Search research articles
Contact Us
Filters
Showing results (41-50 of 183) with videos related to
Page
of 19
Sort By:
Journal of the Science of Food and Agriculture
|
March 15, 2022
Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex
Junhua Li, Cuihua Chang, Luping Gu, et al.
Colloids and Surfaces. B, Biointerfaces
|
October 24, 2013
Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration
Fuge Niu, Yujie Su, Yuntao Liu, et al.
AAPS Pharmscitech
|
April 2, 2016
Finding New Tricks for Old Drugs: Tumoricidal Activity of Non-Traditional Antitumor Drugs
Fangrong Zhang, Min Li, Junling Wang, et al.
Journal of the Science of Food and Agriculture
|
November 20, 2023
Investigating the mechanism of antioxidants as egg white powder flavor modifiers
Weijian Zhang, Yanjun Yang, Yujie Su, et al.
International Journal of Biological Macromolecules
|
January 16, 2021
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
Qian Zhang, Luping Gu, Yujie Su, et al.
Journal of the Science of Food and Agriculture
|
February 4, 2021
Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability
Cuihua Chang, Yang Gao, Yujie Su, et al.
Food Chemistry
|
June 30, 2019
Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white
Xiaoling Huang, Junhua Li, Cuihua Chang, et al.
Journal of Food Science and Technology
|
March 4, 2020
Gel properties of salty liquid whole egg as affected by preheat treatment
Junhua Li, Chenying Wang, Luping Gu, et al.
Food & Function
|
December 15, 2023
The targeted development of collagen-active peptides based on composite enzyme hydrolysis: a study on the structure-activity relationship
Xinnuo Hu, Yanjun Yang, Cuihua Chang, et al.
Food Chemistry
|
October 23, 2020
Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation
Yujie Su, Zheng Chen, Junhua Li, et al.
Page
of 19
Search research articles
Search
Showing results (41-50 of 183) with videos related to
Sort By:
Page
of 19
Journal of the Science of Food and Agriculture
|
March 15, 2022
Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules-lecithin complex
Junhua Li, Cuihua Chang, Luping Gu, et al.
Colloids and Surfaces. B, Biointerfaces
|
October 24, 2013
Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration
Fuge Niu, Yujie Su, Yuntao Liu, et al.
AAPS Pharmscitech
|
April 2, 2016
Finding New Tricks for Old Drugs: Tumoricidal Activity of Non-Traditional Antitumor Drugs
Fangrong Zhang, Min Li, Junling Wang, et al.
Journal of the Science of Food and Agriculture
|
November 20, 2023
Investigating the mechanism of antioxidants as egg white powder flavor modifiers
Weijian Zhang, Yanjun Yang, Yujie Su, et al.
International Journal of Biological Macromolecules
|
January 16, 2021
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
Qian Zhang, Luping Gu, Yujie Su, et al.
Journal of the Science of Food and Agriculture
|
February 4, 2021
Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability
Cuihua Chang, Yang Gao, Yujie Su, et al.
Food Chemistry
|
June 30, 2019
Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white
Xiaoling Huang, Junhua Li, Cuihua Chang, et al.
Journal of Food Science and Technology
|
March 4, 2020
Gel properties of salty liquid whole egg as affected by preheat treatment
Junhua Li, Chenying Wang, Luping Gu, et al.
Food & Function
|
December 15, 2023
The targeted development of collagen-active peptides based on composite enzyme hydrolysis: a study on the structure-activity relationship
Xinnuo Hu, Yanjun Yang, Cuihua Chang, et al.
Food Chemistry
|
October 23, 2020
Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation
Yujie Su, Zheng Chen, Junhua Li, et al.
Page
of 19