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Jinwei Li

Showing results (21-30 of 234) with videos related to

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Journal of the Science of Food and Agriculture|July 16, 2024
Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimiXiaoyun Xu, Liuping Fan, Jinwei Li
ACS Applied Materials & Interfaces|April 29, 2015
Hydrothermal synthesis of self-assembled hierarchical tungsten oxides hollow spheres and their gas sensing propertiesJinwei Li, Xin Liu, Jiashan Cui, et al.
Journal of the Science of Food and Agriculture|September 10, 2022
Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae ImmaturusJun Li, Yuhong Gong, Jinwei Li, et al.
Journal of Separation Science|June 10, 2016
High-efficiency sample preparation approach to determine acrylamide levels in high-fat foodsXiaodan Li, Jinwei Li, Peirang Cao, et al.
Food Chemistry|February 4, 2022
Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A reviewQiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition|January 2, 2023
Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of developmentMingjun Shu, Liuping Fan, Jiaxiang Zhang, et al.
European Journal of Neurology|July 18, 2025
Letter to the Editor: "Long-Term Persistent Headache After SARS-CoV-2 Infection: A Follow-Up Population-Based Study"Jianghao Yu, Lu Xu, Tingting Zhou, et al.
Food Chemistry|December 15, 2023
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsionMengzhu Wang, Yulin Zhou, Liuping Fan, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printingMengzhu Wang, Jiaxiang Zhang, Liuping Fan, et al.
Food Chemistry|July 16, 2021
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidizationQiaoli Zhao, Weiqiang Yan, Yuanfa Liu, et al.
Pageof 24

Showing results (21-30 of 234) with videos related to

Sort By:
Pageof 24
Journal of the Science of Food and Agriculture|July 16, 2024
Freeze-thaw stability of high-internal-phase emulsion stabilized by chickpea protein microgel particles and its application in surimiXiaoyun Xu, Liuping Fan, Jinwei Li
ACS Applied Materials & Interfaces|April 29, 2015
Hydrothermal synthesis of self-assembled hierarchical tungsten oxides hollow spheres and their gas sensing propertiesJinwei Li, Xin Liu, Jiashan Cui, et al.
Journal of the Science of Food and Agriculture|September 10, 2022
Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae ImmaturusJun Li, Yuhong Gong, Jinwei Li, et al.
Journal of Separation Science|June 10, 2016
High-efficiency sample preparation approach to determine acrylamide levels in high-fat foodsXiaodan Li, Jinwei Li, Peirang Cao, et al.
Food Chemistry|February 4, 2022
Recent advances on formation mechanism and functionality of chitosan-based conjugates and their application in o/w emulsion systems: A reviewQiaoli Zhao, Liuping Fan, Yuanfa Liu, et al.
Critical Reviews in Food Science and Nutrition|January 2, 2023
Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of developmentMingjun Shu, Liuping Fan, Jiaxiang Zhang, et al.
European Journal of Neurology|July 18, 2025
Letter to the Editor: "Long-Term Persistent Headache After SARS-CoV-2 Infection: A Follow-Up Population-Based Study"Jianghao Yu, Lu Xu, Tingting Zhou, et al.
Food Chemistry|December 15, 2023
Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsionMengzhu Wang, Yulin Zhou, Liuping Fan, et al.
Food Research International (Ottawa, Ont.)|September 10, 2023
Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printingMengzhu Wang, Jiaxiang Zhang, Liuping Fan, et al.
Food Chemistry|July 16, 2021
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidizationQiaoli Zhao, Weiqiang Yan, Yuanfa Liu, et al.
Pageof 24