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Ang Meng

Showing results (1-10 of 5) with videos related to

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Food Chemistry|July 8, 2022
Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operationAng Meng, Fengliang Chen, Donglin Zhao, et al.
Journal of the Science of Food and Agriculture|June 30, 2020
Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powdersXiaoyan Zhao, Ang Meng, Xiaowei Zhang, et al.
International Journal of Biological Macromolecules|June 6, 2024
Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactionsAng Meng, Binyu Luan, Wenjing Zhang, et al.
Journal of Texture Studies|October 30, 2022
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torqueAng Meng, Fang Li, Fengliang Chen, et al.
Food Chemistry|December 15, 2024
Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolateBinyu Luan, Ang Meng, Wenjing Zhang, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Chemistry|July 8, 2022
Identifying changes in soybean protein properties during high-moisture extrusion processing using dead-stop operationAng Meng, Fengliang Chen, Donglin Zhao, et al.
Journal of the Science of Food and Agriculture|June 30, 2020
Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powdersXiaoyan Zhao, Ang Meng, Xiaowei Zhang, et al.
International Journal of Biological Macromolecules|June 6, 2024
Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactionsAng Meng, Binyu Luan, Wenjing Zhang, et al.
Journal of Texture Studies|October 30, 2022
Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torqueAng Meng, Fang Li, Fengliang Chen, et al.
Food Chemistry|December 15, 2024
Deciphering structure-rheological properties relationship via the studies of 11 s-rich and 7 s-rich soy protein isolateBinyu Luan, Ang Meng, Wenjing Zhang, et al.
Pageof 1