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Hekai Fan

Showing results (1-10 of 5) with videos related to

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International Journal of Biological Macromolecules|September 21, 2024
Effect of H<sub>2</sub>O<sub>2</sub>/ascorbic acid degradation and gradient ethanol precipitation on the physicochemical properties and biological activities of pectin polysaccharides from Satsuma MandarinHekai Fan, Ruoxuan Li, Yanbing Zhang, et al.
Environmental Geochemistry and Health|November 28, 2024
Soil nitrogen biogeochemistry and hydrological characteristics shape the nitrate levels in a riverHekai Fan, Wenshi Zhang, Li Wu, et al.
International Journal of Biological Macromolecules|February 25, 2024
Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methodsRuoxuan Li, Hekai Fan, Bowen Li, et al.
Food Chemistry: X|December 25, 2023
Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentrationJinyan Yang, Hekai Fan, Bing Jiang, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice "increase-decrease" texture changes during kohlrabi pickling processZhixuan Yang, Hekai Fan, Ruoxuan Li, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
International Journal of Biological Macromolecules|September 21, 2024
Effect of H<sub>2</sub>O<sub>2</sub>/ascorbic acid degradation and gradient ethanol precipitation on the physicochemical properties and biological activities of pectin polysaccharides from Satsuma MandarinHekai Fan, Ruoxuan Li, Yanbing Zhang, et al.
Environmental Geochemistry and Health|November 28, 2024
Soil nitrogen biogeochemistry and hydrological characteristics shape the nitrate levels in a riverHekai Fan, Wenshi Zhang, Li Wu, et al.
International Journal of Biological Macromolecules|February 25, 2024
Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methodsRuoxuan Li, Hekai Fan, Bowen Li, et al.
Food Chemistry: X|December 25, 2023
Excipient emulsion prepared with pectin and sodium caseinate to improve the bioaccessibility of carotenoids in mandarin juice: The effect of emulsifier and polymer concentrationJinyan Yang, Hekai Fan, Bing Jiang, et al.
Food Research International (Ottawa, Ont.)|October 7, 2023
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice "increase-decrease" texture changes during kohlrabi pickling processZhixuan Yang, Hekai Fan, Ruoxuan Li, et al.
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