Suchergebnisse - "Du, Yi-Nan"

PubPharm (35)

1

A review on Zika vaccine development

enthalten in: Pathogens and disease | 2024

von Peng, Z. | Yang, S. | Lu, H. | +6

2

Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads

enthalten in: Food chemistry | 2024

von Yan, J. | Wang, Y. | Zhang, Z. | +2

3

Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin

enthalten in: Carbohydrate polymers | 2024

von Xu, S. | Du, Y. | Zhang, Z. | +6

4

Formation and microstructural characterization of scallop (Patinopecten yessoensis) male gonad hydrolysates/sodium alginate coacervations as a function of pH

enthalten in: International journal of biological macromolecules | 2023

von Wang, Y. | Yan, J. | Du, Y. | +5

5

Characteristics of the Intestine Extracts and Their Effect on the Crude Collagen Fibers of the Body Wall from Sea Cucumber Apostichopus japonicus

enthalten in: Biology | 2023

von Xu, S. | Zhang, Z. | Nie, B. | +3

6

Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum

enthalten in: Food chemistry | 2023

von Du, Y. | Yan, J. | Xu, S. | +3

7

Sterility of Aedes albopictus by X-ray Irradiation as an Alternative to γ-ray Irradiation for the Sterile Insect Technique

enthalten in: Pathogens (Basel, Switzerland) | 2023

von Wang, L. | Li, N. | Ren, C. | +11

8

Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate : Influence of pH, total concentration, blend ratio, and ionic strength

enthalten in: Journal of food science | 2022

von Han, J. | Yan, J. | Du, Y. | +2

9

Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis)

enthalten in: Food chemistry | 2022

von Nie, B. | Du, Y. | Xu, S. | +1

10

Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum

enthalten in: Journal of food science | 2022

von Du, Y. | Xue, S. | Yan, J. | +2