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

Dequan Zhang

Showing results (71-80 of 234) with videos related to

Pageof 24
Sort By:
Food Chemistry|October 19, 2023
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaksWenxin Wang, Hengxun Lin, Wenqiang Guan, et al.
Carbohydrate Polymers|July 21, 2023
Characterisation, slow-release, and antibacterial properties of carboxymethyl chitosan/inulin hydrogel film loaded with novel antilisterial durancin GLDebao Wang, Lihui Du, Zhilan Sun, et al.
Food Chemistry|March 22, 2026
Modulation of postmortem glycolysis in pork by electrostatic field: Roles of pyruvate kinase and myofibrillar protein phosphorylationYuqian Xu, Dequan Zhang, Martine Schroyen, et al.
Food Chemistry|January 21, 2021
Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopyYunfei Wan, Yongfang Gao, Jianhang Shao, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reactionHuan Liu, Zhenyu Wang, Dequan Zhang, et al.
Journal of the Science of Food and Agriculture|October 7, 2019
Effects of temperature on protein phosphorylation in postmortem muscleChi Ren, Chengli Hou, Zheng Li, et al.
Foods (Basel, Switzerland)|September 28, 2021
Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy SystemYanlei Li, Xiaochun Zheng, Dequan Zhang, et al.
Food Research International (Ottawa, Ont.)|February 7, 2026
Supply chain models dictate pork spoilage rates: Metabolomic profiling reveals the degradation mechanism under ambient exposureBin Han, Cheng Li, Su Wang, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor stateShaobo Li, Can Xiang, Yue Ge, et al.
Food Science & Nutrition|May 30, 2019
Arginine improves the color stability of hemoglobin powder during freeze-drying and storageChengli Hou, Xuan Song, Zheng Li, et al.
Pageof 24

Showing results (71-80 of 234) with videos related to

Sort By:
Pageof 24
Food Chemistry|October 19, 2023
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaksWenxin Wang, Hengxun Lin, Wenqiang Guan, et al.
Carbohydrate Polymers|July 21, 2023
Characterisation, slow-release, and antibacterial properties of carboxymethyl chitosan/inulin hydrogel film loaded with novel antilisterial durancin GLDebao Wang, Lihui Du, Zhilan Sun, et al.
Food Chemistry|March 22, 2026
Modulation of postmortem glycolysis in pork by electrostatic field: Roles of pyruvate kinase and myofibrillar protein phosphorylationYuqian Xu, Dequan Zhang, Martine Schroyen, et al.
Food Chemistry|January 21, 2021
Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopyYunfei Wan, Yongfang Gao, Jianhang Shao, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reactionHuan Liu, Zhenyu Wang, Dequan Zhang, et al.
Journal of the Science of Food and Agriculture|October 7, 2019
Effects of temperature on protein phosphorylation in postmortem muscleChi Ren, Chengli Hou, Zheng Li, et al.
Foods (Basel, Switzerland)|September 28, 2021
Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy SystemYanlei Li, Xiaochun Zheng, Dequan Zhang, et al.
Food Research International (Ottawa, Ont.)|February 7, 2026
Supply chain models dictate pork spoilage rates: Metabolomic profiling reveals the degradation mechanism under ambient exposureBin Han, Cheng Li, Su Wang, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor stateShaobo Li, Can Xiang, Yue Ge, et al.
Food Science & Nutrition|May 30, 2019
Arginine improves the color stability of hemoglobin powder during freeze-drying and storageChengli Hou, Xuan Song, Zheng Li, et al.
Pageof 24