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K-C Chang

Showing results (41-50 of 328) with videos related to

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Food Chemistry|January 20, 2019
Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumesYan Zhang, Sam K C Chang
Foods (Basel, Switzerland)|May 27, 2023
Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in GellingYan Zhang, Sam K C Chang
The European Respiratory Journal|April 2, 2008
Meta-analysis may not be practicable for guiding antibiotic therapyK C Chang, C C Leung
Journal of Food Science|June 16, 2022
Color and texture of surimi-like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy wheyYan Zhang, Sam K C Chang
The International Journal of Tuberculosis and Lung Disease : the Official Journal of the International Union Against Tuberculosis and Lung Disease|May 23, 2012
2011: the year in review. part I: tuberculosisK-C Chang, E L Nuermberger
Journal of Agricultural and Food Chemistry|November 28, 2012
Changes in protein characteristics during soybean storage under adverse conditions as related to tofu makingFanbin Kong, Sam K C Chang
Food Chemistry|October 18, 2017
Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skinYuqing Tan, Sam K C Chang
Journal of Theoretical Biology|December 17, 1997
Single-beat estimation of the ventricular pumping mechanics in terms of the systolic elastance and resistanceK C Chang, T S Kuo
Plant Physiology|September 1, 1974
Effect of red light on coleoptile growthR M Muir, K C Chang
Journal of Food Science|November 13, 2007
Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scoresS Yuan, S K C Chang
Pageof 33

Showing results (41-50 of 328) with videos related to

Sort By:
Pageof 33
Food Chemistry|January 20, 2019
Comparative studies on ACE inhibition, degree of hydrolysis, antioxidant property and phenolic acid composition of hydrolysates derived from simulated in vitro gastrointestinal proteolysis of three thermally treated legumesYan Zhang, Sam K C Chang
Foods (Basel, Switzerland)|May 27, 2023
Microbial Transglutaminase Cross-Linking Enhances the Textural and Rheological Properties of the Surimi-like Gels Made from Alkali-Extracted Protein Isolate from Catfish Byproducts and the Role of Disulfide Bonds in GellingYan Zhang, Sam K C Chang
The European Respiratory Journal|April 2, 2008
Meta-analysis may not be practicable for guiding antibiotic therapyK C Chang, C C Leung
Journal of Food Science|June 16, 2022
Color and texture of surimi-like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy wheyYan Zhang, Sam K C Chang
The International Journal of Tuberculosis and Lung Disease : the Official Journal of the International Union Against Tuberculosis and Lung Disease|May 23, 2012
2011: the year in review. part I: tuberculosisK-C Chang, E L Nuermberger
Journal of Agricultural and Food Chemistry|November 28, 2012
Changes in protein characteristics during soybean storage under adverse conditions as related to tofu makingFanbin Kong, Sam K C Chang
Food Chemistry|October 18, 2017
Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skinYuqing Tan, Sam K C Chang
Journal of Theoretical Biology|December 17, 1997
Single-beat estimation of the ventricular pumping mechanics in terms of the systolic elastance and resistanceK C Chang, T S Kuo
Plant Physiology|September 1, 1974
Effect of red light on coleoptile growthR M Muir, K C Chang
Journal of Food Science|November 13, 2007
Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scoresS Yuan, S K C Chang
Pageof 33