Showing results (31-40 of 237) with videos related to

Sort By:
Pageof 24
Food Research International (Ottawa, Ont.)|February 11, 2024
Gardenia yellow pigment: Extraction methods, biological activities, current trends, and future prospectsShipeng Yin, Liqiong Niu, Jian Zhang, et al.
Critical Reviews in Food Science and Nutrition|August 13, 2021
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trendsXin Hong, Qiaoli Zhao, Yuanfa Liu, et al.
Food Chemistry|July 28, 2019
The partial coalescence behavior of oil-in-water emulsions: Comparison between refrigerated and room temperature storageChunhuan Liu, Zhaojun Zheng, Chen Cao, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Crystallization and Structural Properties of Oleogel-Based MargarineXiuhang Chai, Yujin Zhang, Yifei Shi, et al.
RSC Advances|May 6, 2022
Sinapine-enriched rapeseed oils reduced fatty liver formation in high-fat diet-fed C57BL/6J miceYoudong Li, Jinwei Li, Peirang Cao, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
A mechanistic investigation of the effect of dispersion phase protein type on the physicochemical stability of water-in-oil emulsionsMi Zhang, Liuping Fan, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition|September 19, 2023
Strategies for improving loading of emulsion-based functional oil powderLingxi Guo, Liuping Fan, Yuanfa Liu, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applicationsQiaoli Zhao, Farah Zaaboul, Yuanfa Liu, et al.
International Journal of Biological Macromolecules|March 13, 2012
Dehydration of crude protein from Ginkgo biloba L. by microwave freeze dryingLiuping Fan, Shaodong Ding, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition|August 19, 2021
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printingXueqing Li, Liuping Fan, Yuanfa Liu, et al.
Pageof 24