Zobrazeno 1 - 10
of 22 332
pro vyhledávání: '"WHEY PROTEINS"'
Autor:
Ni ZJ; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China. Electronic address: lovebear@vip.163.com., Liu CB; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China., Xue Y; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China., Huang H; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: 2021171531@mail.hfut.edu.cn., Ma YL; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: yilong.ma@hfut.edu.cn., Thakur K; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: kumarikiran@hfut.edu.cn., Shang YF; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: yafangshang19@hfut.edu.cn., Khan MR; Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia. Electronic address: mrkhan@KSU.EDU.SA., Wei ZJ; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: zjwei@hfut.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141506. Date of Electronic Publication: 2024 Oct 01.
Autor:
Wang H; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China; Fujian Province-Indonesia Marine Food Joint Research and Development Center, College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China. Electronic address: 504393065@qq.com., Zhang J; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China., Rao P; Fujian Province-Indonesia Marine Food Joint Research and Development Center, College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China; SIBS, CAS-ZJGSU Joint Centre for Food and Nutrition Research, Zhejiang Gongshang University, Hangzhou, Zhejiang, China. Electronic address: pingfanrao@mail.zjgsu.edu.cn., Zheng S; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China., Li G; Zhe Jiang Institute of Tianjin University, Shaoxing, Zhejiang, China., Han H; Zhe Jiang Institute of Tianjin University, Shaoxing, Zhejiang, China., Chen Y; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China; College of Life Science, Fujian Normal University, Fuzhou, China., Xiang L; College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China; Fujian Province-Indonesia Marine Food Joint Research and Development Center, College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, Fujian, China. Electronic address: xiangleiwen@163.com.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 1), pp. 141080. Date of Electronic Publication: 2024 Sep 01.
Autor:
Zhang L; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Bai R; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Jiang S; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Li Z; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Chen Y; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Ye X; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Yu J; Yangling Hesheng Irradiation Technology Co., Ltd, Yangling, China., Ding W; College of Food Science and Engineering, Northwest A&F University, Yangling, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jan 15; Vol. 105 (1), pp. 179-188. Date of Electronic Publication: 2024 Aug 21.
Autor:
Zhang H; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Ju M; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Hamid N; Department of Food Science, Auckland University of Technology, Auckland, New Zealand., Ma Q; Department of Food Science, Auckland University of Technology, Auckland, New Zealand., Shang D; SINOPEC (Beijing) Research Institute of Chemical Industry, Beijing, China., Jia C; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Xiao Y; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Jiang S; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Qiu H; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Luan W; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China., Sun A; College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China.
Publikováno v:
Journal of the science of food and agriculture [J Sci Food Agric] 2025 Jan 15; Vol. 105 (1), pp. 294-304. Date of Electronic Publication: 2024 Aug 23.
Autor:
Li D; Department of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China., Jiang Y; Department of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China., Shi J; Department of Food Science, Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China. Electronic address: shij@neau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140957. Date of Electronic Publication: 2024 Aug 22.
Autor:
Tu JL; Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan., Lai YR; Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan., Lin CY; Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan., Wang SS; Department of Chemical Engineering, National Taiwan University, Taipei 10617, Taiwan. Electronic address: sswang@ntu.edu.tw., Lin TH; Laboratory of Nuclear Magnetic Resonance, Department of Medical Research, Taipei Veterans General Hospital, Taipei 11217, Taiwan; Institute of Biochemistry and Molecular Biology, National Yang Ming Chiao Tung University, Taipei 11221, Taiwan. Electronic address: thlin@vghtpe.gov.tw.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 283 (Pt 4), pp. 137680. Date of Electronic Publication: 2024 Nov 18.
Autor:
Zhang J; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Zhao J; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Wu M; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Liu J; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Qian C; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Liu G; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Wen C; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China. Electronic address: chaoting@yzu.edu.cn., Liang L; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Liu X; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China., Li Y; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China., Xu X; College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China. Electronic address: xuxin@yzu.edu.cn.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 282 (Pt 2), pp. 136890. Date of Electronic Publication: 2024 Oct 26.
Autor:
Cao Z; Shanghai University of Sport, School of Athletic Performance, Shanghai, China., Zhao C; Shanghai University of Sport, School of Athletic Performance, Shanghai, China., Mo S; Shenzhen University, School of Physical Education, Shenzhen, China., Gao BH; Shanghai University of Sport, School of Athletic Performance, Shanghai, China., Liu M; Chongqing University, Chongqing, China.; Chongqing Institute of Sport Science, Chongqing administration of sport, Chongqing, China.
Publikováno v:
Journal of the International Society of Sports Nutrition [J Int Soc Sports Nutr] 2024 Dec; Vol. 21 (1), pp. 2414870. Date of Electronic Publication: 2024 Oct 18.
Autor:
Eissa AS; Department of Chemical Engineering, Faculty of Engineering, Cairo University, Cairo 12613, Egypt; Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, USA. Electronic address: aseissa@gmail.com., Jani PK; Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, USA., Khan SA; Department of Chemical and Biomolecular Engineering, North Carolina State University, Raleigh, NC 27695, USA. Electronic address: khan@eos.ncsu.edu.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 282 (Pt 1), pp. 136607. Date of Electronic Publication: 2024 Oct 15.
Autor:
Guo Y; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Wang F; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Yang T; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Li S; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Dong J; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Fan Y; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Zhang Z; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Zhao X; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China., Hou H; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China.; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, 266237, PR China.; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province, 572024, PR China.; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, Shandong Province, 266000, PR China.. Electronic address: houhu@ouc.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 2), pp. 140521. Date of Electronic Publication: 2024 Jul 18.