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Food Research International (Ottawa, Ont.)|March 1, 2025
Effects of Tweens on the Structure, interfacial Characteristics, and emulsifying and foaming properties of OvalbuminQixin Zhang, Yanyu Chen, Wenyan Liu, et al.
Foods (Basel, Switzerland)|January 11, 2025
Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk GranulesWenyan Liu, Jingxia Cao, Qixin Zhang, et al.
Food Chemistry: X|February 20, 2025
Impact of high-speed shear homogenization pretreatment on structure, functional characteristics, and interfacial properties: A case of Rice GlutelinZhuangpeng Wang, Zhangtao Chen, Lufan Tan, et al.
International Journal of Clinical and Experimental Pathology|December 3, 2013
A new technique for the obliterative urethral stricturesXianguo Chen, Kexiao Wang, Yuanping Ye, et al.
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