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1. Abstract O-59

2. Unsupervised self-organising map classification of Raman spectra from prostate cell lines uncovers substratified prostate cancer disease states.

3. Assessment of transglutaminase catalyzed cross‐linking on the potential allergenicity and conformation of heterologous protein polymers.

4. How ultrasonication treatment drives the interplay between lysinoalanine inhibition and conformational performances: A case study on alkali‐extracted rice residue protein isolate.

5. Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy‐free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.

6. Raman spectroscopy reveals oxidative stress-induced metabolic vulnerabilities in early-stage AR-negative prostate-cancer versus normal-prostate cell lines.

7. Comparison of protein digestibility of human milk and infant formula using the INFOGEST method under infant digestion conditions.

8. Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound.

9. Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound.

10. Molecular Design Using Selected Concentration Effects in Optically Activated Fluorescent Matrices.

11. Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways.

12. Application of emerging technologies to obtain legume protein isolates with improved techno-functional properties and health effects.

13. Gels of carrageenan-caprine whey protein concentrate: A physicochemical study.

14. Combination of Machine Learning and Raman Spectroscopy for Determination of the Complex of Whey Protein Isolate with Hyaluronic Acid.

15. Effect of Protein Surface Hydrophobicity and Surface Amines on Soy Adhesive Strength.

16. Comprehensive review: by-products from surimi production and better utilization.

17. Effects of Dextran on the Gel Properties of Faba Bean Protein Isolates Prepared Using Different Processes.

18. Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber.

19. Food amyloid fibrils are safe nutrition ingredients based on in-vitro and in-vivo assessment.

20. Effect of high-intensity ultrasound soymilk pretreatment on the physicochemical properties of microbial transglutaminase-catalyzed tofu gel.

21. The influence of music teaching appreciation on the mental health of college students based on multimedia data analysis.

22. In Situ Raman Study of Neurodegenerated Human Neuroblastoma Cells Exposed to Outer-Membrane Vesicles Isolated from Porphyromonas gingivalis.

23. Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications.

24. Functional and food application of plant proteins – a review.

25. Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean (Glycine Max L.) Okara.

26. Correlation of the degenerative stage of a disc with magnetic resonance imaging, chemical content, and biomechanical properties of the nucleus pulposus.

27. بررسی تاثیر آنزیم ترانس گلوتامیناز و فراصوت دهی بر خصوصیات نان بربری حاوی آرد کنجاله سویا.

28. Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels.

29. Effect of High-Intensity Ultrasound Pretreatment on the Properties of the Transglutaminase (TGase)-Induced β-Conglycinin (7S) Gel.

30. Contribution of process‐induced molten‐globule state formation in duck liver protein to the enhanced binding ability of (E,E)‐2,4‐heptadienal.

31. Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils.

32. Identification of ultrastructural and biochemical cuticular markers influencing temperature of ice nucleation in selected genotypes of corn.

33. Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics.

34. Walnut Protein Isolate-κ-Carrageenan Composite Gels Improved with Synergetic Ultrasound-Transglutaminase: Gelation Properties and Structure.

35. Antioxidant peptides: Overview of production, properties, and applications in food systems.

36. Spectroscopic Characterization of the Binding and Release of Hydrophilic, Hydrophobic and Amphiphilic Molecules from Ovalbumin Supramolecular Hydrogels.

37. Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers.

38. Effect of Ionic Strength on Heat-Induced Gelation Behavior of Soy Protein Isolates with Ultrasound Treatment.

40. Construction of a prediction model for drug removal rate in hemodialysis based on chemical structures.

41. Modifying textural and functional characteristics of fish (Nemipterus japonicus) mince using high pressure technology.

42. Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System.

43. Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies.

44. New Perspective on Natural Plant Protein-Based Nanocarriers for Bioactive Ingredients Delivery.

46. Interaction mechanism between ZnO nanoparticles‐whey protein and its effect on toxicity in GES‐1 cells.

47. The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes.

48. Effects of pulsed ultrasound treatment on the physicochemical and textural properties of chicken myofibrillar protein gel.

49. Relationship between Molecular Structure and Heat-Induced Gel Properties of Duck Myofibrillar Proteins Affected by the Addition of Pea Protein Isolate.

50. Soy protein isolates: A review of their composition, aggregation, and gelation.

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