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1. Effect of Immersion Freezing on Texture of Huangguan Pear

2. Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear

3. Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet

4. Ultrasonic treatment maintains the flavor of the melon juice

5. Effects of different enzyme extraction methods on the properties and prebiotic activity of soybean hull polysaccharides

6. Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

8. Emulsification characteristics of soy hull polysaccharides obtained by membrane separation

10. Effect of fermentation of Danisco mixed lactic acid bacteria and single Bifidobacterium lactis HCS04-001 on metabolites of soy yogurt.

12. Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock

18. Effects of soy hull polysaccharide on dyslipidemia and pathoglycemia in rats induced by a high-fat-high-sucrose diet

22. The Effect of Natural Soluble Polysaccharides on the Type 2 Diabetes through Modulating Gut Microbiota: A Review

23. The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology

24. Hemp (Cannabis sativa subsp. sativa) Chemical Composition and the Application of Hempseeds in Food Formulations

29. Effects of freeze-thaw cycles on the texture of Nanguo pear

31. Effects of different combinations of probiotics on rheology, microstructure, and moisture distribution of soy materials-based yogurt

32. Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis

33. Covering soy polysaccharides gel on the surface of β-cyclodextrin-based metal–organic frameworks

34. Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls

35. Ultrasonic Treatment Maintains the Flavor of the Melon Juice

36. Effect of catalase on lipid oxidation and flavor substances of α- instant rice during storage

37. Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise

43. Structure/function relationships of bean polysaccharides: A review

44. Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide

45. Rheological properties and chain conformation of soy hull water-soluble polysaccharide fractions obtained by gradient alcohol precipitation

46. Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice

49. Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

50. FST894145 Graphical abstract - Supplemental material for Contribution of soybean polysaccharides in digestion of oil-in-water emulsion-based delivery system in an in vitro gastric environment

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