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Carbon fiber cannot always reduce the wear of PEEK for orthopedic implants under DPPC lubrication

Friction, 2023-03, Vol.11 (3), p.395-409

2023

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BDNF as a biomarker in diagnosis and evaluation of treatment for schizophrenia and depression

Discovery medicine, 2018-10, Vol.26 (143), p.127-136

2018

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Efficiency of surface texturing in the reducing of wear for tests starting with initial point contact

Wear, 2021-10, Vol.482-483, p.203957, Article 203957

2021

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Comparison of the bio-tribological properties of UHMWPE-Chirulen® and PEEK-OPTIMA® articulating against ceramics: Implications for orthopedic implants

Materials letters, 2022-02, Vol.308, p.131185, Article 131185

2022

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Implementation of embedded Linux based on PC/104 platform

2015 6th IEEE International Conference on Software Engineering and Service Science (ICSESS), 2015, p.1073-1077

2015

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Effects of ultrasound on the structure and physical properties of black bean protein isolates

Food research international, 2014-08, Vol.62, p.595-601

2014

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Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Food hydrocolloids, 2017-02, Vol.63, p.727-734

2017

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Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean (Glycine max L.) Hydrolysate and Their Cytoprotective Effects in Human Intestinal Caco‑2 Cells

Journal of agricultural and food chemistry, 2019-05, Vol.67 (20), p.5772-5781

2019

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Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport

Journal of functional foods, 2018-03, Vol.42, p.298-305

2018

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Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber

Food research international, 2020-08, Vol.134, p.109251-109251, Article 109251

2020

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Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells

Food research international, 2018-09, Vol.111, p.256-264

2018

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Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication

Ultrasonics sonochemistry, 2024-03, Vol.104, p.106843-106843, Article 106843

2024

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A multi-token sector antenna neighbor discovery protocol for directional ad hoc networks

China communications, 2024-07, Vol.21 (7), p.149-168

2024

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Reconstituted rice protein：The raw materials, techniques and challenges

Trends in food science & technology, 2023-03, Vol.133, p.267-276

2023

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In vitro Simulated Digestion and Microstructure of Peppermint Oil Nanoemulsion

Journal of Oleo Science, 2019, Vol.68(9), pp.863-871

2019

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Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties

Food hydrocolloids, 2025-03, Vol.160, p.110729, Article 110729

2025

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Oscillation Suppression of Grid-Following Converters by Grid-Forming Converters with Adaptive Droop Control

Energies (Basel), 2024-10, Vol.17 (20), p.5230

2024

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Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations

Food hydrocolloids, 2024-07, Vol.152, p.109952, Article 109952

2024

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Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Food hydrocolloids, 2024-08, Vol.153, p.110025, Article 110025

2024

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Boosting Efficiency of InP Quantum Dots-Based Light-Emitting Diodes by an In-Doped ZnO Electron Transport Layer

IEEE electron device letters, 2021-12, Vol.42 (12), p.1806-1809

2021

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Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles

Innovative food science & emerging technologies, 2024-10, Vol.97, p.103831, Article 103831

2024

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Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation

Food chemistry, 2016-03, Vol.194, p.601-607

2016

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Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

Food hydrocolloids, 2019-02, Vol.87, p.814-829

2019

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Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

International journal of biological macromolecules, 2024-08, Vol.274 (Pt 1), p.133315, Article 133315

2024

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Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties

Food hydrocolloids, 2025-02, Vol.159, p.110624, Article 110624

2025

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Carbon fiber cannot always reduce the wear of PEEK for orthopedic implants under DPPC lubrication

BDNF as a biomarker in diagnosis and evaluation of treatment for schizophrenia and depression

Efficiency of surface texturing in the reducing of wear for tests starting with initial point contact

Comparison of the bio-tribological properties of UHMWPE-Chirulen® and PEEK-OPTIMA® articulating against ceramics: Implications for orthopedic implants

Implementation of embedded Linux based on PC/104 platform

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

Purification and Characterization of Antioxidant Peptides from Alcalase-Hydrolyzed Soybean (Glycine max L.) Hydrolysate and Their Cytoprotective Effects in Human Intestinal Caco‑2 Cells

Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport

Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber

Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells

Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication

A multi-token sector antenna neighbor discovery protocol for directional ad hoc networks

Reconstituted rice protein：The raw materials, techniques and challenges

In vitro Simulated Digestion and Microstructure of Peppermint Oil Nanoemulsion

Reduction of soybean globulin antigen by soybean protein isolate/γ-aminobutyric acid complexes: Effect of the different concentrations of γ-aminobutyric acid on the protein modification, antigen levels, and foaming properties

Oscillation Suppression of Grid-Following Converters by Grid-Forming Converters with Adaptive Droop Control

Advancing the pH-driven encapsulation technique of curcumin: Molecular interaction shifts due to structural and charge variations

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Boosting Efficiency of InP Quantum Dots-Based Light-Emitting Diodes by an In-Doped ZnO Electron Transport Layer

Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles

Differential scanning calorimetry study—Assessing the influence of composition of vegetable oils on oxidation

Interaction of soybean protein isolate and phosphatidylcholine in nanoemulsions: A fluorescence analysis

Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties

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