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Jinfeng Bi

Showing results (51-60 of 120) with videos related to

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International Journal of Biological Macromolecules|April 7, 2023
Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processingJiaxing Hu, Xuan Li, Qingting Yu, et al.
Food Chemistry|July 27, 2025
Insights into the structural alterations of different pectin fractions and their impact on enzymatic browning during apple pulp processingWenyue Wang, Jiaxing Hu, Ying Xu, et al.
Carbohydrate Polymers|August 16, 2025
Structural characterization of chelator-soluble and alkali-soluble pectins: Implications for juice qualityJianing Liu, Jinfeng Bi, Xuan Liu, et al.
Food Chemistry: X|December 4, 2025
Apple cultivar-specific pectin properties impact apple puree functionalityDazhi Liu, Jinfeng Bi, Xuan Liu, et al.
International Journal of Biological Macromolecules|July 24, 2025
Characterization of pectic polysaccharides and apple juice properties for 13 apple varietiesDazhi Liu, Xuan Liu, Jianing Liu, et al.
Food Chemistry|February 18, 2022
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous materialYang Qiu, Jinfeng Bi, Xin Jin, et al.
Food Chemistry|July 1, 2022
Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubesShuhan Feng, Jinfeng Bi, Jianyong Yi, et al.
Journal of Texture Studies|May 24, 2023
The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogelQianqian Du, Jinfeng Bi, Jianyong Yi, et al.
Food Chemistry|February 3, 2022
Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl<sub>2</sub>) dehydrationYing Lyu, Jinfeng Bi, Qinqin Chen, et al.
Journal of Food Science and Technology|May 11, 2016
Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chipsJianyong Yi, Linyan Zhou, Jinfeng Bi, et al.
Pageof 12

Showing results (51-60 of 120) with videos related to

Sort By:
Pageof 12
International Journal of Biological Macromolecules|April 7, 2023
Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processingJiaxing Hu, Xuan Li, Qingting Yu, et al.
Food Chemistry|July 27, 2025
Insights into the structural alterations of different pectin fractions and their impact on enzymatic browning during apple pulp processingWenyue Wang, Jiaxing Hu, Ying Xu, et al.
Carbohydrate Polymers|August 16, 2025
Structural characterization of chelator-soluble and alkali-soluble pectins: Implications for juice qualityJianing Liu, Jinfeng Bi, Xuan Liu, et al.
Food Chemistry: X|December 4, 2025
Apple cultivar-specific pectin properties impact apple puree functionalityDazhi Liu, Jinfeng Bi, Xuan Liu, et al.
International Journal of Biological Macromolecules|July 24, 2025
Characterization of pectic polysaccharides and apple juice properties for 13 apple varietiesDazhi Liu, Xuan Liu, Jianing Liu, et al.
Food Chemistry|February 18, 2022
Investigation on the rehydration mechanism of freeze-dried and hot-air dried shiitake mushrooms from pores and cell wall fibrous materialYang Qiu, Jinfeng Bi, Xin Jin, et al.
Food Chemistry|July 1, 2022
Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubesShuhan Feng, Jinfeng Bi, Jianyong Yi, et al.
Journal of Texture Studies|May 24, 2023
The role of fructose at a range of concentration on the texture and microstructure of freeze-dried pectin-cellulose matrix cryogelQianqian Du, Jinfeng Bi, Jianyong Yi, et al.
Food Chemistry|February 3, 2022
Color enhancement mechanisms analysis of freeze-dried carrots treated by ultrasound-assisted osmosis (ascorbic acid-CaCl<sub>2</sub>) dehydrationYing Lyu, Jinfeng Bi, Qinqin Chen, et al.
Journal of Food Science and Technology|May 11, 2016
Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chipsJianyong Yi, Linyan Zhou, Jinfeng Bi, et al.
Pageof 12