26 results on '"Su, Yujie"'
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2. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules
3. Frustrated Lewis Pair‐Type Reactivity of Intermolecular Rare‐Earth Aryloxide and N‐Heterocyclic Carbene/Olefin Combinations
4. Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions
5. Investigating the mechanism of antioxidants as flavor modifier of egg white powder
6. Using Electronic Health Records and Linked Claims Data to Assess New Medication Use and Primary Non‐Adherence in Rheumatology Patients
7. Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment
8. Fluid‐Driven High‐Performance Bionic Artificial Muscle with Adjustable Muscle Architecture
9. Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic
10. Machine Learning Applied to Patient‐Reported Outcomes to Classify Physician‐Derived Measures of Rheumatoid Arthritis Disease Activity
11. Changes in partial properties of glycosylated egg white powder during storage
12. Gel properties of okara dietary fiber‐fortified soy protein isolate gel with/without NaCl
13. Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation
14. Comparison of the functionality of egg white liquid with different desugaring treatments
15. On the effect of confining pressure on fatigue failure of block‐in‐matrix soils exposed to multistage cyclic triaxial loads
16. Preparation and characterization of W1/O/W2 emulsions stabilized by glycated and heat‐modified egg white proteins
17. A case of ischemic–hypoxic encephalopathy due to oral succinylcholine ingestion
18. Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules‐lecithin complex
19. Characteristics and risk factors of nasal mucosal pressure injury in intensive care units
20. Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β ‐carotene gels in the presence of sodium tripolyphosphate
21. Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability
22. Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage
23. ChemInform Abstract: Nanoparticles and Mesenchymal Stem Cells: A Win‐Win Alliance for Anticancer Drug Delivery
24. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar
25. Facile Synthesis of Zirconia‐Modified Magnetic Nanoparticles for Purification of Phosphopeptides
26. Natural colourant from Shiraia bambusicola: stability and antimicrobial activity of hypocrellin extract
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