18 results on '"Feng, Fengqin"'
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2. Novel Lauric Acid‐Butyric Structural Lipid Inhibits Inflammation: Small Intestinal Microbes May Be Important Mediators.
3. 6‐Gingerol induces browning of white adipose tissue to improve obesity through PI3K/AKT‐RPS6‐mediated thermogenesis pathway.
4. Consumption of Wheat Peptides Improves Functional Constipation: A Translational Study in Humans and Mice.
5. Dietary medium‐chain 1‐monoglycerides modulates the community and function of cecal microbiota of broilers.
6. Probiotics‐fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials.
7. Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein.
8. Antimicrobial Emulsifier–Glycerol Monolaurate Induces Metabolic Syndrome, Gut Microbiota Dysbiosis, and Systemic Low‐Grade Inflammation in Low‐Fat Diet Fed Mice.
9. Aspergillus oryzae Lipase-Catalyzed Synthesis of Dioleoyl; Palmitoyl-Rich Triacylglycerols in Two Reactors.
10. Acyl migration in enzymatic interesterification of triacylglycerols: Effects of lipases from Thermomyces lanuginosus and Rhizopus oryzae, support material, and water activity.
11. Characterization of enzymatically prepared sugar medium-chain fatty acid monoesters.
12. Antimicrobial Mechanism Analysis of an Oil in Water Microemulsion by DNA Microarray-Mediated Transcriptional Profiling of E scherichia Coli.
13. ANTIBACTERIAL ACTIVITIES OF A FOOD-GRADE DILUTION-STABLE MICROEMULSION.
14. SHELF LIFE OF FRESH NOODLES AS AFFECTED BY THE FOOD GRADE MONOLAURIN MICROEMULSION SYSTEM.
15. Suppression of postharvest blue mould of apple fruit by Cryptococcus laurentii and N6-benzyladenine.
16. Glycerol‐Monolaurate‐Mediated Attenuation of Metabolic Syndrome is Associated with the Modulation of Gut Microbiota in High‐Fat‐Diet‐Fed Mice.
17. Comparison of ethyl cellulose–gelatin composite films fabricated by electrospinning versus solvent casting.
18. Triacylglycerols of camellia oil: Composition and positional distribution of fatty acids.
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