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Hanjun Ma

Showing results (61-70 of 66) with videos related to

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Meat Science|December 10, 2022
iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscleLong Xu, Yueshan He, Xiaoyu Yuan, et al.
Medicine|May 19, 2026
The genetic evidence linking instant coffee and carpal tunnel syndrome: A Mendelian randomization studyXinyi Chen, Xu Yan, Yingxuan Fu, et al.
International Journal of Biological Macromolecules|April 6, 2024
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cyclesShengming Zhao, Mengran Hei, Yu Liu, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelationSiwen Xue, Huijuan Yang, Huhu Wang, et al.
Food Chemistry|October 18, 2022
Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteinsMingming Zhu, Huijie Li, Yi Xing, et al.
International Journal of Biological Macromolecules|November 22, 2024
Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezingMingming Zhu, Wang Liu, Mingzhe Li, et al.
Pageof 7

Showing results (61-70 of 66) with videos related to

Sort By:
Pageof 7
You have reached the last page of results.This site can display upto 66 results.
Meat Science|December 10, 2022
iTRAQ-based proteomic analysis reveals the underlying mechanism of postmortem tenderization of refrigerated porcine Longissimus thoracis et lumborum muscleLong Xu, Yueshan He, Xiaoyu Yuan, et al.
Medicine|May 19, 2026
The genetic evidence linking instant coffee and carpal tunnel syndrome: A Mendelian randomization studyXinyi Chen, Xu Yan, Yingxuan Fu, et al.
International Journal of Biological Macromolecules|April 6, 2024
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cyclesShengming Zhao, Mengran Hei, Yu Liu, et al.
Food Research International (Ottawa, Ont.)|August 9, 2017
High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelationSiwen Xue, Huijuan Yang, Huhu Wang, et al.
Food Chemistry|October 18, 2022
Understanding the influence of fluctuated low-temperature combined with high-humidity thawing on gelling properties of pork myofibrillar proteinsMingming Zhu, Huijie Li, Yi Xing, et al.
International Journal of Biological Macromolecules|November 22, 2024
Enhancing the quality attributes of porcine myofibrillar proteins through low-frequency alternating magnetic field-assisted freezingMingming Zhu, Wang Liu, Mingzhe Li, et al.
Pageof 7