Showing results (11-20 of 176) with videos related to

Sort By:
Pageof 18
International Journal of Biological Macromolecules|December 26, 2024
Enhanced solubility, stability, bioaccessibility, and antioxidant activity of curcumin with hydrolyzed pea protein-based nano-micelles: pH-driven method vs ethanol-induced methodJiang Yi, Ling Kang, Dixue Luo, et al.
Foods (Basel, Switzerland)|November 27, 2024
Preparation, Characterization, Stability and <i>In Vitro</i> Release of a Pea Protein Fibril-Based Iron Fortificant via Self-AssemblyXiaoting Chen, Jiang Yi, Zhen Wen, et al.
Nutrients|September 9, 2023
Review on the Impact of Milk Oligosaccharides on the Brain and Neurocognitive Development in Early LifeYuting Fan, Arden L McMath, Sharon M Donovan
Nutrients|July 12, 2025
Human Milk Oligosaccharide Composition at 6 Weeks Is Associated with Temperament and Eating Behaviors of Children in the STRONG Kids 2 Cohort Through 4 Years of AgeYuting Fan, Kelly F Bost, Sharon M Donovan
Journal of Agricultural and Food Chemistry|November 21, 2017
Improved Chemical Stability and Antiproliferative Activities of Curcumin-Loaded Nanoparticles with a Chitosan Chlorogenic Acid ConjugateYuting Fan, Jiang Yi, Yuzhu Zhang, et al.
Applied Optics|September 9, 2020
Reconfigurable photonic binary phase-coded microwave signal generator with fundamental/subharmonic carrier frequencyYuanyuan Li, Aijun Wen, Yu Tao, et al.
Food Chemistry|November 23, 2025
Development of pea protein nanofibrils-derived hydrogel mediated with EGCG for curcumin vehiculation: Characteristics, stability, and antimicrobial activityYuting Fan, Hailing Zhang, Ling Kang, et al.
IEEE Transactions on Visualization and Computer Graphics|August 28, 2023
Synthesize Personalized Training for Robot-Assisted Upper Limb Rehabilitation With Diversity EnhancementYuting Fan, Lifeng Zhu, Hui Wang, et al.
Food Chemistry|September 5, 2023
Improving the functionality of pea protein with laccase-catalyzed crosslinking mediated by chlorogenic acidJiang Yi, Xiaoting Chen, Zhen Wen, et al.
Food Chemistry|January 6, 2022
Improved water solubility, chemical stability, antioxidant and anticancer activity of resveratrol via nanoencapsulation with pea protein nanofibrilsJiang Yi, Qingyu He, Gaofei Peng, et al.
Pageof 18