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Food Chemistry
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August 18, 2025
Encapsulation of essential oils with soy β-conglycinin for strawberry preservation: Influence of oil types
Jiayan Lu, Qiao Zhang, Yunyan Hua, et al.
Headache
|
July 26, 2019
Clinical Analysis of Sphenoid Sinus Mucocele With Initial Neurological Symptoms
Keyang Chen, Yungang Cao, Jianbin Wu, et al.
Journal of Colloid and Interface Science
|
October 26, 2018
Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80
Zhenbao Zhu, Ying Wen, Jianhua Yi, et al.
International Journal of Biological Macromolecules
|
August 28, 2022
ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress
Wenhui Ma, Fang Yuan, Li Feng, et al.
Brain Research
|
September 1, 2018
Protective effects of 2-(2-benzonfuranyl)-2-imidazoline combined with tissue plasminogen activator after embolic stroke in rats
Xiaoling Guo, Linlei Zhang, Jiaou Chen, et al.
Food Chemistry
|
January 22, 2025
The synergistic antibacterial effects of allicin nanoemulsion and ε-polylysine against Escherichia coli in both planktonic and biofilm forms
Miaomiao Liu, Yanan Bai, Mingxing Feng, et al.
Frontiers in Aging Neuroscience
|
September 2, 2022
High ratio of monocytes to high-density lipoprotein is associated with hemorrhagic transformation in acute ischemic stroke patients on intravenous thrombolysis
Lingfan Xia, Tong Xu, Zhenxiang Zhan, et al.
Gels (Basel, Switzerland)
|
July 25, 2025
Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine
Wenhui Ma, Guangcan Liang, Qiliang Huang, et al.
Food Chemistry
|
March 27, 2026
Mechanistic insights into the synergistic effects of catechin and l-lysine on the myofibrillar protein structure and gelation under low-sodium oxidative stress
Wenhui Ma, Ruiying Wan, Hongkui Zhang, et al.
Food & Function
|
January 18, 2022
Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions
Yungang Cao, Zhaorui Li, Xin Fan, et al.
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of 8
Search research articles
Search
Showing results (11-20 of 74) with videos related to
Sort By:
Page
of 8
Food Chemistry
|
August 18, 2025
Encapsulation of essential oils with soy β-conglycinin for strawberry preservation: Influence of oil types
Jiayan Lu, Qiao Zhang, Yunyan Hua, et al.
Headache
|
July 26, 2019
Clinical Analysis of Sphenoid Sinus Mucocele With Initial Neurological Symptoms
Keyang Chen, Yungang Cao, Jianbin Wu, et al.
Journal of Colloid and Interface Science
|
October 26, 2018
Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80
Zhenbao Zhu, Ying Wen, Jianhua Yi, et al.
International Journal of Biological Macromolecules
|
August 28, 2022
ε-Polylysine-mediated enhancement of the structural stability and gelling properties of myofibrillar protein under oxidative stress
Wenhui Ma, Fang Yuan, Li Feng, et al.
Brain Research
|
September 1, 2018
Protective effects of 2-(2-benzonfuranyl)-2-imidazoline combined with tissue plasminogen activator after embolic stroke in rats
Xiaoling Guo, Linlei Zhang, Jiaou Chen, et al.
Food Chemistry
|
January 22, 2025
The synergistic antibacterial effects of allicin nanoemulsion and ε-polylysine against Escherichia coli in both planktonic and biofilm forms
Miaomiao Liu, Yanan Bai, Mingxing Feng, et al.
Frontiers in Aging Neuroscience
|
September 2, 2022
High ratio of monocytes to high-density lipoprotein is associated with hemorrhagic transformation in acute ischemic stroke patients on intravenous thrombolysis
Lingfan Xia, Tong Xu, Zhenxiang Zhan, et al.
Gels (Basel, Switzerland)
|
July 25, 2025
Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine
Wenhui Ma, Guangcan Liang, Qiliang Huang, et al.
Food Chemistry
|
March 27, 2026
Mechanistic insights into the synergistic effects of catechin and l-lysine on the myofibrillar protein structure and gelation under low-sodium oxidative stress
Wenhui Ma, Ruiying Wan, Hongkui Zhang, et al.
Food & Function
|
January 18, 2022
Multifaceted functionality of L-arginine in modulating the emulsifying properties of pea protein isolate and the oxidation stability of its emulsions
Yungang Cao, Zhaorui Li, Xin Fan, et al.
Page
of 8