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Daodong Pan

Showing results (61-70 of 356) with videos related to

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Food Chemistry: X|December 25, 2023
Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp (<i>Solenocera crassicornis</i>) during cold storageFeili Zhan, Zhipeng Li, Daodong Pan, et al.
Journal of the Science of Food and Agriculture|September 19, 2024
Contribution of ultrasound-assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancementChukai Li, Yangying Sun, Daodong Pan, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A reviewQiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Chemistry|March 20, 2026
Pulsed electric field treatment promotes goose meat tenderness by inducing structural disruption of myofibrillar proteins during agingChen Chen, Yangyang Hu, Yangying Sun, et al.
Prostaglandins & Other Lipid Mediators|July 21, 2010
Molecular cloning and expression of prostaglandin F2α receptor isoforms during ovulation in the ovarian follicles of Xenopus laevisZhiming Liu, Xiurong Su, Taiwu Li, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Screening of novel umami peptides with saltiness enhancement effect using molecular docking and structure-activity analysisXiangning Xie, Yali Dang, Daodong Pan, et al.
Foods (Basel, Switzerland)|October 26, 2024
Detection of Veterinary Drugs in Food Using a Portable Mass Spectrometer Coupled with Solid-Phase Microextraction ArrowHangzhen Lan, Xueying Li, Zhen Wu, et al.
Food Chemistry|December 26, 2012
Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactisYuxing Guo, Daodong Pan, Hua Li, et al.
Journal of Agricultural and Food Chemistry|May 17, 2022
Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A ReviewYunzhen Zhang, Lezhen Dong, Lingyi Liu, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linkingJuanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Pageof 36

Showing results (61-70 of 356) with videos related to

Sort By:
Pageof 36
Food Chemistry: X|December 25, 2023
Investigating the migration hypothesis: Effects of trypsin-like protease on the quality of muscle proteins of red shrimp (<i>Solenocera crassicornis</i>) during cold storageFeili Zhan, Zhipeng Li, Daodong Pan, et al.
Journal of the Science of Food and Agriculture|September 19, 2024
Contribution of ultrasound-assisted protein structural changes in marinated beef to the improved binding ability of spices and flavor enhancementChukai Li, Yangying Sun, Daodong Pan, et al.
Food Research International (Ottawa, Ont.)|June 14, 2023
Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A reviewQiwei Du, Maolin Tu, Jianhua Liu, et al.
Food Chemistry|March 20, 2026
Pulsed electric field treatment promotes goose meat tenderness by inducing structural disruption of myofibrillar proteins during agingChen Chen, Yangyang Hu, Yangying Sun, et al.
Prostaglandins & Other Lipid Mediators|July 21, 2010
Molecular cloning and expression of prostaglandin F2α receptor isoforms during ovulation in the ovarian follicles of Xenopus laevisZhiming Liu, Xiurong Su, Taiwu Li, et al.
Food Research International (Ottawa, Ont.)|November 27, 2024
Screening of novel umami peptides with saltiness enhancement effect using molecular docking and structure-activity analysisXiangning Xie, Yali Dang, Daodong Pan, et al.
Foods (Basel, Switzerland)|October 26, 2024
Detection of Veterinary Drugs in Food Using a Portable Mass Spectrometer Coupled with Solid-Phase Microextraction ArrowHangzhen Lan, Xueying Li, Zhen Wu, et al.
Food Chemistry|December 26, 2012
Antioxidant and immunomodulatory activity of selenium exopolysaccharide produced by Lactococcus lactis subsp. lactisYuxing Guo, Daodong Pan, Hua Li, et al.
Journal of Agricultural and Food Chemistry|May 17, 2022
Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A ReviewYunzhen Zhang, Lezhen Dong, Lingyi Liu, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linkingJuanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Pageof 36