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Carbohydrate Polymers
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February 10, 2015
Quantum dots loaded nanogels for low cytotoxicity, pH-sensitive fluorescence, cell imaging and drug delivery
Zhenshun Li, Wei Xu, Yuntao Wang, et al.
Journal of Food Science
|
April 30, 2021
The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration
Yang Chen, Xiangzhou Yi, Min-Hsiung Pan, et al.
Food Chemistry
|
January 18, 2023
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study
Weiwei Lu, Di Wu, LiMei Wang, et al.
Food Chemistry
|
April 8, 2020
Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field
Xian Wang, Minquan Xia, Yuanhua Zhou, et al.
Food Chemistry
|
January 6, 2020
Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process
Minquan Xia, Yinxia Chen, Jing Ma, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2019
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins
Minquan Xia, Yinxia Chen, Juanjuan Guo, et al.
Critical Reviews in Oncology/Hematology
|
February 1, 2026
Neoadjuvant PD-1/PD-L1 inhibitors plus chemotherapy in locally advanced gastric cancer: a systematic review and meta-analysis
Zhenshun Li, Aqiang Fan, Jinqiang Liu, et al.
Food Chemistry
|
April 30, 2022
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin
Lechuan Wang, Hong Zhang, Hanyu Li, et al.
Food Research International (Ottawa, Ont.)
|
December 18, 2025
Effects of different drying methods on the physicochemical properties, antioxidant activity and gut microbiota fermentation behaviours of polysaccharides from Schizophyllum commune
Lihong Fan, Chaomin Yin, Haina Ma, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis
Zhi-Quan Li, Xiao-Li Yin, Hui-Wen Gu, et al.
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of 4
Search research articles
Search
Showing results (21-30 of 38) with videos related to
Sort By:
Page
of 4
Carbohydrate Polymers
|
February 10, 2015
Quantum dots loaded nanogels for low cytotoxicity, pH-sensitive fluorescence, cell imaging and drug delivery
Zhenshun Li, Wei Xu, Yuntao Wang, et al.
Journal of Food Science
|
April 30, 2021
The interaction mechanism between liposome and whey protein: Effect of liposomal vesicles concentration
Yang Chen, Xiangzhou Yi, Min-Hsiung Pan, et al.
Food Chemistry
|
January 18, 2023
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study
Weiwei Lu, Di Wu, LiMei Wang, et al.
Food Chemistry
|
April 8, 2020
Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field
Xian Wang, Minquan Xia, Yuanhua Zhou, et al.
Food Chemistry
|
January 6, 2020
Low frequency magnetic fields modification on hydrogen peroxide oxidized myoglobin-isolate and mechanisms underlying the chain reaction process
Minquan Xia, Yinxia Chen, Jing Ma, et al.
Food Research International (Ottawa, Ont.)
|
May 22, 2019
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins
Minquan Xia, Yinxia Chen, Juanjuan Guo, et al.
Critical Reviews in Oncology/Hematology
|
February 1, 2026
Neoadjuvant PD-1/PD-L1 inhibitors plus chemotherapy in locally advanced gastric cancer: a systematic review and meta-analysis
Zhenshun Li, Aqiang Fan, Jinqiang Liu, et al.
Food Chemistry
|
April 30, 2022
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin
Lechuan Wang, Hong Zhang, Hanyu Li, et al.
Food Research International (Ottawa, Ont.)
|
December 18, 2025
Effects of different drying methods on the physicochemical properties, antioxidant activity and gut microbiota fermentation behaviours of polysaccharides from Schizophyllum commune
Lihong Fan, Chaomin Yin, Haina Ma, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis
Zhi-Quan Li, Xiao-Li Yin, Hui-Wen Gu, et al.
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of 4