99 results on '"Su, Yujie"'
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2. Immunomodulatory activity of ovotransferrin-chlorogenic acid complexes enhanced by high-intensity ultrasound (HIU): A structure-function relationship study
3. Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis
4. Effects of non-covalently bound polyphenols/vitamins on the structure and functional characteristics of egg yolk powder
5. Differential effects of egg consumption on fecal lipid metabolism: Insights from C57BL/6J mice under chow diet and high-fat diet
6. A novel protein CYTB-187AA encoded by the mitochondrial gene CYTB modulates mammalian early development
7. Development of a novel dual-enzyme modification method for the functionality improvement of egg yolk powder
8. Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
9. Fabrication of phosphatidylcholine-EGCG nanoparticles with sustained release in simulated gastrointestinal digestion and their transcellular permeability in a Caco-2 monolayer model
10. Preparation and tribological properties of different kinds of metal foam-polytetrafluoroethylene co-continuous phase composites
11. Understanding learners’ perceptions of ChatGPT: A thematic analysis of peer interviews among undergraduates and postgraduates in China
12. The differential non-covalent binding of epicatechin and chlorogenic acid to ovotransferrin and the enhancing efficiency of immunomodulatory activity
13. Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs
14. Theoretical and experimental design in the study of sulfide-based solid-state battery and interfaces
15. Effects of cholesterol removal treatment on the flavor and physicochemical properties of hot gel egg yolk
16. Fabrication of egg white protein/phosphatidylcholine-EGCG co-assembled nanoparticles with sustained release in simulated gastrointestinal digestion and their transcellular permeability in Caco-2 cultures
17. Multi-sensor data fusion method based on divergence measure and probability transformation belief factor
18. Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder
19. Stability of protein particle based Pickering emulsions in various environments: Review on strategies to inhibit coalescence and oxidation
20. Freeze-thaw stability of konjac glucomannan hydrogels supplemented with natural tapioca/corn starch
21. Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition
22. Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
23. Reliability analysis of dynamic voting phased-mission systems
24. Foaming properties of dried egg white at different outlet temperatures
25. Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions
26. Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids
27. Evaluation of the composition of konjac glucomannan on the color changes during the deacetylation reaction
28. Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
29. Remote Co-loading of amphipathic acid drugs in neutrophil nanovesicles infilled with cholesterol mitigates lung bacterial infection and inflammation
30. Chemical regulation in the bonding reconstruction stage of amorphous Zr-Si oxidation and the resultant phase selection
31. Hybrid liposomes composed of hydrophilic emulsifiers and lecithin: Physicochemical, interaction and curcumin loading properties
32. Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum
33. Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel
34. Macrophage membrane-camouflaged lipoprotein nanoparticles for effective obesity treatment based on a sustainable self-reinforcement strategy
35. Immunomodulatory effects of egg white peptides on immunosuppressed mice and sequence identification of immunomodulatory peptides
36. Machine Learning–Based Prediction Models for Delirium: A Systematic Review and Meta-Analysis
37. The effect of citric-acid treatment on the physicochemical and gel properties of konjac glucomannan from Amorphophallus bulbifer
38. Macro-meso fatigue failure characteristics of a bimsoil under multistage cyclic triaxial loads with different frequencies
39. The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
40. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
41. Rhamnolipid-assisted black phosphorus nanosheets with efficient isolinderalactone loading against drug resistant Helicobacter pylori
42. Effects of surfactants on activity and structure of egg yolk antibody
43. Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
44. Evidence-based practice implementation in healthcare in China: a living scoping review
45. Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties
46. Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions
47. Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and salts
48. Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
49. Selective adsorption of egg white hydrolysates onto activated carbon: Establishment of physicochemical mechanisms for removing phenylalanine
50. Freeze-thaw treatment assists isolation of IgY from chicken egg yolk
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