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Yungang Cao

Showing results (1-10 of 74) with videos related to

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Food Chemistry|March 14, 2015
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar proteinYungang Cao, Youling L Xiong
Pharmacology|April 16, 2020
Combination of Vinpocetine and Dexamethasone Alleviates Cognitive Impairment in Nasopharyngeal Carcinoma Patients following Radiation InjuryPing Zhang, Yungang Cao, Songfang Chen, et al.
Comprehensive Reviews in Food Science and Food Safety|May 17, 2026
Modulating Protein-Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods-A ReviewCong Min, Yungang Cao, Junrong Huang, et al.
Frontiers in Neurology|January 25, 2021
Macula Structure and Microvascular Changes in Recent Small Subcortical Infarct PatientsYungang Cao, Jueyue Yan, Zhenxiang Zhan, et al.
Clinical and Applied Thrombosis/Hemostasis : Official Journal of the International Academy of Clinical and Applied Thrombosis/Hemostasis|December 9, 2020
Stroke Type, Etiology, Clinical Features and Prognosis of Diabetic Patients in Southern ChinaTing Yang, Kai Fan, Yungang Cao, et al.
Journal of Agricultural and Food Chemistry|March 23, 2016
Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro DigestionYungang Cao, Alma D True, Jie Chen, et al.
Food Chemistry|December 31, 2017
Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsionsYungang Cao, Nasi Ai, Alma D True, et al.
Molecules (Basel, Switzerland)|April 17, 2019
Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink-Millet Skim Milk BeverageMinghui Pan, Yungang Cao, Xuelu Chi, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatusYujiao Sun, Xushuang Yuan, Zhaojun Luo, et al.
Molecules (Basel, Switzerland)|May 1, 2019
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating TreatmentsMinghui Pan, Lingjun Tong, Xuelu Chi, et al.
Pageof 8

Showing results (1-10 of 74) with videos related to

Sort By:
Pageof 8
Food Chemistry|March 14, 2015
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar proteinYungang Cao, Youling L Xiong
Pharmacology|April 16, 2020
Combination of Vinpocetine and Dexamethasone Alleviates Cognitive Impairment in Nasopharyngeal Carcinoma Patients following Radiation InjuryPing Zhang, Yungang Cao, Songfang Chen, et al.
Comprehensive Reviews in Food Science and Food Safety|May 17, 2026
Modulating Protein-Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods-A ReviewCong Min, Yungang Cao, Junrong Huang, et al.
Frontiers in Neurology|January 25, 2021
Macula Structure and Microvascular Changes in Recent Small Subcortical Infarct PatientsYungang Cao, Jueyue Yan, Zhenxiang Zhan, et al.
Clinical and Applied Thrombosis/Hemostasis : Official Journal of the International Academy of Clinical and Applied Thrombosis/Hemostasis|December 9, 2020
Stroke Type, Etiology, Clinical Features and Prognosis of Diabetic Patients in Southern ChinaTing Yang, Kai Fan, Yungang Cao, et al.
Journal of Agricultural and Food Chemistry|March 23, 2016
Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro DigestionYungang Cao, Alma D True, Jie Chen, et al.
Food Chemistry|December 31, 2017
Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsionsYungang Cao, Nasi Ai, Alma D True, et al.
Molecules (Basel, Switzerland)|April 17, 2019
Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink-Millet Skim Milk BeverageMinghui Pan, Yungang Cao, Xuelu Chi, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Metabolomic and transcriptomic analyses reveal comparisons against liquid-state fermentation of primary dark tea, green tea and white tea by Aspergillus cristatusYujiao Sun, Xushuang Yuan, Zhaojun Luo, et al.
Molecules (Basel, Switzerland)|May 1, 2019
Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating TreatmentsMinghui Pan, Lingjun Tong, Xuelu Chi, et al.
Pageof 8