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Zhenshun Li

Showing results (11-20 of 38) with videos related to

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Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|January 11, 2017
A Label-free and Turn-on Fluorescence Strategy for DNA Detection with a Wide Detection Range Based on Exonuclease III-aided Target Recycling AmplificationHualin Yang, Xiaoda Song, Baomiao Ding, et al.
Food Chemistry|February 26, 2022
Surface characteristics and emulsifying properties of whey protein/nanoliposome complexesQian Wang, Min-Hsiung Pan, Yi-Shiou Chiou, et al.
Food Science & Nutrition|January 30, 2020
Deproteinization of four macroporous resins for rapeseed meal polysaccharidesShengzhou Duan, Qian Huang, Xiaoqian Shen, et al.
Scientific Reports|February 28, 2020
Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric pointZhenshun Li, Hairui Kuang, Jinchu Yang, et al.
Carbohydrate Polymers|December 5, 2013
Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic applicationWei Xu, Weiping Jin, Liufeng Lin, et al.
Food Chemistry: X|July 3, 2026
Bio-based trifunctional integration strategies for aquatic products during frozen storage: Synergistic mechanisms and perspectivesYuqi Ma, Zhenshun Li, Ruipeng Chen, et al.
Food Chemistry|October 31, 2018
Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteinsJuanjuan Guo, Yuanhua Zhou, Kun Yang, et al.
Journal of Agricultural and Food Chemistry|July 6, 2023
Insights from β-Conglycinin and Glycinin into the Mechanism of Nanoliposome-Soybean Protein Isolate InteractionsYu Xiao, Min-Hsiung Pan, Yi-Shiou Chiou, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidificationWei Xu, Zhenshun Li, Weiping Jin, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcuminZhenshun Li, Yuntao Wang, Yaqiong Pei, et al.
Pageof 4

Showing results (11-20 of 38) with videos related to

Sort By:
Pageof 4
Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|January 11, 2017
A Label-free and Turn-on Fluorescence Strategy for DNA Detection with a Wide Detection Range Based on Exonuclease III-aided Target Recycling AmplificationHualin Yang, Xiaoda Song, Baomiao Ding, et al.
Food Chemistry|February 26, 2022
Surface characteristics and emulsifying properties of whey protein/nanoliposome complexesQian Wang, Min-Hsiung Pan, Yi-Shiou Chiou, et al.
Food Science & Nutrition|January 30, 2020
Deproteinization of four macroporous resins for rapeseed meal polysaccharidesShengzhou Duan, Qian Huang, Xiaoqian Shen, et al.
Scientific Reports|February 28, 2020
Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric pointZhenshun Li, Hairui Kuang, Jinchu Yang, et al.
Carbohydrate Polymers|December 5, 2013
Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic applicationWei Xu, Weiping Jin, Liufeng Lin, et al.
Food Chemistry: X|July 3, 2026
Bio-based trifunctional integration strategies for aquatic products during frozen storage: Synergistic mechanisms and perspectivesYuqi Ma, Zhenshun Li, Ruipeng Chen, et al.
Food Chemistry|October 31, 2018
Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteinsJuanjuan Guo, Yuanhua Zhou, Kun Yang, et al.
Journal of Agricultural and Food Chemistry|July 6, 2023
Insights from β-Conglycinin and Glycinin into the Mechanism of Nanoliposome-Soybean Protein Isolate InteractionsYu Xiao, Min-Hsiung Pan, Yi-Shiou Chiou, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidificationWei Xu, Zhenshun Li, Weiping Jin, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Curcumin encapsulated in the complex of lysozyme/carboxymethylcellulose and implications for the antioxidant activity of curcuminZhenshun Li, Yuntao Wang, Yaqiong Pei, et al.
Pageof 4