396 results on '"Pang Xiaoyang"'
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2. Classification of FLT3 inhibitors and SAR analysis by machine learning methods
3. Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
4. Effects of Different Heat Treatments on Proteins and Volatile Compounds in Mare Milk
5. Effects of Sichuan pepper (Zanthoxylum bungeanum) and cumin (Cuminum cyminum L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk
6. The impact of heating-induced lactosylation on the digestibility of lactotransferrin
7. Comparison of comprehensive fatty acid profile from different regions in Chinese human milk project (CHMP) study
8. Individualized design program of multiple flaps for adapting different zones to repair large irregular wounds in children
9. Effects of endogenous DHA milk and exogenous DHA milk on oxidative stress and cognition in SAMP8 mice
10. Hydrogels containing KYNA promote angiogenesis and inhibit inflammation to improve the survival rate of multi-territory perforator flaps
11. The effect of agar on rheological properties and thermal stability of rennet-induced casein micelle gel
12. Comparison of species and lactation of different mammalian milk: The unique composition and stereospecificity of fatty acids of mare milk
13. Effects of protein genetic variants on their phosphorylation levels, milk composition, milk proteome, and milk coagulation ability in Chinese Holstein bovine milk
14. Evaluation of UHT milk spoilage caused by proteases from psychrophilic bacteria based on peptidomics
15. The rare complication of vascular malformations of the limb after sclerotherapy: a report of 3 cases and brief literature review
16. Identification of the coagulation properties of Chinese Holstein bovine milk: Effects of milk compositions, milk protein polymorphism, and phosphorylation levels on milk coagulation ability
17. Changes in Maillard reaction products, volatile substances and active proteins of goat milk under different heat treatments
18. Mechanisms of polydatin against spinal cord ischemia–reperfusion injury based on network pharmacology, molecular docking and molecular dynamics simulation
19. Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation
20. Community diversity of psychrophilic bacteria in dairy farm raw milk and its characteristic enzyme production at different temperature
21. Rheological properties and microstructure of rennet-induced casein micelle/κ-carrageenan composite gels
22. Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination
23. Triacylglycerol composition and thermodynamic profiles of fractions from dry fractionation of anhydrous milk fat
24. Ceramic membrane filtration of skim milk for the production of a casein-enriched permeate
25. Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes
26. Ultrasound pretreatment prior to spray drying improve the flowability and water sorption properties of micellar casein concentrate
27. Comparative Analysis of Skim Milk and Milk Fat Globule Membrane Proteomes between Human and Farm Animal Milk for Infant Formula Production.
28. Lactobacillus Kefir M20 Adaptation to Bile Salts: A Novel Pathway for Cholesterol Reduction.
29. PF127/bleomycin hydrogel promotes subcutaneous extracellular matrix remodeling and fibrosis to construct personalized flaps through the TGFβ-Col signaling pathway.
30. Multi-dimensional analysis of rennet-induced micellar casein gels after ultrasound
31. Triglyceride and fatty acid composition of ruminants milk, human milk, and infant formulae
32. Fabrication of Human Milk Fat Substitute: Based on the Similarity Evaluation Model and Computer Software
33. An umbrella-shaped flexible mechanism piezoelectric actuator with driving foot trajectory control
34. Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk
35. Effect of different diafiltration process on the protein fractionation of skim milk by cross flow microfiltration
36. Comparison of free vascularized iliac bone flap grafting versus pedicled iliac bone flap grafting for treatment of osteonecrosis of the femoral head
37. A clarifying reagent and microplate-based method for the high-throughput analysis of lipase activity in milk
38. The functionality of micellar casein produced from retentate caprine milk treated by HP
39. The effect of Maillard reaction on flavour development of protein hydrolysates from cheese
40. Recent Development in Detection and Control of Psychrotrophic Bacteria in Dairy Production: Ensuring Milk Quality.
41. Probiotic strain Lactobacillus plantarum YYC-3 prevents colon cancer in mice by regulating the tumour microenvironment
42. Buttermilk as a wall material for microencapsulation of omega-3 oils by spray drying
43. Ultrasound improves the rheological properties and microstructure of rennet-induced gel from goat milk
44. Comparative analysis of oligosaccharides in Guanzhong and Saanen goat milk by using LC–MS/MS
45. Bioactive assessment of the antioxidative and antidiabetic activities of oleanane triterpenoid isolates of sprouted quinoa yoghurt beverages and their anti-angiogenic effects on HUVECS line
46. Rheological and microstructural properties of rennet gel made from caprine milk treated by HP
47. Identification of a novel type I pullulanase from Fervidobacterium nodosum Rt17-B1, with high thermostability and suitable optimal pH
48. Malignant melanotic schwannoma: A case report and literature review
49. Whole-genome sequencing and genomic-based acid tolerance mechanisms of Lactobacillus delbrueckii subsp. bulgaricus LJJ
50. Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties
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