Zobrazeno 241 - 250
of 441
pro vyhledávání: '"Zhao, J."'
Autor:
Huang J; Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China., Qiao C; Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China., Wang X; Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China., Gao Y; Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China., Zhao J; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, Sichuan, China., Luo H; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, Sichuan, China., Wang Y; Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China. Electronic address: wangyzh@cqu.edu.cn., Hou C; Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of Bioengineering, Sichuan University of Science and Engineering, 188 University Town, Yi bin 644000, Sichuan, China. Electronic address: houcj@cqu.edu.cn., Huo D; Key Laboratory for Biorheological Science and Technology (Chongqing University), Ministry of Education, College of Bioengineering, Chongqing University, Chongqing 400044, China; Chongqing Key Laboratory of Bio-perception & Intelligent Information Processing, School of Microelectronics and Communication Engineering, Chongqing University, Chongqing 400044, China. Electronic address: huodq@cqu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 May 01; Vol. 407, pp. 135154. Date of Electronic Publication: 2022 Dec 05.
Autor:
Guo W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Chen M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Cui S; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Tang X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Zhang Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Zhao J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Mao B; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: maobingyong@jiangnan.edu.cn., Zhang H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
Publikováno v:
Food chemistry [Food Chem] 2023 May 01; Vol. 407, pp. 135201. Date of Electronic Publication: 2022 Dec 10.
Autor:
Zhang C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Yu L; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: edyulei@126.com., Zhai Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Zhao R; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Zhao J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China., Zhang H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China; Wuxi Translational Medicine Research Center and Jiangsu Translational Medicine, Research Institute Wuxi Branch, China., Chen W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu 214122, China., Tian F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: fwtian@jiangnan.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Apr 16; Vol. 406, pp. 135010. Date of Electronic Publication: 2022 Nov 21.
Autor:
Wu J; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Wang J; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Lin Z; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Liu C; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Zhang Y; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Zhang S; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Zhou M; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Zhao J; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Liu H; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China., Ma X; State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China. Electronic address: maxi@cau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt B), pp. 135014. Date of Electronic Publication: 2022 Nov 21.
Autor:
Fu M; Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China., Mi S; Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China., Zhao J; Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China., Wang X; Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China., Gao J; Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China., Sang Y; Collage of Food Science and Technology, Hebei Agricultural University, Baoding, China. Electronic address: yxsang1418@163.com.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt B), pp. 135021. Date of Electronic Publication: 2022 Nov 21.
Autor:
Zhang Q; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Nanchang 330047, China., Mao X; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: maoxuejin@ncu.edu.cn., Yuan C; PureCircle (Jiangxi) Co., Ltd, Ganzhou 341108, China., Zhao J; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Nanchang 330047, China., Hu H; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China., Yan A; Center of Analysis and Testing, Nanchang University, Nanchang 330047, China., Wang Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; College of Food Science, Nanchang University, Nanchang 330047, China. Electronic address: yuanxingwang@ncu.edu.cn., Xiao W; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt B), pp. 134862. Date of Electronic Publication: 2022 Nov 18.
Autor:
Tian T; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China., Zaaboul F; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK., Yin S; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China., Ye Z; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China., Sun Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China., Zhao J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China., Xu YJ; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China., Liu Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China. Electronic address: yfliu@jiangnan.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 30; Vol. 405 (Pt B), pp. 134867. Date of Electronic Publication: 2022 Nov 08.
Autor:
Zeng J; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China., Zou J; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China., Zhao J; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China., Lin K; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China., Zhang L; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot 150100, China. Electronic address: zhanglanwei@ouc.edu.cn., Yi H; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China., Gong P; College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China. Electronic address: gongpimin@ouc.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Mar 15; Vol. 404 (Pt B), pp. 134777. Date of Electronic Publication: 2022 Oct 28.
Autor:
Huang C; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Department of Food Science, Cornell University, Ithaca, NY 14853, USA., Zhao J; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China., Lu R; Jiangsu Key Laboratory for Design and Manufacture of Micro-Nano Biomedical Instruments, Southeast University, Nanjing 211189, China., Wang J; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China., Nugen SR; Department of Food Science, Cornell University, Ithaca, NY 14853, USA., Chen Y; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, China. Electronic address: chenyiping@mail.hzau.edu.cn., Wang X; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China. Electronic address: wxh@mail.hzau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Jan 30; Vol. 400, pp. 134035. Date of Electronic Publication: 2022 Aug 28.
Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking.
Autor:
He Z; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Liu C; School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA., Zhao J; School of Kinesiology, Nutrition, and Food Science, California State University, Los Angeles, CA 90032, USA., Guo F; Fujian Province Key Laboratory for Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China., Wang Y; Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: yaosongwang@njfu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2023 Jan 15; Vol. 399, pp. 133924. Date of Electronic Publication: 2022 Aug 11.