Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Hongxian Zhou

Showing results (1-10 of 8) with videos related to

Pageof 1
Sort By:
Journal of Food Science and Technology|October 26, 2016
Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starchWei Wang, Hongxian Zhou, Hong Yang, et al.
Food Chemistry|August 24, 2014
Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starchWenting Chen, Hongxian Zhou, Hong Yang, et al.
Food Chemistry|January 16, 2014
Effects of amino acids on the physiochemical properties of potato starchMin Cui, Ling Fang, Hongxian Zhou, et al.
Optics Letters|January 16, 2019
Quantitative phase imaging using spectral domain phase microscopy without phase wrapping ambiguityYi Wang, Lida Zhu, Hongxian Zhou, et al.
Food Chemistry|August 11, 2016
Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starchWei Wang, Hongxian Zhou, Hong Yang, et al.
Biomedical Optics Express|February 4, 2020
Complete-noncontact photoacoustic microscopy by detection of initial pressures using a 3×3 coupler-based fiber-optic interferometerYi Wang, Yingxin Hu, Binyang Peng, et al.
Food Chemistry|March 18, 2014
Effects of salts on physicochemical, microstructural and thermal properties of potato starchHongxian Zhou, Chenjie Wang, Liu Shi, et al.
Journal of Biomedical Optics|March 3, 2017
In vivo photoacoustic imaging of blood vessels using a homodyne interferometer with zero-crossing triggeringJiao Lu, Yingzhe Gao, Zhenhe Ma, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Journal of Food Science and Technology|October 26, 2016
Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starchWei Wang, Hongxian Zhou, Hong Yang, et al.
Food Chemistry|August 24, 2014
Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starchWenting Chen, Hongxian Zhou, Hong Yang, et al.
Food Chemistry|January 16, 2014
Effects of amino acids on the physiochemical properties of potato starchMin Cui, Ling Fang, Hongxian Zhou, et al.
Optics Letters|January 16, 2019
Quantitative phase imaging using spectral domain phase microscopy without phase wrapping ambiguityYi Wang, Lida Zhu, Hongxian Zhou, et al.
Food Chemistry|August 11, 2016
Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starchWei Wang, Hongxian Zhou, Hong Yang, et al.
Biomedical Optics Express|February 4, 2020
Complete-noncontact photoacoustic microscopy by detection of initial pressures using a 3×3 coupler-based fiber-optic interferometerYi Wang, Yingxin Hu, Binyang Peng, et al.
Food Chemistry|March 18, 2014
Effects of salts on physicochemical, microstructural and thermal properties of potato starchHongxian Zhou, Chenjie Wang, Liu Shi, et al.
Journal of Biomedical Optics|March 3, 2017
In vivo photoacoustic imaging of blood vessels using a homodyne interferometer with zero-crossing triggeringJiao Lu, Yingzhe Gao, Zhenhe Ma, et al.
Pageof 1