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L Xiong

Showing results (11-20 of 507) with videos related to

Pageof 51
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Meat Science|January 1, 2013
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminaseJiang Jiang, Youling L Xiong
Meat Science|January 1, 2013
A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) porkTomasz Lesiów, Youling L Xiong
Food Chemistry|June 25, 2013
Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociationZelong Liu, Youling L Xiong
Journal of Agricultural and Food Chemistry|December 20, 1999
Characterization of the proteases involved in gel weakening of beef heart surimiB Wang, Y L Xiong
Journal of Food Science and Technology|October 28, 2016
Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying propertiesXu Wang, Youling L Xiong
Journal of Spinal Disorders|March 10, 2001
Sterile, benign radiculitis associated with lumbosacral lateral recess spinal canal stenosis: evaluation with enhanced magnetic resonance imagingL Xiong, J R Jinkins
Meat Science|May 24, 2011
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipidsLizhen Ma, Youling L Xiong
Food Chemistry|October 14, 2022
Disulfide cleavage to improve interfacial behavior and emulsification properties of oat proteinRunnan Li, Youling L Xiong
Food Chemistry|March 14, 2015
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar proteinYungang Cao, Youling L Xiong
Journal of Food Science|January 22, 2015
Oxidation-initiated myosin subfragment cross-linking and structural instability differences between white and red muscle fiber typesChangqi Liu, Youling L Xiong
Pageof 51

Showing results (11-20 of 507) with videos related to

Sort By:
Pageof 51
Meat Science|January 1, 2013
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminaseJiang Jiang, Youling L Xiong
Meat Science|January 1, 2013
A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) porkTomasz Lesiów, Youling L Xiong
Food Chemistry|June 25, 2013
Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociationZelong Liu, Youling L Xiong
Journal of Agricultural and Food Chemistry|December 20, 1999
Characterization of the proteases involved in gel weakening of beef heart surimiB Wang, Y L Xiong
Journal of Food Science and Technology|October 28, 2016
Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying propertiesXu Wang, Youling L Xiong
Journal of Spinal Disorders|March 10, 2001
Sterile, benign radiculitis associated with lumbosacral lateral recess spinal canal stenosis: evaluation with enhanced magnetic resonance imagingL Xiong, J R Jinkins
Meat Science|May 24, 2011
Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipidsLizhen Ma, Youling L Xiong
Food Chemistry|October 14, 2022
Disulfide cleavage to improve interfacial behavior and emulsification properties of oat proteinRunnan Li, Youling L Xiong
Food Chemistry|March 14, 2015
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar proteinYungang Cao, Youling L Xiong
Journal of Food Science|January 22, 2015
Oxidation-initiated myosin subfragment cross-linking and structural instability differences between white and red muscle fiber typesChangqi Liu, Youling L Xiong
Pageof 51