221. Biology for engineers. (2016) Other Names: Johnson, Arthur T (Arthur Thomas), 1941- Record Type: Book Extent: 1 online resource (775 pages), (305 illustrations) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
222. In vitro investigation of the effect of food texture, particle size, and viscosity on gastric disintegration and emptying. Issue 1 (18th April 2022) Authors: Kong, Fanbin; Tran Do, Duc Huy Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 68 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
223. Recent advances and prospects in purification and heterologous expression of lactoferrin. Issue 1 (25th March 2022) Authors: Cui, Shixiu; Lv, Xueqin; Sun, Guoyun; Wu, Wenyang; Xu, Hong; Li, Yuelong; Liu, Yanfeng; Li, Jianghua; Du, Guocheng; Wang, Miao; Liu, Long Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 58 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
224. Detection and isolation of typical gut indigenous bacteria in mice fed corn starch, bread flour or whole wheat flour. Issue 1 (20th March 2022) Authors: Takei, Natsumi; Kuda, Takashi; Handa, Natsumi; Takahashi, Hajime; Kimura, Bon Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
225. Engineering Mycolicibacterium neoaurum for the production of antioxidant ergothioneine. Issue 1 (28th March 2022) Authors: Xiong, Liang‐Bin; Xie, Zhi‐Yong; Ke, Jie; Wang, Li; Gao, Bei; Tao, Xin‐Yi; Zhao, Ming; Shen, Ya‐Ling; Wei, Dong‐Zhi; Wang, Feng‐Qing Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 26 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
226. Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage. Issue 1 (27th March 2022) Authors: Zhu, Ying; Huang, Shiting; Jia, Donghao; Zhao, Yansheng; Zhang, Jiayan; Bai, Juan; Xiao, Xiang Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 82 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
227. Welcome to Food Bioengineering. Issue 1 (17th April 2022) Authors: Zhao, Liming Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 3 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
228. Heterogenously‐expressed chitosanase combining a green ball milling method for enzymatic degradation. Issue 1 (5th April 2022) Authors: Su, Haipeng; Sun, Jianan; Guo, Chaoran; Jia, Zhenrong; Mao, Xiangzhao Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
229. Advances in the role and mechanism of lactic acid bacteria in treating obesity. Issue 1 (27th March 2022) Authors: Shen, Yi‐Lin; Zhang, Liu‐Qing; Yang, Ying; Yin, Bin‐Cheng; Ye, Bang‐Ce; Zhou, Ying Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 101 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
230. Issue Information. Issue 1 (26th April 2022) Journal: Food bioengineering Issue: Volume 1:Issue 1(2022) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗