophysica Acta. Molecular Basis of Disease
|
October 8, 2025
Deubiquitinase USP53 suppressed tumorigenesis of colorectal cancer cells by mediating deubiquitination of MORF4L1
He Xin, Chuanzhuo Wang, Yuan Chi, et al.
The Science of the Total Environment
|
February 12, 2019
Spatial pattern of plant diversity in a group of uninhabited islands from the perspectives of island and site scales
Yuan Chi, Jingkuan Sun, Zhanyong Fu, et al.
Foods (Basel, Switzerland)
|
April 13, 2024
Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg
Jiayu Guo, Xin Gao, Yujie Chi, et al.
Anesthesia and Analgesia
|
April 27, 2018
In Response
Yuan-Chi Lin, Limeng Wan, Robert N Jamison
Food Chemistry
|
October 9, 2025
Mechanistic insights into heat-induced emulsion destabilization of key fractions in egg yolk: Betaine-mediated suppression of thermal aggregation
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Anesthesia and Analgesia
|
December 1, 2017
Using Integrative Medicine in Pain Management: An Evaluation of Current Evidence
Yuan-Chi Lin, Limeng Wan, Robert N Jamison
Food Chemistry
|
September 28, 2021
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Ruihong Wang, Longyuan Zhang, Yujie Chi, et al.
Food Chemistry
|
July 27, 2024
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules
|
January 10, 2025
Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Page
of 32
Search research articles
Search
Showing results (31-40 of 319) with videos related to
Sort By:
Page
of 32
International Journal of Biological Macromolecules
|
November 14, 2024
Preparation of mayonnaise with excellent thermal and storage stability from egg yolk-amino acid complex: Rheology, interfacial property, microstructure and lutein delivery
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Biochimica Et Biophysica Acta. Molecular Basis of Disease
|
October 8, 2025
Deubiquitinase USP53 suppressed tumorigenesis of colorectal cancer cells by mediating deubiquitination of MORF4L1
He Xin, Chuanzhuo Wang, Yuan Chi, et al.
The Science of the Total Environment
|
February 12, 2019
Spatial pattern of plant diversity in a group of uninhabited islands from the perspectives of island and site scales
Yuan Chi, Jingkuan Sun, Zhanyong Fu, et al.
Foods (Basel, Switzerland)
|
April 13, 2024
Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg
Jiayu Guo, Xin Gao, Yujie Chi, et al.
Anesthesia and Analgesia
|
April 27, 2018
In Response
Yuan-Chi Lin, Limeng Wan, Robert N Jamison
Food Chemistry
|
October 9, 2025
Mechanistic insights into heat-induced emulsion destabilization of key fractions in egg yolk: Betaine-mediated suppression of thermal aggregation
Lan Liu, Jiahui Bi, Yujie Chi, et al.
Anesthesia and Analgesia
|
December 1, 2017
Using Integrative Medicine in Pain Management: An Evaluation of Current Evidence
Yuan-Chi Lin, Limeng Wan, Robert N Jamison
Food Chemistry
|
September 28, 2021
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Ruihong Wang, Longyuan Zhang, Yujie Chi, et al.
Food Chemistry
|
July 27, 2024
Extending the shelf-life of whole egg powder with different packaging: Based on the multivariate accelerated shelf-life test model
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
International Journal of Biological Macromolecules
|
January 10, 2025
Egg white protein under thermal stress: Thermal aggregation orientation and gel properties decline
Jingnan Zang, Mingmin Qing, Yujie Chi, et al.
Page
of 32