Effect of High-energy Fluidic Microfluidizer Coupled with Spray Drying on the Properties of Yam Powder by Qimin WEI, Jiancheng YUAN, Jun CHEN, Taotao DAI, Lizhen DENG, Qiaoyun CHEN, Ti LI

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Investigation of Co-Assembly of Peanut Protein and Rice Protein: Effects on Protein Conformation and Immunoglobulin E Binding Capacity by Qin Geng, David Julian McClements, Taotao Dai, Changhong Li, Zhihua Wu, Hongbing Chen

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Effects of Naringenin and Its Glycosides on Functional Properties of Oat Protein and Their Interaction Mechanism by Wuzhen LIU, Ti LI, Qin GENG, Jun CHEN, Jialong HAN, Chengmei LIU, Taotao DAI

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Preparation, Characterization and Antioxidant Activity of Rice Protein Peptides with Different Enzymatic Hydrolysis Routes by Lingdong LI, Jun CHEN, Lizhen DENG, Qin GENG, Ti LI, Chengmei LIU, Taotao DAI

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Effects on the Functionality and Structure of Rice-Pea Composite Protein by Industry-scale Microfluidizer Combined with pH Cycling Treatment by Yunfeng LU, Taotao DAI, Zhaoying LI, Jialong HAN, Ti LI, Chengmei LIU, Jun CHEN

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Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from Sixteen Oat Cultivars in China by Feiyue Ma, Taotao Dai, Laichun Guo, Chunlong Wang, Changhong Li, Chunhua Li, Jun Chen, Changzhong Ren

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Effects of Industrial-scale Microfluidizer System Processing on the Physicochemical Properties and Nutritional Qualities of Whole-flesh Gannan Navel Orange Pulp by Canjie YU, Chengliang LÜ, Xixiang SHUAI, Xiaohong HE, Taotao DAI, Lizhen DENG, Chengmei LIU, Jun CHEN

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Macadamia (<i>Macadamia integrifolia</i>) Oil Prevents High-Fat Diet-Induced Lipid Accumulation and Oxidative Stress by Activating the AMPK/Nrf2 Pathway by Ming Zhang, Yuhan Zhang, Lingdong Li, Changbin Wei, Taotao Dai, Ya Li, Xixiang Shuai, Liqing Du

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Effect of combined iron and calcium treatment on phosphorus release from sediments by Shuqiong Liu, Wei Li, Ning Li, Xin Liu, Taotao Dai, Jinfu Liu, Jiayou Zhong, Yuwei Chen, Houbao Fan

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Overview of the Application of High-energy Fluidic Microfluidizer in Whole-component Food by Zihao CHEN, Taotao DAI, Lizhen DENG, Yingying KE, Zhaoping RUAN, Keping XU, Min FU, Chengmei LIU, Jun CHEN

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The Application of a High-Energy Fluidic Microfluidizer System Improves the Physicochemical and Antioxidant Properties of Whole Mulberry Juice by Xuemei He, Xinyi Li, Yayuan Tang, Xiaolin Meng, Zhen Wei, Baoshen Li, Taotao Dai, Xixiang Shuai, Zhenxing Wang, Xuechun Zhang

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