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Heyang Xu

Showing results (1-10 of 36) with videos related to

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Carbohydrate Polymers|May 18, 2025
Insight into pH-induced oat β-glucan/whey protein phase behavior and phase transformation mechanismJialun Hu, Heyang Xu, Zhanmei Jiang, et al.
Chemical Communications (Cambridge, England)|May 1, 2026
Diastereoselective synthesis of β-hydroxy allylic tertiary sulfides <i>via</i> nickel/photoredox cooperative catalysisHeyang Xu, Zhixian Wu, Jing-Ran Shan, et al.
Biochimica Et Biophysica Acta. Molecular Basis of Disease|November 3, 2022
Deubiquitylase PSMD14 inhibits autophagy to promote ovarian cancer progression via stabilization of LRPPRCZitong Zhao, Heyang Xu, Yuan Wei, et al.
International Journal of Biological Macromolecules|July 4, 2025
Regulation mechanism of gynostemma saponin on structure and air/water interfacial behavior of heat-induced α-lactalbumin aggregates exposed prior to pH valuesYutong Jiang, Heyang Xu, Hongyu Li, et al.
International Journal of Biological Macromolecules|October 23, 2024
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methodsQiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules|February 9, 2025
Phase behavior, physicochemical and rheological characteristics of low oil phase Pickering emulsion gels stabilized by whey protein isolate-γ-oryzanol aggregated particles: Roles of pH and temperatureMeng Li, Heyang Xu, Yue Zhao, et al.
Food Chemistry|December 15, 2024
Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body creamJinzhe Li, Heyang Xu, Guangjie Wang, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid conditionHanda Cui, Zhishen Mu, Heyang Xu, et al.
Journal of Agricultural and Food Chemistry|October 17, 2024
Insight into the Coextrusion Mechanism between Whey Protein Isolate and CysteineSinan Mu, Heyang Xu, Liying Han, et al.
Journal of Gastrointestinal Oncology|January 24, 2022
Identification of a 3-gene signature for predicting the prognosis of stage II colon cancer based on microsatellite statusXiangxiong Huang, Heyang Xu, Yujie Zeng, et al.
Pageof 4

Showing results (1-10 of 36) with videos related to

Sort By:
Pageof 4
Carbohydrate Polymers|May 18, 2025
Insight into pH-induced oat β-glucan/whey protein phase behavior and phase transformation mechanismJialun Hu, Heyang Xu, Zhanmei Jiang, et al.
Chemical Communications (Cambridge, England)|May 1, 2026
Diastereoselective synthesis of β-hydroxy allylic tertiary sulfides <i>via</i> nickel/photoredox cooperative catalysisHeyang Xu, Zhixian Wu, Jing-Ran Shan, et al.
Biochimica Et Biophysica Acta. Molecular Basis of Disease|November 3, 2022
Deubiquitylase PSMD14 inhibits autophagy to promote ovarian cancer progression via stabilization of LRPPRCZitong Zhao, Heyang Xu, Yuan Wei, et al.
International Journal of Biological Macromolecules|July 4, 2025
Regulation mechanism of gynostemma saponin on structure and air/water interfacial behavior of heat-induced α-lactalbumin aggregates exposed prior to pH valuesYutong Jiang, Heyang Xu, Hongyu Li, et al.
International Journal of Biological Macromolecules|October 23, 2024
Comparison in structure, physicochemical and emulsifying properties of alpha lactoglobulin and beta lactalbumin exposed to prior γ-oryzanol by the multi-spectroscopic and silico methodsQiang Huang, Zhishen Mu, Heyang Xu, et al.
International Journal of Biological Macromolecules|February 9, 2025
Phase behavior, physicochemical and rheological characteristics of low oil phase Pickering emulsion gels stabilized by whey protein isolate-γ-oryzanol aggregated particles: Roles of pH and temperatureMeng Li, Heyang Xu, Yue Zhao, et al.
Food Chemistry|December 15, 2024
Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body creamJinzhe Li, Heyang Xu, Guangjie Wang, et al.
Food Research International (Ottawa, Ont.)|August 15, 2024
Seven sour substances enhancing characteristics and stability of whey protein isolate emulsion and its heat-induced emulsion gel under the non-acid conditionHanda Cui, Zhishen Mu, Heyang Xu, et al.
Journal of Agricultural and Food Chemistry|October 17, 2024
Insight into the Coextrusion Mechanism between Whey Protein Isolate and CysteineSinan Mu, Heyang Xu, Liying Han, et al.
Journal of Gastrointestinal Oncology|January 24, 2022
Identification of a 3-gene signature for predicting the prognosis of stage II colon cancer based on microsatellite statusXiangxiong Huang, Heyang Xu, Yujie Zeng, et al.
Pageof 4