Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Chengye Huang

Showing results (1-10 of 9) with videos related to

Pageof 1
Sort By:
Nanomaterials (Basel, Switzerland)|December 11, 2022
An Amplitude-Modulated Metadevice with Switchable Reflection, Transmission, and AbsorptionSheng Ye, Chengye Huang, Jinglin He, et al.
Inorganic Chemistry|February 11, 2026
Co-Catalytic Effect and Mechanism of Ni/Co Codoped Prussian Blue and Zr Doping on the Photoelectrochemical Water Splitting of α-Fe<sub>2</sub>O<sub>3</sub>Yuan Guan, Zheng Shen, Chengye Huang, et al.
Healthcare (Basel, Switzerland)|October 28, 2023
Unraveling the Nexus: Exploring the Relationship between Exercise Habits and Sleep Quality in Older AdultsWenhu Xu, Jianze Fang, Long Chen, et al.
Food & Function|July 18, 2025
Attenuation of colitis-related metabolic dysregulation <i>via</i> consumption of wholemeal sourdough bread but not wholemeal bread: a molecular discoveryCheng Chen, Gaoheng Li, Anqi Wang, et al.
Foods (Basel, Switzerland)|September 14, 2024
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice ModelChengye Huang, Binle Zhang, Jing Huang, et al.
Foods (Basel, Switzerland)|February 11, 2023
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (<i>Vigna angularis</i>) Sourdough Induced by LAB <i>Weissella confusa</i> QS813 Strain FermentationChengye Huang, Jing Huang, Binle Zhang, et al.
Food & Function|July 21, 2023
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiotaCheng Chen, Jing Huang, Jacob Ojobi Omedi, et al.
The Journal of Physical Chemistry Letters|April 16, 2020
Mercury Chalcogenide Nanoplatelet-Quantum Dot Heterostructures as a New Class of Continuously Tunable Bright Shortwave Infrared EmittersStephanie M Tenney, Victoria Vilchez, Mikayla L Sonnleitner, et al.
The Journal of Physical Chemistry Letters|January 2, 2026
Coherent and Dynamic Small Polaron Delocalization in CuFeO<sub>2</sub>Jocelyn L Mendes, Srijan Bhattacharyya, Chengye Huang, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Nanomaterials (Basel, Switzerland)|December 11, 2022
An Amplitude-Modulated Metadevice with Switchable Reflection, Transmission, and AbsorptionSheng Ye, Chengye Huang, Jinglin He, et al.
Inorganic Chemistry|February 11, 2026
Co-Catalytic Effect and Mechanism of Ni/Co Codoped Prussian Blue and Zr Doping on the Photoelectrochemical Water Splitting of α-Fe<sub>2</sub>O<sub>3</sub>Yuan Guan, Zheng Shen, Chengye Huang, et al.
Healthcare (Basel, Switzerland)|October 28, 2023
Unraveling the Nexus: Exploring the Relationship between Exercise Habits and Sleep Quality in Older AdultsWenhu Xu, Jianze Fang, Long Chen, et al.
Food & Function|July 18, 2025
Attenuation of colitis-related metabolic dysregulation <i>via</i> consumption of wholemeal sourdough bread but not wholemeal bread: a molecular discoveryCheng Chen, Gaoheng Li, Anqi Wang, et al.
Foods (Basel, Switzerland)|September 14, 2024
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice ModelChengye Huang, Binle Zhang, Jing Huang, et al.
Foods (Basel, Switzerland)|February 11, 2023
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (<i>Vigna angularis</i>) Sourdough Induced by LAB <i>Weissella confusa</i> QS813 Strain FermentationChengye Huang, Jing Huang, Binle Zhang, et al.
Food & Function|July 21, 2023
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiotaCheng Chen, Jing Huang, Jacob Ojobi Omedi, et al.
The Journal of Physical Chemistry Letters|April 16, 2020
Mercury Chalcogenide Nanoplatelet-Quantum Dot Heterostructures as a New Class of Continuously Tunable Bright Shortwave Infrared EmittersStephanie M Tenney, Victoria Vilchez, Mikayla L Sonnleitner, et al.
The Journal of Physical Chemistry Letters|January 2, 2026
Coherent and Dynamic Small Polaron Delocalization in CuFeO<sub>2</sub>Jocelyn L Mendes, Srijan Bhattacharyya, Chengye Huang, et al.
Pageof 1