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Molecular simulation on compatibility and mechanisms of SBS and PTW polymer modifiers in asphalt binder

Journal of molecular modeling, 2023-11, Vol.29 (11), p.337-337, Article 337

2023

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Towards Unsupervised Graph Completion Learning on Graphs with Features and Structure Missing

2023 IEEE International Conference on Data Mining (ICDM), 2023, p.1019-1024

2023

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Drought Resistance of Eight Maize Varieties at Seed- ling Stage in Yunnan Province

Plant Diseases and Pests(植物病虫害研究：英文版), 2015, Vol.6 (4), p.28-34

Du Caiyan Dnan Zongyan Wang Jianxin Zhang Naiming Yang ghixin Lei Baokun Hu Wanli Chen Shihua Pan Yanhua

2015

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Heteroatoms in graphdiyne for catalytic and energy-related applications

Journal of materials chemistry. A, Materials for energy and sustainability, 2021-09, Vol.9 (35), p.19298-19316

2021

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Effect of pH on the structure and emulsification properties of ultrasonicated water‐soluble protein from Moringa oleifera seed

International journal of food science & technology, 2024-01, Vol.59 (1), p.627-638

2024

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Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Food hydrocolloids, 2022-03, Vol.124, p.107309, Article 107309

2022

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Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Food chemistry, 2022-03, Vol.373 (Pt A), p.131427-131427, Article 131427

2022

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Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin

Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6273-6284

2022

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Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Journal of food engineering, 2022-02, Vol.314, p.110784, Article 110784

2022

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Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

Food chemistry, 2022-08, Vol.384, p.132486-132486, Article 132486

2022

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The synergistic effect of epigallocatechin-3-gallate and quercetin co-loaded hydrogel beads on inflammatory bowel disease

Food & function, 2023-05, Vol.14 (1), p.4539-4551

2023

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Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties

Colloids and surfaces. A, Physicochemical and engineering aspects, 2022-08, Vol.646, p.128963, Article 128963

2022

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Sodium alginate/soybean protein-epigallocatechin-3-gallate conjugate hydrogel beads: evaluation of structural, physical, and functional properties

Food & function, 2021-12, Vol.12 (24), p.12347-12361

2021

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Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

Food chemistry, 2022-09, Vol.387, p.132891-132891, Article 132891

2022

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Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions

Food science & technology, 2022-01, Vol.154, p.112812, Article 112812

2022

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Identifying the vulnerabilities of bitcoin anonymous mechanism based on address clustering

Science China. Information sciences, 2020-03, Vol.63 (3), p.132101, Article 132101

2020

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Field Investigation of the Ms 6. 8 Wuqia, Xinjiang Earthquake on October 5, 2008

Earthquake research in China, 2010 (4), p.515-523

Chen Jianbo Tan Ming Kou Dabing Gao Guoying Hu Weihua Du Chunqing Hou Jiansheng Li Zhiqiang Zhao Baozong Zhang Tiangang Ning Baokun

2010

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MELK promotes HCC carcinogenesis through modulating cuproptosis-related gene DLAT-mediated mitochondrial function

Cell death & disease, 2023-11, Vol.14 (11), p.733-733, Article 733

2023

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An attention mechanism-guided domain adversarial network for gearbox fault diagnosis under different operating conditions

Transactions of the Institute of Measurement and Control, 2024-03, Vol.46 (5), p.927-937

2024

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Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions

International journal of biological macromolecules, 2020-12, Vol.164, p.4183-4192

2020

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Investigation of structure–stability correlations of reconstructed oil bodies

Food science & technology, 2022-08, Vol.165, p.113740, Article 113740

2022

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Revealing the Mechanism of sp‐N Doping in Graphdiyne for Developing Site‐Defined Metal‐Free Catalysts

Advanced materials (Weinheim), 2023-12, Vol.35 (50), p.e2206450-n/a

2023

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Correction: MELK promotes HCC carcinogenesis through modulating cuproptosis-related gene DLAT-mediated mitochondrial function

Cell death & disease, 2023-12, Vol.14 (12), p.840-840, Article 840

2023

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Cellulose Nanocrystals as Template for Improving the Crystallinity of Two-Dimensional Covalent Organic Framework Films

Polymers, 2021-05, Vol.13 (10), p.1561

2021

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Impact of NSLAB on Kazakh cheese flavor

Food research international, 2021-06, Vol.144, p.110315-110315, Article 110315

2021

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Molecular simulation on compatibility and mechanisms of SBS and PTW polymer modifiers in asphalt binder

Towards Unsupervised Graph Completion Learning on Graphs with Features and Structure Missing

Drought Resistance of Eight Maize Varieties at Seed- ling Stage in Yunnan Province

Heteroatoms in graphdiyne for catalytic and energy-related applications

Effect of pH on the structure and emulsification properties of ultrasonicated water‐soluble protein from Moringa oleifera seed

Study on the interaction between succinylated soy protein isolate and chitosan and its utilization in the development of oil-in-water bilayer emulsions

Co-encapsulation of (–)-epigallocatechin-3-gallate and quercetin in double emulsion hydrogel beads: Microstructures, functional properties, and digestion behaviors

Development of high‐internal‐phase emulsions stabilized by soy protein isolate–dextran complex for the delivery of quercetin

Development and evaluation of delivery systems for quercetin: A comparative study between coarse emulsion, nano-emulsion, high internal phase emulsion, and emulsion gel

Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions

The synergistic effect of epigallocatechin-3-gallate and quercetin co-loaded hydrogel beads on inflammatory bowel disease

Correlating structure and emulsification of soybean protein isolate: Synergism between low-pH-shifting treatment and ultrasonication improves emulsifying properties

Sodium alginate/soybean protein-epigallocatechin-3-gallate conjugate hydrogel beads: evaluation of structural, physical, and functional properties

Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion

Effects of succinylation and chitosan assembly at the interface layer on the stability and digestion characteristics of soy protein isolate-stabilized quercetin emulsions

Identifying the vulnerabilities of bitcoin anonymous mechanism based on address clustering

Field Investigation of the Ms 6. 8 Wuqia, Xinjiang Earthquake on October 5, 2008

MELK promotes HCC carcinogenesis through modulating cuproptosis-related gene DLAT-mediated mitochondrial function

An attention mechanism-guided domain adversarial network for gearbox fault diagnosis under different operating conditions

Molecular crowding prevents the aggregation of protein-dextran conjugate by inducing structural changes, improves its functional properties, and stabilizes it in nanoemulsions

Investigation of structure–stability correlations of reconstructed oil bodies

Revealing the Mechanism of sp‐N Doping in Graphdiyne for Developing Site‐Defined Metal‐Free Catalysts

Correction: MELK promotes HCC carcinogenesis through modulating cuproptosis-related gene DLAT-mediated mitochondrial function

Cellulose Nanocrystals as Template for Improving the Crystallinity of Two-Dimensional Covalent Organic Framework Films

Impact of NSLAB on Kazakh cheese flavor

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