Hasil Pencarian - Liangru Wu

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  1. 1
    Synthesis, determination, and bio-application in cellular and biomass-bamboo imaging of natural cinnamaldehyde derivatives

    Synthesis, determination, and bio-application in cellular and biomass-bamboo imaging of natural cinnamaldehyde derivatives oleh Jinlai Yang, Jinlai Yang, Jinlai Yang, Jinlai Yang, Jinlai Yang, Rencong Guo, Rencong Guo, Rencong Guo, Rencong Guo, Huimin Yang, Huimin Yang, Huimin Yang, Huimin Yang, Liangru Wu, Liangru Wu, Liangru Wu, Liangru Wu, Liangru Wu

    Diterbitkan 2022-08-01
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  2. 2
    Using the Major Components (Cellulose, Hemicellulose, and Lignin) of Phyllostachys praecox Bamboo Shoot as Dietary Fiber

    Using the Major Components (Cellulose, Hemicellulose, and Lignin) of Phyllostachys praecox Bamboo Shoot as Dietary Fiber oleh Jinlai Yang, Jinlai Yang, Jinlai Yang, Liangru Wu, Liangru Wu, Liangru Wu, Huimin Yang, Huimin Yang, Huimin Yang, Yanhong Pan, Yanhong Pan, Yanhong Pan

    Diterbitkan 2021-03-01
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  3. 3
    Extraction Optimization and Antioxidant Activity of Bound Polyphenols in Bamboo Shoot Dietary Fiber

    Extraction Optimization and Antioxidant Activity of Bound Polyphenols in Bamboo Shoot Dietary Fiber oleh Sha RAN, Fusheng ZHANG, Bin LI, Jinlai YANG, Liangru WU, Jiong ZHENG

    Diterbitkan 2023-07-01
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  4. 4
    Effects of Drying Methods on Physicochemical Properties and Structure of Phyllostachys pubescens Shoot Powder

    Effects of Drying Methods on Physicochemical Properties and Structure of Phyllostachys pubescens Shoot Powder oleh Yanyan LI, Zao SHI, Sha RAN, Jinlai YANG, Bin LI, Liangru WU, Jiong ZHENG

    Diterbitkan 2024-07-01
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  5. 5
    Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits

    Processing Technology Optimization and Quality Analysis of Chimonobambusa quadrangularis Shoot Powder Crisp Biscuits oleh Yanyan LI, Xueqin LIAO, Shihan CHENG, Fusheng ZHANG, Bin LI, Liangru WU, Jiong ZHENG

    Diterbitkan 2023-08-01
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  6. 6
    Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

    Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes oleh Yuhang Xi, Aiping Zhang, Zhongjiang Wang, Shahzad Farooq, Cen Zhang, Liangru Wu, Hui Zhang, Hui Zhang

    Diterbitkan 2021-12-01
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