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Fengliang Chen

Showing results (1-10 of 8) with videos related to

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Journal of Food Science and Technology|October 21, 2014
The forward and backward transport processes in the AOT/hexane reversed micellar extraction of soybean proteinJun Chen, Fengliang Chen, Xianchang Wang, et al.
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.
Critical Reviews in Food Science and Nutrition|September 6, 2011
Reaction kinetics in food extrusion: methods and resultsXuewei Zhao, Yimin Wei, Zhangcun Wang, 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.
Journal of the Science of Food and Agriculture|November 16, 2012
Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIRJun Chen, Xiangyan Chen, Qingjun Zhu, et al.
Journal of Food Science|August 10, 2011
Mechanochemistry in thermomechanical processing of foods: kinetic aspectsXuewei Zhao, Yimin Wei, Zhangcun Wang, et al.
Colloids and Surfaces. B, Biointerfaces|January 15, 2013
Surface characterization of corn stalk superfine powder studied by FTIR and XRDXiaoyan Zhao, Jun Chen, Fengliang Chen, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|February 15, 2021
Effects of thermostable phytase supplemented in diets on growth performance and nutrient utilization of broilersTingting Song, Caiyun Yu, Xu Zhao, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|October 21, 2014
The forward and backward transport processes in the AOT/hexane reversed micellar extraction of soybean proteinJun Chen, Fengliang Chen, Xianchang Wang, et al.
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.
Critical Reviews in Food Science and Nutrition|September 6, 2011
Reaction kinetics in food extrusion: methods and resultsXuewei Zhao, Yimin Wei, Zhangcun Wang, 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.
Journal of the Science of Food and Agriculture|November 16, 2012
Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIRJun Chen, Xiangyan Chen, Qingjun Zhu, et al.
Journal of Food Science|August 10, 2011
Mechanochemistry in thermomechanical processing of foods: kinetic aspectsXuewei Zhao, Yimin Wei, Zhangcun Wang, et al.
Colloids and Surfaces. B, Biointerfaces|January 15, 2013
Surface characterization of corn stalk superfine powder studied by FTIR and XRDXiaoyan Zhao, Jun Chen, Fengliang Chen, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho|February 15, 2021
Effects of thermostable phytase supplemented in diets on growth performance and nutrient utilization of broilersTingting Song, Caiyun Yu, Xu Zhao, et al.
Pageof 1