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Connection

Hang Xiao to Whey Proteins

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This is a "connection" page, showing publications Hang Xiao has written about Whey Proteins.
Hang Xiao
Connection Strength
0.030
Whey Proteins
  1. Zou L, Liu W, Liu C, Xiao H, McClements DJ. Designing excipient emulsions to increase nutraceutical bioavailability: emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate. Food Funct. 2015 Aug; 6(8):2475-86.
    View in: PubMed
    Score: 0.030
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.