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Acta Biomaterialia
|
June 3, 2018
A dual-targeting reconstituted high density lipoprotein leveraging the synergy of sorafenib and antimiRNA21 for enhanced hepatocellular carcinoma therapy
Min Li, Yujie Su, Fangrong Zhang, et al.
Food Chemistry
|
February 8, 2018
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
Junhua Li, Yufan Zhang, Qiao Fan, et al.
Foods (Basel, Switzerland)
|
May 13, 2026
The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics
Yuanqi Lv, Xiying He, Tingting Tang, et al.
Drugs in Context
|
April 6, 2022
Real-world treatment patterns for repository corticotropin injection in patients with rheumatoid arthritis
Howard Busch, George J Wan, John Niewoehner, et al.
Foods (Basel, Switzerland)
|
May 13, 2023
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum
Yujie Su, Wanqiu Zhang, Ruidan Liu, et al.
Journal of Food Science
|
September 19, 2025
High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein Intake
Fan Zhang, Yongmei Ding, Ying Ma, et al.
Foods (Basel, Switzerland)
|
June 27, 2024
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (Basel, Switzerland)
|
June 26, 2026
Structural Modification and Enhanced Gel Properties of Peanut Protein via Co-Precipitation with Egg White Protein
Xiaoyu Liu, Ming Zhang, Manqi Yang, et al.
Journal of Food Science and Technology
|
August 9, 2021
Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization
Yan Yang, Junhua Li, Luping Gu, et al.
Journal of the Science of Food and Agriculture
|
March 12, 2021
Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate
Junhua Li, Chenying Wang, Cuihua Chang, et al.
Page
of 19
Search research articles
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Showing results (101-110 of 183) with videos related to
Sort By:
Page
of 19
Acta Biomaterialia
|
June 3, 2018
A dual-targeting reconstituted high density lipoprotein leveraging the synergy of sorafenib and antimiRNA21 for enhanced hepatocellular carcinoma therapy
Min Li, Yujie Su, Fangrong Zhang, et al.
Food Chemistry
|
February 8, 2018
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
Junhua Li, Yufan Zhang, Qiao Fan, et al.
Foods (Basel, Switzerland)
|
May 13, 2026
The Interaction Between Corn Starch and Xanthan Gum in Formulating Heat-Induced Emulsion Gels for Animal Solid Fat Mimetics
Yuanqi Lv, Xiying He, Tingting Tang, et al.
Drugs in Context
|
April 6, 2022
Real-world treatment patterns for repository corticotropin injection in patients with rheumatoid arthritis
Howard Busch, George J Wan, John Niewoehner, et al.
Foods (Basel, Switzerland)
|
May 13, 2023
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum
Yujie Su, Wanqiu Zhang, Ruidan Liu, et al.
Journal of Food Science
|
September 19, 2025
High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein Intake
Fan Zhang, Yongmei Ding, Ying Ma, et al.
Foods (Basel, Switzerland)
|
June 27, 2024
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery
Junhua Li, Xuechun Wang, Cuihua Chang, et al.
Foods (Basel, Switzerland)
|
June 26, 2026
Structural Modification and Enhanced Gel Properties of Peanut Protein via Co-Precipitation with Egg White Protein
Xiaoyu Liu, Ming Zhang, Manqi Yang, et al.
Journal of Food Science and Technology
|
August 9, 2021
Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization
Yan Yang, Junhua Li, Luping Gu, et al.
Journal of the Science of Food and Agriculture
|
March 12, 2021
Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate
Junhua Li, Chenying Wang, Cuihua Chang, et al.
Page
of 19