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Hongbin Lin

Showing results (21-30 of 63) with videos related to

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Foods (Basel, Switzerland)|January 8, 2023
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal SterilizationJie Zhao, Yimao Zhang, Yu Chen, et al.
Foods (Basel, Switzerland)|May 4, 2026
Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel ParticlesYi Yang, Jingwei Ye, Chenju Zhang, et al.
Food Research International (Ottawa, Ont.)|April 9, 2026
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021Jiaying Cai, Ya Liu, Yue Xiang, et al.
Biomed Research International|July 19, 2019
Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control ApparatusYuan Ma, Shaohua Li, Xiaocui Yin, et al.
The Journal of Physical Chemistry Letters|July 3, 2024
Fluorescent Enhancement of [AgS<sub>4</sub>] Microplates by Mechanical Force Induced Crystallinity BreakingHongbin Lin, Xiaorong Song, Xiao Wu, et al.
Food Research International (Ottawa, Ont.)|January 15, 2024
Revealing the formation mechanisms of key flavors in fermented broad bean pasteYue Xiang, Binbin Zhou, Chunyan Jiang, et al.
Food Chemistry|April 17, 2024
Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro studyHongbin Lin, Jianhua Zhao, Yuqing Xie, et al.
Molecules (Basel, Switzerland)|May 31, 2018
Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino AcidsHongbin Lin, Xiaoyu Yu, Jiaxing Fang, et al.
Journal of Agricultural and Food Chemistry|February 23, 2023
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean PasteJianhua Zhao, Shiqi Liao, Jinlin Han, et al.
Food & Function|August 2, 2022
Isolation, identification and characterization of taste peptides from fermented broad bean pasteJianhua Zhao, Shiqi Liao, Xiaopeng Bi, et al.
Pageof 7

Showing results (21-30 of 63) with videos related to

Sort By:
Pageof 7
Foods (Basel, Switzerland)|January 8, 2023
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal SterilizationJie Zhao, Yimao Zhang, Yu Chen, et al.
Foods (Basel, Switzerland)|May 4, 2026
Impact of Xanthan Gum on the Storage Stability of Pickering Emulsions Stabilized by Myofibrillar Protein Microgel ParticlesYi Yang, Jingwei Ye, Chenju Zhang, et al.
Food Research International (Ottawa, Ont.)|April 9, 2026
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021Jiaying Cai, Ya Liu, Yue Xiang, et al.
Biomed Research International|July 19, 2019
Effects of Controlled Atmosphere on the Storage Quality and Aroma Compounds of Lemon Fruits Using the Designed Automatic Control ApparatusYuan Ma, Shaohua Li, Xiaocui Yin, et al.
The Journal of Physical Chemistry Letters|July 3, 2024
Fluorescent Enhancement of [AgS<sub>4</sub>] Microplates by Mechanical Force Induced Crystallinity BreakingHongbin Lin, Xiaorong Song, Xiao Wu, et al.
Food Research International (Ottawa, Ont.)|January 15, 2024
Revealing the formation mechanisms of key flavors in fermented broad bean pasteYue Xiang, Binbin Zhou, Chunyan Jiang, et al.
Food Chemistry|April 17, 2024
Identification and molecular mechanisms of novel antioxidant peptides from fermented broad bean paste: A combined in silico and in vitro studyHongbin Lin, Jianhua Zhao, Yuqing Xie, et al.
Molecules (Basel, Switzerland)|May 31, 2018
Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino AcidsHongbin Lin, Xiaoyu Yu, Jiaxing Fang, et al.
Journal of Agricultural and Food Chemistry|February 23, 2023
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean PasteJianhua Zhao, Shiqi Liao, Jinlin Han, et al.
Food & Function|August 2, 2022
Isolation, identification and characterization of taste peptides from fermented broad bean pasteJianhua Zhao, Shiqi Liao, Xiaopeng Bi, et al.
Pageof 7