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

Hualu Zhou

Showing results (21-30 of 36) with videos related to

Pageof 4
Sort By:
Journal of Agricultural and Food Chemistry|March 31, 2021
Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion StudyHualu Zhou, Bingjing Zheng, Zhiyun Zhang, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic depositionJorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acidJorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.
Food Chemistry|June 10, 2020
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidinsTaotao Dai, Ti Li, Ruyi Li, et al.
Food Chemistry|June 9, 2024
Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiersZeynep Aksoylu Özbek, Kentaro Kawata, Hualu Zhou, et al.
International Journal of Biological Macromolecules|September 17, 2023
Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersionsQian Ju, Jieru Wang, Hualu Zhou, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutionsJorge L Muriel Mundo, Jinning Liu, Yunbing Tan, et al.
Food Research International (Ottawa, Ont.)|June 11, 2020
Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered releaseJinning Liu, Mahesh Kharat, Yunbing Tan, et al.
Food & Function|December 14, 2019
Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micellesYunbing Tan, Ruyi Li, Chengzhen Liu, et al.
Food & Function|December 14, 2019
Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocolYunbing Tan, Ruyi Li, Hualu Zhou, et al.
Pageof 4

Showing results (21-30 of 36) with videos related to

Sort By:
Pageof 4
Journal of Agricultural and Food Chemistry|March 31, 2021
Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An <i>In Vitro</i> Digestion StudyHualu Zhou, Bingjing Zheng, Zhiyun Zhang, et al.
Food Research International (Ottawa, Ont.)|March 2, 2021
Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic depositionJorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acidJorge L Muriel Mundo, Hualu Zhou, Yunbing Tan, et al.
Food Chemistry|June 10, 2020
Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidinsTaotao Dai, Ti Li, Ruyi Li, et al.
Food Chemistry|June 9, 2024
Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiersZeynep Aksoylu Özbek, Kentaro Kawata, Hualu Zhou, et al.
International Journal of Biological Macromolecules|September 17, 2023
Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersionsQian Ju, Jieru Wang, Hualu Zhou, et al.
Food Research International (Ottawa, Ont.)|January 21, 2020
Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutionsJorge L Muriel Mundo, Jinning Liu, Yunbing Tan, et al.
Food Research International (Ottawa, Ont.)|June 11, 2020
Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered releaseJinning Liu, Mahesh Kharat, Yunbing Tan, et al.
Food & Function|December 14, 2019
Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micellesYunbing Tan, Ruyi Li, Chengzhen Liu, et al.
Food & Function|December 14, 2019
Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocolYunbing Tan, Ruyi Li, Hualu Zhou, et al.
Pageof 4