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Journal of Food Science|March 20, 2026
Influence of Stabilizers, Milk Proteins, and Heat Treatment on the Tribology and Rheology of Drinking YogurtXiaojie Zhang, Zhaomin Li, Sihan Zheng, et al.Journal of Food Biochemistry|September 3, 2019
Flaxseed gum: Extraction, bioactive composition, structural characterization, and its potential antioxidant activityBushra Safdar, Zhihua Pang, Xinqi Liu, et al.International Journal of Biological Macromolecules|April 20, 2025
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanismShuqi Liu, Luyao Sun, Xinnan Ye, et al.Carbohydrate Polymers|May 7, 2026
Construction dual-temperature responsive hydrogel of hydroxypropyl methylcellulose and κ-carrageenan via formation of dynamic semi-interpenetrating physical structureMengya Sun, Qiongyu Wang, Jiulong An, et al.Environmental Science & Technology|October 27, 2018
Enhanced Performance and Conversion Pathway for Catalytic Ozonation of Methyl Mercaptan on Single-Atom Ag Deposited Three-Dimensional Ordered Mesoporous MnO<sub>2</sub>Dehua Xia, Wenjun Xu, Yunchen Wang, et al.Nano Letters|December 9, 2024
Rational Design of Genetically Engineered Mitochondrial-Targeting Nanozymes for Alleviating Myocardial Ischemic-Reperfusion InjuryXiangyun Zhang, Qiqi Liu, Rongping Zhao, et al.Pageof 5