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Hanjun Ma

Showing results (21-30 of 66) with videos related to

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Scientific Reports|January 3, 2025
Salient object detection with non-local feature enhancement and edge reconstructionTao Xu, Jingyao Jiang, Lei Cai, et al.
Journal of Food Science and Technology|August 29, 2018
Antioxidant and α-amylase inhibitory activities of tannic acidWenjuan Lou, Yongsheng Chen, Hanjun Ma, et al.
Food Chemistry|May 1, 2020
Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studiesZhaojing Jiang, Xuanxuan Lu, Sheng Geng, et al.
Ultrasonics Sonochemistry|February 17, 2024
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsionLu Bai, Sheng Geng, Yingxuan Zhou, et al.
International Journal of Molecular Sciences|June 21, 2011
Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscleHanjun Ma, Guanghong Zhou, David A Ledward, et al.
Journal of Food Science|May 5, 2017
Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat SausagesSiwen Xue, Xiaobo Yu, Huijuan Yang, et al.
International Journal of Biological Macromolecules|April 3, 2023
The physicochemical properties and Pickering emulsifying capacity of acorn starchChangsheng Guo, Fenxia Han, Sheng Geng, et al.
Food Chemistry|March 25, 2023
Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studiesSheng Geng, Fenxia Han, Xiaofan Lv, et al.
Food Chemistry|September 14, 2024
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsionsYuxiang Wang, Benguo Liu, Yuling Ma, et al.
Journal of Food Science and Technology|March 18, 2020
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey proteinChunyan Wang, Jianan Wang, Dongyang Zhu, et al.
Pageof 7

Showing results (21-30 of 66) with videos related to

Sort By:
Pageof 7
Scientific Reports|January 3, 2025
Salient object detection with non-local feature enhancement and edge reconstructionTao Xu, Jingyao Jiang, Lei Cai, et al.
Journal of Food Science and Technology|August 29, 2018
Antioxidant and α-amylase inhibitory activities of tannic acidWenjuan Lou, Yongsheng Chen, Hanjun Ma, et al.
Food Chemistry|May 1, 2020
Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studiesZhaojing Jiang, Xuanxuan Lu, Sheng Geng, et al.
Ultrasonics Sonochemistry|February 17, 2024
Ultrasound-assisted fabrication and stability evaluation of okra seed protein stabilized nanoemulsionLu Bai, Sheng Geng, Yingxuan Zhou, et al.
International Journal of Molecular Sciences|June 21, 2011
Effect of combined high pressure and thermal treatment on myofibrillar proteins solubilization of beef muscleHanjun Ma, Guanghong Zhou, David A Ledward, et al.
Journal of Food Science|May 5, 2017
Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat SausagesSiwen Xue, Xiaobo Yu, Huijuan Yang, et al.
International Journal of Biological Macromolecules|April 3, 2023
The physicochemical properties and Pickering emulsifying capacity of acorn starchChangsheng Guo, Fenxia Han, Sheng Geng, et al.
Food Chemistry|March 25, 2023
Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studiesSheng Geng, Fenxia Han, Xiaofan Lv, et al.
Food Chemistry|September 14, 2024
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsionsYuxiang Wang, Benguo Liu, Yuling Ma, et al.
Journal of Food Science and Technology|March 18, 2020
Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey proteinChunyan Wang, Jianan Wang, Dongyang Zhu, et al.
Pageof 7