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Guowan Su

Showing results (21-30 of 70) with videos related to

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Journal of Agricultural and Food Chemistry|May 15, 2012
Isolation and characterization of an oxygen radical absorbance activity peptide from defatted peanut meal hydrolysate and its antioxidant propertiesLin Zheng, Guowan Su, Jiaoyan Ren, et al.
Journal of Agricultural and Food Chemistry|October 20, 2020
Physicochemical and Structural Characteristics of Soybean Protein Isolates Induced by Lipoxygenase-Catalyzed Linoleic Acid Oxidation during <i>In Vitro</i> Gastric DigestionJie Zhao, Guowan Su, Chong Chen, et al.
Molecules (Basel, Switzerland)|November 25, 2023
Exploring the Release of Elastin Peptides Generated from Enzymatic Hydrolysis of Bovine Elastin via Peptide MappingJianan Zhang, Yang Liu, Liwen Jiang, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna (Katsuwonus pelamis) protein hydrolysateGuowan Su, Weiwei He, Mouming Zhao, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard productsJianan Zhang, Dongxiao Sun-Waterhouse, Yunzi Feng, et al.
Journal of Agricultural and Food Chemistry|January 31, 2020
Evaluation and Exploration of Potentially Bioactive Peptides in Casein Hydrolysates against Liver Oxidative Damage in STZ/HFD-Induced Diabetic RatsChenyang Wang, Lin Zheng, Guowan Su, et al.
Food Chemistry|August 31, 2014
Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by FlavorzymeLin Zheng, Yijun Zhao, Chuqiao Xiao, et al.
Journal of Agricultural and Food Chemistry|June 20, 2022
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide GlycoconjugatesJianan Zhang, Guowan Su, Tiantian Zhao, et al.
Food Chemistry|October 17, 2020
Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysatesGuowan Su, Xin Zheng, Jin Zou, et al.
Food Chemistry|June 9, 2019
Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestionYalan Hu, Dongxiao Sun-Waterhouse, Lei Liu, et al.
Pageof 7

Showing results (21-30 of 70) with videos related to

Sort By:
Pageof 7
Journal of Agricultural and Food Chemistry|May 15, 2012
Isolation and characterization of an oxygen radical absorbance activity peptide from defatted peanut meal hydrolysate and its antioxidant propertiesLin Zheng, Guowan Su, Jiaoyan Ren, et al.
Journal of Agricultural and Food Chemistry|October 20, 2020
Physicochemical and Structural Characteristics of Soybean Protein Isolates Induced by Lipoxygenase-Catalyzed Linoleic Acid Oxidation during <i>In Vitro</i> Gastric DigestionJie Zhao, Guowan Su, Chong Chen, et al.
Molecules (Basel, Switzerland)|November 25, 2023
Exploring the Release of Elastin Peptides Generated from Enzymatic Hydrolysis of Bovine Elastin via Peptide MappingJianan Zhang, Yang Liu, Liwen Jiang, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Effect of different buffer systems on the xanthine oxidase inhibitory activity of tuna (Katsuwonus pelamis) protein hydrolysateGuowan Su, Weiwei He, Mouming Zhao, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard productsJianan Zhang, Dongxiao Sun-Waterhouse, Yunzi Feng, et al.
Journal of Agricultural and Food Chemistry|January 31, 2020
Evaluation and Exploration of Potentially Bioactive Peptides in Casein Hydrolysates against Liver Oxidative Damage in STZ/HFD-Induced Diabetic RatsChenyang Wang, Lin Zheng, Guowan Su, et al.
Food Chemistry|August 31, 2014
Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by FlavorzymeLin Zheng, Yijun Zhao, Chuqiao Xiao, et al.
Journal of Agricultural and Food Chemistry|June 20, 2022
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide GlycoconjugatesJianan Zhang, Guowan Su, Tiantian Zhao, et al.
Food Chemistry|October 17, 2020
Insight into the advantages of premixing yeast-wheat gluten and combining ultrasound and transglutaminase pretreatments in producing umami enzymatic protein hydrolysatesGuowan Su, Xin Zheng, Jin Zou, et al.
Food Chemistry|June 9, 2019
Modification of peanut protein isolate in glucose-containing solutions during simulated industrial thermal processes and gastric-duodenal sequential digestionYalan Hu, Dongxiao Sun-Waterhouse, Lei Liu, et al.
Pageof 7