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Current Issues in Molecular Biology|September 29, 2025
Exploring the Complete Chloroplast Genome of <i>Pyrola decorata</i> Andres: Structure, Variability, Phylogenetic RelationshipRong Kang, Shuai Kang, Kunzi Yu, et al.
International Journal of Environmental Research and Public Health|December 1, 2017
Microbial Insight into a Pilot-Scale Enhanced Two-Stage High-Solid Anaerobic Digestion System Treating Waste Activated SludgeJing Wu, Zhiping Cao, Yuying Hu, et al.
Scientific Reports|July 9, 2025
A network pharmacology approach confirms Biejiaxiaozheng pills combat hepatic fibrosis by modulating macrophage inflammation and hepatic stellate cell activationWeibin Wu, Yanli Liao, Jiefei Liang, et al.
Food Research International (Ottawa, Ont.)|September 9, 2025
Improvement of physicochemical properties and stabilization of oat milk by composite enzymatic hydrolysisYuying Hu, Zhuo Li, Xiaoqian Cao, et al.
Food Chemistry|September 15, 2025
Effect of pH regulation on the foam behaviors, interface characteristics and structure of heat-treated liquid egg whites and the relative mechanismBing Cui, Tianyu Chen, Yan Liu, et al.
Current Research in Food Science|April 6, 2026
Fabrication and antibacterial properties of self-assembled lysozyme nanofilms induced by reduced glutathioneCan Wu, Qiuyue Hou, Hongyu Liang, et al.
Brain and Behavior|April 17, 2023
Analysis of antiplatelet therapy adherence in patients with ischemic cerebral strokeJie Zhong, Yuguang Gao, Deqing Huang, et al.
Frontiers in Veterinary Science|June 27, 2022
Cryopreservation of Animals and Cryonics: Current Technical Progress, Difficulties and Possible Research DirectionsMarlene Davis Ekpo, George Frimpong Boafo, Suleiman Shafiu Gambo, et al.
International Journal of Biological Macromolecules|January 29, 2026
Tailoring the properties of egg white protein-based emulsion gels for 3D printing: Role of droplet size and matrix concentrationYuying Hu, Qian Liu, Jiaqi Duan, et al.
Food Chemistry|March 12, 2026
Exploring the gastrointestinal fate of composite emulsion gels as food models: Impact of texture and oral processing on lipid digestionYuying Hu, Jiaqi Duan, Yihang Yang, et al.
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