Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Mengyao Kang"'
Autor:
Wei Xu, Yongpeng Yin, Mengge Yue, Haomin Sun, Mengyao Kang, Denglin Luo, Bakht Ramin Shah, Yueting Ge
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101633- (2024)
Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion pro
Externí odkaz:
https://doaj.org/article/b1f14390f1404ee3bd20562f04a42c10
Autor:
Keliang Wu, Dongdong Fan, Han Zhao, Zhenbo Liu, Zhenzhen Hou, Wenrong Tao, Guanling Yu, Shenli Yuan, Xiaoxiao Zhu, Mengyao Kang, Yong Tian, Zi-Jiang Chen, Jiang Liu, Lei Gao
Publikováno v:
Cell Discovery, Vol 9, Iss 1, Pp 1-24 (2023)
Abstract It remains poorly understood about the regulation of gene and transposon transcription during human early embryogenesis. Here, we report that broad H3K27ac domains are genome-widely distributed in human 2-cell and 4-cell embryos and transit
Externí odkaz:
https://doaj.org/article/154cd07c63fc4de7bec34569b888a103
Autor:
Kailin YANG, Mengyao KANG, Hongqing GENG, Jinming LU, Songlin PENG, Ziyue ZHAO, Yongbiao SHANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 87-96 (2022)
The effects of aqueous phase pH and Na+ concentration on the stability of Pickering emulsions formed by microcrystalline cellulose (MCC) and lard were investigated. MCC-lard Pickering emulsions were prepared by mixing the aqueous phase containing 1%
Externí odkaz:
https://doaj.org/article/499994070b554e24bb3bd7e53391deb0
Publikováno v:
EAI Endorsed Transactions on Internet of Things. 2023, Vol. 9 Issue 1, p1-9. 9p.
Publikováno v:
EAI Endorsed Transactions on Internet of Things. 2023, Vol. 9 Issue 1, p1-9. 9p.
Autor:
Mengyao Kang
Publikováno v:
Journal of Business Finance & Accounting. 49:1011-1073
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e87222, Published: 28 OCT 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e87222, Published: 28 OCT 2022
Phase transition of lysozyme/carrageenan (Ly/CRG) complex system with different ratios, pH, ionic strength and temperature conditions was explored through ultraviolet-visible spectrophotometer, fluorescence spectrophotometer, fluorescence microscope,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9796acb5a29917204cf80bd26af8d9a0
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101404
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101404
Autor:
Wei Xu, Haomin Sun, Mengyao Kang, Shuqing Zheng, Yuli Ning, Yin Jia, Yuling Hu, Denglin Luo, Chunlan Zhang
Publikováno v:
LWT. 162:113440
Autor:
Sheng Huang, Mengyao Kang
Publikováno v:
SSRN Electronic Journal.