Search Results - Xing, Zenghong

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  1. 1
    Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity

    Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity by Xing, Zenghong, Fei, Xiaoyun, Chen, Shuling, Gong, Deming, Hu, Xing, Zhang, Guowen

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  2. 2
    Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties

    Encapsulation of ferulic acid in potato protein-pectin nanocomplexes with improved stability and controlled release properties by Xing, Zenghong, Han, Wenxin, Dai, Taotao, Gong, Deming, Zhang, Guowen

    Published in Food bioscience
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  3. 3
    Twenty years of ocean observations with China Argo

    Twenty years of ocean observations with China Argo by Liu, Zenghong, Xing, Xiaogang, Chen, Zhaohui, Lu, Shaolei, Wu, Xiaofen, Li, Hong, Zhang, Chunling, Cheng, Lijing, Li, Zhaoqin, Sun, Chaohui, Xu, Jianping, Chen, Dake, Chai, Fei

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