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Hanjun Ma

Showing results (51-60 of 66) with videos related to

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Journal of Texture Studies|February 16, 2023
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork battersYu Liu, Liu Yang, Shengming Zhao, et al.
Food Chemistry|December 4, 2018
Lipase-catalyzed synthesis mechanism of tri-acetylated phloridzin and its antiproliferative activity against HepG2 cancer cellsYongsheng Chen, Jiangwei Liu, Sheng Geng, et al.
Food Chemistry: X|May 16, 2022
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing <i>Artemisia sphaerocephala</i> Krasch gumShengming Zhao, Zhao Li, Yu Liu, et al.
Foods (Basel, Switzerland)|December 17, 2024
An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During StorageShengming Zhao, Mengke Li, Mengran Hei, et al.
Clinical Nutrition ESPEN|March 23, 2026
A two-sample Mendelian Randomization study on the causal relationship between obesity and breast cancerXinyi Chen, Xu Yan, Yingxuan Fu, et al.
Food Chemistry|December 3, 2020
Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatmentZeyu Peng, Mingming Zhu, Juan Zhang, et al.
Meat Science|June 15, 2023
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteinsMingming Zhu, Yi Xing, Juan Zhang, et al.
Foods (Basel, Switzerland)|February 25, 2023
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar ProteinQingfeng Ge, Yuehao Wu, Na Yuan, et al.
Food Chemistry: X|April 8, 2024
Low-frequency alternating magnetic field and CaCl<sub>2</sub> influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar proteinShengming Zhao, Yu Liu, Liu Yang, et al.
Food Chemistry|December 21, 2024
Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changesMingming Zhu, Lijie Jiang, Wang Liu, et al.
Pageof 7

Showing results (51-60 of 66) with videos related to

Sort By:
Pageof 7
Journal of Texture Studies|February 16, 2023
Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork battersYu Liu, Liu Yang, Shengming Zhao, et al.
Food Chemistry|December 4, 2018
Lipase-catalyzed synthesis mechanism of tri-acetylated phloridzin and its antiproliferative activity against HepG2 cancer cellsYongsheng Chen, Jiangwei Liu, Sheng Geng, et al.
Food Chemistry: X|May 16, 2022
High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing <i>Artemisia sphaerocephala</i> Krasch gumShengming Zhao, Zhao Li, Yu Liu, et al.
Foods (Basel, Switzerland)|December 17, 2024
An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During StorageShengming Zhao, Mengke Li, Mengran Hei, et al.
Clinical Nutrition ESPEN|March 23, 2026
A two-sample Mendelian Randomization study on the causal relationship between obesity and breast cancerXinyi Chen, Xu Yan, Yingxuan Fu, et al.
Food Chemistry|December 3, 2020
Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatmentZeyu Peng, Mingming Zhu, Juan Zhang, et al.
Meat Science|June 15, 2023
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteinsMingming Zhu, Yi Xing, Juan Zhang, et al.
Foods (Basel, Switzerland)|February 25, 2023
Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar ProteinQingfeng Ge, Yuehao Wu, Na Yuan, et al.
Food Chemistry: X|April 8, 2024
Low-frequency alternating magnetic field and CaCl<sub>2</sub> influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar proteinShengming Zhao, Yu Liu, Liu Yang, et al.
Food Chemistry|December 21, 2024
Analysis of the influencing mechanism of low-frequency alternating magnetic field-assisted freezing on oxidative and structural attributes of pork myofibrillar proteins based on proteomic changesMingming Zhu, Lijie Jiang, Wang Liu, et al.
Pageof 7