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Brain and Behavior|December 26, 2019
Retinal sublayer defect is independently associated with the severity of hypertensive white matter hyperintensityMan Qu, William Robert Kwapong, Chenlei Peng, et al.
Journal of the Science of Food and Agriculture|February 11, 2018
Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteinsZhenbao Zhu, Cui Zhao, Jianhua Yi, et al.
Food Chemistry|May 2, 2021
Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by <sub>l</sub>-lysine and transglutaminaseYungang Cao, Baoling Li, Xin Fan, et al.
International Journal of Biological Macromolecules|March 31, 2023
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharideCong Min, Chong Zhang, Yungang Cao, et al.
ACS Applied Materials & Interfaces|February 10, 2021
Tug-of-War-Inspired Bio-Based Air Filters with Advanced Filtration PerformanceXin Fan, Lingshuang Rong, Lushi Kong, et al.
Food & Function|January 21, 2022
Effect of combined treatment of L-arginine and transglutaminase on the gelation behavior of freeze-damaged myofibrillar proteinYungang Cao, Xinrui Han, Fang Yuan, et al.
Food & Function|February 27, 2020
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stressYungang Cao, Wenhui Ma, Jiankang Wang, et al.
The Journal of Headache and Pain|July 22, 2024
Abnormally glymphatic system functional in patients with migraine: a diffusion kurtosis imaging studyYungang Cao, Mei Huang, Fangwang Fu, et al.
Ultrasonics Sonochemistry|October 16, 2022
Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from porkMiaomiao Liu, Yue Pan, Mingxing Feng, et al.
Meat Science|August 1, 2024
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausagesHuan Zhang, Huizhu Wang, Qian Chen, et al.
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