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Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions

食品科学与工程 , 仲恺农业工程学院

Paper Origami‐Inspired Design and Actuation of DNA Nanomachines with Complex Motions

Robotic Scientists and DNA Nanorobots Lab , 北京大学

Effects of electrolysed water and levulinic acid combination on microbial safety and polysaccharide nanostructure of organic strawberry

食品科学与工程 , 仲恺农业工程学院

Cation-Activated Avidity for Rapid Reconfiguration of DNA Nanodevices

Robotic Scientists and DNA Nanorobots Lab , 北京大学

Three-dimensional structural dynamics of DNA origami Bennett linkages using individual-particle electron tomography

Robotic Scientists and DNA Nanorobots Lab , 北京大学

Improved multi-search strategy A* algorithm to solve three-dimensional pipe routing design

郭晶晶课题组 , 澳门理工大学

Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy

食品科学与工程 , 仲恺农业工程学院

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

食品科学与工程 , 仲恺农业工程学院

Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

食品科学与工程 , 仲恺农业工程学院

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

食品科学与工程 , 仲恺农业工程学院

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