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Jinfeng Bi

Showing results (81-90 of 120) with videos related to

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Journal of Food Science and Technology|April 25, 2020
Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reductionChandi Kanchana Deepali Wellala, Jinfeng Bi, Xuan Liu, et al.
Journal of the Science of Food and Agriculture|September 9, 2025
Differences in physicochemical and functional properties of from-concentrate and not-from-concentrate apple pomace: an investigation based on different drying methodsMei Li, Xin Jin, Meilin Xian, et al.
Food Chemistry|June 21, 2020
GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methodsJianxin Song, Qinqin Chen, Jinfeng Bi, et al.
Journal of the Science of Food and Agriculture|June 26, 2015
Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powdersXu Si, Qinqin Chen, Jinfeng Bi, et al.
Electrophoresis|May 15, 2018
Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.)Xuan Liu, Xu Yan, Jinfeng Bi, et al.
Journal of Agricultural and Food Chemistry|January 5, 2021
Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing StabilityShuhan Feng, Jianyong Yi, Xuan Li, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical propertiesShuhan Feng, Jinfeng Bi, Jianyong Yi, et al.
Food Chemistry: X|January 9, 2026
Bioaccessibility and combined effect in transepithelial transport mechanisms of different dried thinned peach polyphenolsChongting Guo, Xuan Li, Jiaxing Hu, et al.
International Journal of Biological Macromolecules|October 31, 2024
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractionsJin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules|June 13, 2024
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice modelJianing Liu, Jinfeng Bi, Xuan Liu, et al.
Pageof 12

Showing results (81-90 of 120) with videos related to

Sort By:
Pageof 12
Journal of Food Science and Technology|April 25, 2020
Effect of high pressure homogenization on mixed juice stability, rheology, physicochemical properties and microorganism reductionChandi Kanchana Deepali Wellala, Jinfeng Bi, Xuan Liu, et al.
Journal of the Science of Food and Agriculture|September 9, 2025
Differences in physicochemical and functional properties of from-concentrate and not-from-concentrate apple pomace: an investigation based on different drying methodsMei Li, Xin Jin, Meilin Xian, et al.
Food Chemistry|June 21, 2020
GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methodsJianxin Song, Qinqin Chen, Jinfeng Bi, et al.
Journal of the Science of Food and Agriculture|June 26, 2015
Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powdersXu Si, Qinqin Chen, Jinfeng Bi, et al.
Electrophoresis|May 15, 2018
Determination of phenolic compounds and antioxidant activities from peel, flesh, seed of guava (Psidium guajava L.)Xuan Liu, Xu Yan, Jinfeng Bi, et al.
Journal of Agricultural and Food Chemistry|January 5, 2021
Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing StabilityShuhan Feng, Jianyong Yi, Xuan Li, et al.
Food Research International (Ottawa, Ont.)|August 8, 2022
Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical propertiesShuhan Feng, Jinfeng Bi, Jianyong Yi, et al.
Food Chemistry: X|January 9, 2026
Bioaccessibility and combined effect in transepithelial transport mechanisms of different dried thinned peach polyphenolsChongting Guo, Xuan Li, Jiaxing Hu, et al.
International Journal of Biological Macromolecules|October 31, 2024
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractionsJin Xie, Jinfeng Bi, Nicolas Jacquet, et al.
International Journal of Biological Macromolecules|June 13, 2024
Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice modelJianing Liu, Jinfeng Bi, Xuan Liu, et al.
Pageof 12