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Hanjun Ma

Showing results (31-40 of 66) with videos related to

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Food Chemistry|January 4, 2020
Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studiesSheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Food Chemistry|March 21, 2017
Interaction of phenolic acids with trypsin: Experimental and molecular modeling studiesBenguo Liu, Huizhi Xiao, Jiaqi Li, et al.
Food Chemistry|September 9, 2023
Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteinsMingming Zhu, He Wang, Jiaxing Zong, et al.
Foods (Basel, Switzerland)|August 24, 2019
Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling StudiesChengyun He, Xiaoling Liu, Zhaojing Jiang, et al.
Polymers|April 10, 2019
A Novel Thin-Film Nanocomposite Nanofiltration Membrane by Incorporating 3D Hyperbranched Polymer Functionalized 2D Graphene OxideQuanling Xie, Shishen Zhang, Hanjun Ma, et al.
Meat Science|May 12, 2023
The effects of modified quinoa protein emulsion as fat substitutes in frankfurtersShengming Zhao, Xiaorui Yuan, Liu Yang, et al.
Food Chemistry|November 8, 2020
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetinSheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Food Chemistry|November 20, 2021
Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixtureSheng Geng, Yunbo Li, Jinling Lv, et al.
Food Chemistry|January 1, 2022
Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymerXiaoling Liu, Sheng Geng, Chengyun He, et al.
Food Science of Animal Resources|March 18, 2026
Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar proteinShengming Zhao, Xiang Chen, Ligong Zhai, et al.
Pageof 7

Showing results (31-40 of 66) with videos related to

Sort By:
Pageof 7
Food Chemistry|January 4, 2020
Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studiesSheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Food Chemistry|March 21, 2017
Interaction of phenolic acids with trypsin: Experimental and molecular modeling studiesBenguo Liu, Huizhi Xiao, Jiaqi Li, et al.
Food Chemistry|September 9, 2023
Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteinsMingming Zhu, He Wang, Jiaxing Zong, et al.
Foods (Basel, Switzerland)|August 24, 2019
Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling StudiesChengyun He, Xiaoling Liu, Zhaojing Jiang, et al.
Polymers|April 10, 2019
A Novel Thin-Film Nanocomposite Nanofiltration Membrane by Incorporating 3D Hyperbranched Polymer Functionalized 2D Graphene OxideQuanling Xie, Shishen Zhang, Hanjun Ma, et al.
Meat Science|May 12, 2023
The effects of modified quinoa protein emulsion as fat substitutes in frankfurtersShengming Zhao, Xiaorui Yuan, Liu Yang, et al.
Food Chemistry|November 8, 2020
Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetinSheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Food Chemistry|November 20, 2021
Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixtureSheng Geng, Yunbo Li, Jinling Lv, et al.
Food Chemistry|January 1, 2022
Preparation and characterization of a dihydromyricetin-sugar beet pectin covalent polymerXiaoling Liu, Sheng Geng, Chengyun He, et al.
Food Science of Animal Resources|March 18, 2026
Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar proteinShengming Zhao, Xiang Chen, Ligong Zhai, et al.
Pageof 7