Showing results (61-70 of 131) with videos related to
Sort By:
Pageof 14
Food Chemistry|January 27, 2021
Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structureZi-Zi Hu, Xiao-Mei Sha, Tao Huang, et al.Food Chemistry|May 23, 2026
Dynamic ultra-high pressure modified soy protein isolate: Mechanism on the stabilization of high internal phase emulsions and its application as pork sausagesChang-Yue Ma, Chen Wang, Xu-Mei Wang, et al.Journal of Food Science and Technology|April 19, 2017
Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methodsTao Huang, Zong-Cai Tu, Hui Wang, et al.Food Chemistry|June 25, 2013
Comparison of glycation in conventionally and microwave-heated ovalbumin by high resolution mass spectrometryHui Wang, Zong-Cai Tu, Guang-Xian Liu, et al.Frontiers in Nutrition|April 4, 2024
Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acidHuan Xie, Xiao-Mei Sha, Ping Yuan, et al.Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|April 14, 2010
[Effect of dynamic high pressure microfluidization treatment on the microstructure of ovalbumin]Zong-Cai Tu, Hui Wang, Guang-Xian Liu, et al.International Journal of Biological Macromolecules|February 21, 2023
Molecular structure, IgE binding capacity and gut microbiota of ovalbumin conjugated to fructose and galactose:A comparative studyJi-Hua Mao, Kai Zhang, Ying-Fei He, et al.Food Research International (Ottawa, Ont.)|December 21, 2023
Simulated in vitro gastrointestinal digestion of β-lactoglobulin treated by ultrasound: Detection of peptides profile and the antioxidant activityYan-Hong Shao, Lin Zou, Zi-Hao Xiong, et al.Journal of Agricultural and Food Chemistry|June 11, 2021
Mechanism on the Allergenicity Changes of α-Lactalbumin Treated by Sonication-Assisted Glycation during <i>In Vitro</i> Gastroduodenal DigestionXu-Mei Wang, Zong-Cai Tu, Yun-Hua Ye, et al.Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu|May 26, 2010
[Effects of dynamic high-pressure microfluidization on the structure of waxy rice starch]Zong-Cai Tu, Xiu-Mei Zhu, Gang Chen, et al.Pageof 14