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YL
Yibo Liu
Author with expertise in Formation and Application of Food Nanoemulsions
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Key Stats
Upvotes received:
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Publications:
3
(0% Open Access)
Cited by:
1
h-index:
4
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i10-index:
1
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Overview
Publications
3
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Publications
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Improving the emulsifying properties and oil–water interfacial behaviors of chickpea protein isolates through Maillard reaction with citrus pectin
Yibo Liu
et al.
Nov 1, 2024
Organic Chemistry
Food Science
0
Paper
Organic Chemistry
1
0
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0
Influences of different ultrasonic treatment intensities on the molecular chain conformation and interfacial behavior of sugar beet pectin
Ting Liu
et al.
Aug 1, 2024
In this study, the effects of different ultrasonic treatment intensities (57, 170, and 283 W/cm
Plant Science
Food Science
0
Paper
Plant Science
Food Science
0
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0
增殖放流对黄河上游本土鱼类资源的影响:以龙羊峡-刘家峡河段花斑裸鲤为例
Mengzhen Xu
et al.
Oct 1, 2024
Political Science
Scientia Sinica Technologica
0
Paper
Political Science
Scientia Sinica Technologica
0
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