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Bengang Wu

Showing results (1-10 of 20) with videos related to

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Food Chemistry|May 2, 2021
Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructureBengang Wu, Xiuyu Guo, Yiting Guo, et al.
Food Chemistry|February 27, 2022
Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanismsYiting Guo, Bengang Wu, Xiuyu Guo, et al.
Food Chemistry|June 25, 2022
Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structureYiting Guo, Bengang Wu, Xiuyu Guo, et al.
Food Chemistry|May 29, 2017
Effect of pulsed light on activity and structural changes of horseradish peroxidaseBei Wang, Yanyan Zhang, Chandrasekar Venkitasamy, et al.
Comprehensive Reviews in Food Science and Food Safety|January 27, 2025
Research progress in the application of infrared blanching in fruit and vegetable drying processYasmine Bouhile, Yiting Guo, Bengang Wu, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructureBengang Wu, Chengcheng Qiu, Yiting Guo, et al.
Food Chemistry|November 2, 2018
Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slicesYabin Feng, Bengang Wu, Xiaojie Yu, et al.
Food Chemistry|November 17, 2020
Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluationYiting Guo, Bengang Wu, Xiuyu Guo, et al.
Food Chemistry|August 2, 2018
Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb bindingYiting Guo, Wan Liu, Bengang Wu, et al.
Critical Reviews in Food Science and Nutrition|April 12, 2023
Research progress on extraction of active components from apple processing wasteBengang Wu, Kun Gao, Yiting Guo, et al.
Pageof 2

Showing results (1-10 of 20) with videos related to

Sort By:
Pageof 2
Food Chemistry|May 2, 2021
Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality properties and microstructureBengang Wu, Xiuyu Guo, Yiting Guo, et al.
Food Chemistry|February 27, 2022
Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanismsYiting Guo, Bengang Wu, Xiuyu Guo, et al.
Food Chemistry|June 25, 2022
Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structureYiting Guo, Bengang Wu, Xiuyu Guo, et al.
Food Chemistry|May 29, 2017
Effect of pulsed light on activity and structural changes of horseradish peroxidaseBei Wang, Yanyan Zhang, Chandrasekar Venkitasamy, et al.
Comprehensive Reviews in Food Science and Food Safety|January 27, 2025
Research progress in the application of infrared blanching in fruit and vegetable drying processYasmine Bouhile, Yiting Guo, Bengang Wu, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Ultrasonic-assisted flowing water thawing of frozen beef with different frequency modes: Effects on thawing efficiency, quality characteristics and microstructureBengang Wu, Chengcheng Qiu, Yiting Guo, et al.
Food Chemistry|November 2, 2018
Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slicesYabin Feng, Bengang Wu, Xiaojie Yu, et al.
Food Chemistry|November 17, 2020
Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluationYiting Guo, Bengang Wu, Xiuyu Guo, et al.
Food Chemistry|August 2, 2018
Modification of garlic skin dietary fiber with twin-screw extrusion process and in vivo evaluation of Pb bindingYiting Guo, Wan Liu, Bengang Wu, et al.
Critical Reviews in Food Science and Nutrition|April 12, 2023
Research progress on extraction of active components from apple processing wasteBengang Wu, Kun Gao, Yiting Guo, et al.
Pageof 2