Hui Hu

5 ta ish

Chinese Academy of Agricultural Sciences

1. Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

   Jiaxiao Li, Aimin Shi, Hongzhi Liu +5

   MaqolaOAOchiq kirish20222 iqtibos

   ABIABI:AkademIndex/2026.other.045817

2. Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

   Xinyu Zhang, Qiang Wang, Zhe Liu +6

   Maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.045830

3. Effect of Physical Modifications on Physicochemical and Functional Properties of Walnut Protein

   Shanshan Li, Zhe Liu, Xue Hei +8

   MaqolaOAOchiq kirish20232 iqtibos

   ABIABI:AkademIndex/2026.other.045836

4. Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream

   Xue Hei, Zhe Liu, Shanshan Li +8

   MaqolaOAOchiq kirish20232 iqtibos

   ABIABI:AkademIndex/2026.other.045838

5. A Multi-Agent Reinforcement Learning Routing Protocol for Underwater Optical Sensor Networks

   Xinge Li, Xiaoya Hu, Wei Li +1

   Maqola20192 iqtibos

   ABIABI:AkademIndex/2026.other.834345