461 results on '"Liu, Zhenbin"'
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2. 3D-Printed Pea Protein–Based Dysphagia Diet Affected by Different Hydrocolloids
3. The influence of different flavor peptides on brain perception via scalp electroencephalogram and development of a taste model
4. 3D printed dysphagia diet using pea protein gel modified by xanthan gum with different pyruvate group content
5. NIR spectroscopy for quality assessment and shelf-life prediction of kiwifruit
6. Effect of curcumin/cyclodextrin composite on the gelation and 3D printability of к-carrageenan in the sucrose co-solute field
7. Institutional dual holdings and expected crash risk: Evidence from mergers between lenders and equity holders.
8. Fermentation of soybean residue by A. auricula: Mechanisms and uses
9. Incorporation of carbon dots into polyvinyl alcohol/corn starch based film and its application on shiitake mushroom preservation
10. Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss
11. Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines
12. Understanding 3D food printing through computer simulation and extrusion force analysis
13. 3D printing of nutritious dysphagia diet: Status and perspectives
14. Pickering emulsion gel stabilized by Auricularia auricula protein
15. Preparation of Pleurotus eryngii protein baked food by 3D printing
16. 3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
17. The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process
18. Walnut protein-based 3D printed cream substitute
19. Fabrication and 3D printing of Pickering emulsion gel based on Hypsizygus marmoreus by-products protein
20. Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior
21. Tumorigenesis mechanism and application strategy of the MDCK cell line: A systematic review
22. CDC20 is a potential target gene to inhibit the tumorigenesis of MDCK cells
23. A “smart-sensing” bactericidal protein-based Pickering emulsion
24. Preparation and application of tremella polysaccharide based chrome free tanning agent for sheepskin processing
25. Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton
26. Rapid assessment of ready-to-eat Xuxiang kiwifruit quality based on chroma recognition and GC-MS analysis
27. Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation
28. Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet
29. An “intelligent -responsive” bactericidal system based on OSA-starch Pickering emulsion
30. A comparative study of fermented buffalo and camel milk with anti-inflammatory, ACE-inhibitory and anti-diabetic properties and release of bio active peptides with molecular interactions: In vitro, in silico and molecular study
31. Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
32. 3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides
33. Correlating 3D printing performance with sol-gel transition based on thermo-responsive k-carrageenan affected by fructose
34. Magnetic Matching/PDR Combined Positioning Method Under the Constraint of Error Ellipse
35. Fe2+ protects postharvest pitaya (Hylocereus undulatus britt) from Aspergillus. flavus infection by directly binding its genomic DNA
36. Ferrous sulfate-loaded hydrogel cures Staphylococcus aureus infection via facilitating a ferroptosis-like bacterial cell death in a mouse keratitis model
37. Correlating rheology with 3D printing performance based on thermo-responsive κ-carrageenan/Pleurotus ostreatus protein with regard to interaction mechanism
38. Characterization of carvacrol incorporated antimicrobial film based on agar/konjac glucomannan and its application in chicken preservation
39. Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate
40. Antioxidative, antimicrobial and anti-inflammatory activities and release of ultra-filtered antioxidative and antimicrobial peptides during fermentation of sheep milk: In-vitro, in-silico and molecular interaction studies
41. Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
42. Rheological & 3D printing properties of potato starch composite gels
43. The effects of resonance acoustic mixing modulation on the structural and emulsifying properties of pea protein isolate
44. Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance
45. When dedicated investors are distracted: The effect of institutional monitoring on corporate tax avoidance
46. Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods
47. Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism
48. Stray Current Prediction Model for Buried Gas Pipelines Based on Multiple Regression Models and Extreme Learning Machine
49. 4D deformation based on double-layer structure of the pumpkin/paper
50. Large-Scale Support Vector Machine Classification Algorithm Based on Granulation Mechanism
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