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Food Chemistry: X
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February 27, 2026
Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck
Zihang Shi, Yangyang Hu, Qiang Xia, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution
Chen Chen, Zihang Shi, Xiankang Fan, et al.
Frontiers in Microbiology
|
September 26, 2022
PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk
Zihang Shi, Xiefei Li, Xiankang Fan, et al.
BMC Plant Biology
|
June 5, 2019
A family of auxin conjugate hydrolases from Solanum lycopersicum and analysis of their roles in flower pedicel abscission
Xin Fu, Zihang Shi, Yun Jiang, et al.
Frontiers in Microbiology
|
May 31, 2022
AI-2E Family Transporter Protein in <i>Lactobacillus acidophilus</i> Exhibits AI-2 Exporter Activity and Relate With Intestinal Juice Resistance of the Strain
Xiefei Li, Xiankang Fan, Zihang Shi, et al.
Journal of the Science of Food and Agriculture
|
September 22, 2023
Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures
Xiankang Fan, Chunwei Li, Zihang Shi, et al.
Journal of Dairy Science
|
December 9, 2022
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Xiankang Fan, Luyun Yu, Zihang Shi, et al.
Nature Communications
|
March 11, 2026
A hierarchical theranostic nanoagent for multimodal imaging and targeted foam cell intervention in atherosclerosis
Jianwen Song, Xiaoying Kang, Shuxuan Yang, et al.
Food Chemistry: X
|
August 7, 2024
The quality and flavor profile of fermented milk produced by <i>Streptococcus thermophilus</i> ABT-T is influenced by the <i>pfs</i> gene in the quorum sensing system
Zihang Shi, Xiankang Fan, Tao Zhang, et al.
Food Chemistry
|
March 2, 2025
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
Yaxin Yin, Jue Xu, Zihang Shi, et al.
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Search research articles
Search
Showing results (1-10 of 32) with videos related to
Sort By:
Page
of 4
Food Chemistry: X
|
February 27, 2026
Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck
Zihang Shi, Yangyang Hu, Qiang Xia, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2023
Combined application of high-throughput sequencing and LC-MS-based lipidomics in the evaluation of microorganisms and lipidomics of restructured ham of different salted substitution
Chen Chen, Zihang Shi, Xiankang Fan, et al.
Frontiers in Microbiology
|
September 26, 2022
PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk
Zihang Shi, Xiefei Li, Xiankang Fan, et al.
BMC Plant Biology
|
June 5, 2019
A family of auxin conjugate hydrolases from Solanum lycopersicum and analysis of their roles in flower pedicel abscission
Xin Fu, Zihang Shi, Yun Jiang, et al.
Frontiers in Microbiology
|
May 31, 2022
AI-2E Family Transporter Protein in <i>Lactobacillus acidophilus</i> Exhibits AI-2 Exporter Activity and Relate With Intestinal Juice Resistance of the Strain
Xiefei Li, Xiankang Fan, Zihang Shi, et al.
Journal of the Science of Food and Agriculture
|
September 22, 2023
Soy protein isolate-guar gum-goose liver oil O/W Pickering emulsions that remain stable under accelerated oxidation at high temperatures
Xiankang Fan, Chunwei Li, Zihang Shi, et al.
Journal of Dairy Science
|
December 9, 2022
Characterization of a novel flavored yogurt enriched in γ-aminobutyric acid fermented by Levilactobacillus brevis CGMCC1.5954
Xiankang Fan, Luyun Yu, Zihang Shi, et al.
Nature Communications
|
March 11, 2026
A hierarchical theranostic nanoagent for multimodal imaging and targeted foam cell intervention in atherosclerosis
Jianwen Song, Xiaoying Kang, Shuxuan Yang, et al.
Food Chemistry: X
|
August 7, 2024
The quality and flavor profile of fermented milk produced by <i>Streptococcus thermophilus</i> ABT-T is influenced by the <i>pfs</i> gene in the quorum sensing system
Zihang Shi, Xiankang Fan, Tao Zhang, et al.
Food Chemistry
|
March 2, 2025
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
Yaxin Yin, Jue Xu, Zihang Shi, et al.
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