Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency
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Author:
Meng-Yao Qi, Yong-Ce Huang, Xi-Xian Song, Meng-Qi Ling, Xin-Ke Zhang, Chang-Qing Duan, Yi-Bin Lan, Ying Shi
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FOOD CHEMISTRY
Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute
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Author:
Sumei Zhou, Xinghao Liu, Yajun Cui, Siyi Chen, Fang Zhong, Jing Lu, Chunli Kong
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FOOD CHEMISTRY
Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts
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Author:
Nong-Yu Xia, Ao-Yi Liu, Meng-Yao Qi, Hua-Lin Zhang, Yong-Ce Huang, Fei He, Chang-Qing Duan, Qiu-Hong Pan
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Food Chemistry-X
Camelina lipid droplets as skin delivery system promotes wound repair by enhancing the absorption of hFGF2
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Author:
Hongtao Gao, Fawei Wang, Xingli Hu, Yulin Li, Yuan Zhang, Kue Foka Idrice Carther, Bin Wang, Fei Min, Xue Wang, Hao Wu, Keheng Xu, Yonggang Zhou, Xin Liu, Xiaokun Li, Haiyan Li
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INTERNATIONAL JOURNAL OF PHARMACEUTICS
The proatherosclerotic function of BCAT1 in atherosclerosis development of aged-apolipoprotein E-deficient mice
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Author:
Lili Tan, Jie Lu, Chunyang Zhang, Liang Meng, Qi Zhu
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BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS