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Yujie Su

Showing results (81-90 of 183) with videos related to

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Clinical Therapeutics|July 27, 2024
Proton Pump Inhibitors Versus Histamine-2 Receptor Blockers for Stress Ulcer Prophylaxis on In-hospital Mortality Among Intensive Care Unit Patients Hospitalized for Major Adverse Cardiovascular and Cerebrovascular Events: Retrospective Cohort StudyLanxiang Pu, Ting Jia, Shili Su, et al.
International Journal of Biological Macromolecules|January 10, 2024
The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activityTingting Tang, Yuanqi Lv, Yujie Su, et al.
Journal of the Science of Food and Agriculture|March 4, 2025
Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanismCuihua Chang, Junhua Li, Yi Wang, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipidsXuejing Gao, Junhua Li, Cuihua Chang, et al.
Food Chemistry|May 3, 2021
Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructureJunhua Li, Jing Wang, Jiali Zhai, et al.
Journal of the Science of Food and Agriculture|January 30, 2026
Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide-ferrous chelateJunhua Li, Hanqi Chen, Jinping Zhang, et al.
Food Chemistry|June 20, 2025
Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cakeTingting Tang, Qing Gao, Junhua Li, et al.
Journal of Agricultural and Food Chemistry|February 2, 2018
In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein ConjugatesLuping Gu, Che Pan, Yujie Su, et al.
International Journal of Biological Macromolecules|August 12, 2024
Immunomodulatory activity of ovotransferrin-chlorogenic acid complexes enhanced by high-intensity ultrasound (HIU): A structure-function relationship studyTingting Tang, Thanh Ninh Le, Junhua Li, et al.
Food Research International (Ottawa, Ont.)|May 22, 2017
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugatesLuping Gu, Yujie Su, Mengqi Zhang, et al.
Pageof 19

Showing results (81-90 of 183) with videos related to

Sort By:
Pageof 19
Clinical Therapeutics|July 27, 2024
Proton Pump Inhibitors Versus Histamine-2 Receptor Blockers for Stress Ulcer Prophylaxis on In-hospital Mortality Among Intensive Care Unit Patients Hospitalized for Major Adverse Cardiovascular and Cerebrovascular Events: Retrospective Cohort StudyLanxiang Pu, Ting Jia, Shili Su, et al.
International Journal of Biological Macromolecules|January 10, 2024
The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activityTingting Tang, Yuanqi Lv, Yujie Su, et al.
Journal of the Science of Food and Agriculture|March 4, 2025
Effect of pre-freezing and accelerated thawing on frozen egg yolk gelation behavior revealing the molecular mechanismCuihua Chang, Junhua Li, Yi Wang, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipidsXuejing Gao, Junhua Li, Cuihua Chang, et al.
Food Chemistry|May 3, 2021
Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructureJunhua Li, Jing Wang, Jiali Zhai, et al.
Journal of the Science of Food and Agriculture|January 30, 2026
Synthesis, characterization, and iron supplementation effects of egg yolk phosphopeptide-ferrous chelateJunhua Li, Hanqi Chen, Jinping Zhang, et al.
Food Chemistry|June 20, 2025
Effect of egg yolk component and its enzymatic hydrolysate on the flavor and texture of walnut cakeTingting Tang, Qing Gao, Junhua Li, et al.
Journal of Agricultural and Food Chemistry|February 2, 2018
In Vitro Bioavailability, Cellular Antioxidant Activity, and Cytotoxicity of β-Carotene-Loaded Emulsions Stabilized by Catechin-Egg White Protein ConjugatesLuping Gu, Che Pan, Yujie Su, et al.
International Journal of Biological Macromolecules|August 12, 2024
Immunomodulatory activity of ovotransferrin-chlorogenic acid complexes enhanced by high-intensity ultrasound (HIU): A structure-function relationship studyTingting Tang, Thanh Ninh Le, Junhua Li, et al.
Food Research International (Ottawa, Ont.)|May 22, 2017
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugatesLuping Gu, Yujie Su, Mengqi Zhang, et al.
Pageof 19