13 results on '"Wang, Jinshui"'
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2. A dual-signal mode electrochemical aptasensor based on tetrahedral DNA nanostructures for sensitive detection of citrinin in food using PtPdCo mesoporous nanozymes
3. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics
4. Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths
5. Enhancing the degradation of Aflatoxin B1 by co-cultivation of two fungi strains with the improved production of detoxifying enzymes
6. Extrusion of wheat gluten-peanut oil complexes and their rheological characteristics
7. Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties
8. Interaction mechanism of flavonoids and zein in ethanol-water solution based on 3D-QSAR and spectrofluorimetry
9. Immunomodulatory and anticancer activities of phenolics from emblica fruit (Phyllanthus emblica L.)
10. Identification of phenolics in the fruit of emblica (Phyllanthus emblica L.) and their antioxidant activities
11. Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidant activities
12. Effect of the addition of different fibres on wheat dough performance and bread quality
13. Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry
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