196 results on '"Pang, Zhihua"'
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2. Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
3. Structural, physiochemical, and tribological properties of whey protein-based microgels: Effects of pH and ion strength
4. Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels
5. Structural characterization, physicochemical and rheological characteristics of flaxseed gum in comparison with gum Arabic and xanthan gum
6. Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion
7. Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation
8. Separation of noisy multitone signals based on variational mode decomposition.
9. Particle characteristics and tribo-rheological properties of soy protein isolate (SPI) dispersions: Effect of heating and incorporation of flaxseed gum
10. Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review
11. Fundamental understanding of the role of gelatin in stabilizing milk protein systems during acidification
12. Function of saliva in creaminess perception during food oral processing: In perspective of lubrication
13. Enhancing Monte Carlo simulations of aerosol scattering using photon matrices.
14. Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum
15. Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions
16. Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt.
17. Rheological and Tribological Properties of Konjac Gum‐Lecithin Composite System: Effect of Incorporation of Saliva and Friction Surface Properties.
18. Screening and Identification of High-Yielding Strains of Conjugated Linoleic Acid and Optimization of Conditions for the Conversion of CLA
19. Rational Design of Genetically Engineered Mitochondrial-Targeting Nanozymes for Alleviating Myocardial Ischemic-Reperfusion Injury
20. Improvement of tribo-rheological properties of acid soymilk gels by reinforcement of 7S or 11S proteins
21. Chlorogenic acid prevents acute myocardial infarction in rats by reducing inflammatory damage and oxidative stress
22. Laser based method for dynamic calibration of thermocouples
23. Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels
24. Tribo-rheological properties of acid milk gels with different types of gelatin: Effect of concentration
25. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture
26. Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt
27. Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution
28. Plasma Effects on Properties and Structure of Corn Starch: Characterization and Analysis
29. Effect of soy peptides with different hydrolysis degrees on the rheological, tribological, and textural properties of soy protein isolate gels
30. Corrigendum to “Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation” [Int. J. Biol. Macromol. 252 (2023) 126346]
31. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt
32. Accurate Ranging of Dual Wavelength FMCW Laser Fuze Under Different Types of Aerosol Interference
33. Conformal transmitarray based on metasurface fed by miniaturized filtering antenna
34. Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels
35. Development of rheological and sensory properties of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and yogurt
36. Comparison of the effect of recombinant human pro-urokinase and tirofiban on myocardial blood flow perfusion in ST elevation myocardial infarction patients receiving primary percutaneous coronary intervention: A one-center retrospective observational study
37. Wastewater Treatment
38. Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels
39. Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels
40. Structural characterization, physicochemical and rheological characteristics of flaxseed gum in comparison with gum Arabic and xanthan gum
41. Rheology, texture and microstructure of gelatin gels with and without milk proteins
42. Debromination of decabromodiphenyl ether by organo-montmorillonite-supported nanoscale zero-valent iron: Preparation, characterization and influence factors
43. Proliferation of biomass and its impact on the operation of a submerged membrane bioreactor
44. Analysis on Comprehensive Treatment of VOCs in Key Industries of A City
45. Engineering Example of Compact Type Sewage Treatment Plant
46. Study on Active Particles in Air Plasma and Their Effect on α-Amylase
47. Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
48. Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum
49. Kernel recursive maximum correntropy with variable center
50. Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips
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