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L Xiong

Showing results (21-30 of 507) with videos related to

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Meat Science|April 20, 2016
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A reviewJiang Jiang, Youling L Xiong
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Processing, Nutrition, and Functionality of Hempseed Protein: A ReviewQingling Wang, Youling L Xiong
Journal of Agricultural and Food Chemistry|August 3, 2006
Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of actionBaohua Kong, Youling L Xiong
Journal of Agricultural and Food Chemistry|September 29, 2015
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar ProteinJiayi Yang, Youling L Xiong
JAMA|May 14, 2009
Insurance parity and outpatient care following a psychiatric hospitalizationBrason Lee, Glen L Xiong
Journal of Food Science|May 25, 2010
Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteinsYongbiao Shang, Youling L Xiong
Critical Reviews in Food Science and Nutrition|April 24, 2014
Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated reviewJiang Jiang, Youling L Xiong
The American Journal of Psychiatry|March 11, 2015
Pulmonary embolism in a psychiatric patientAmy Barnhorst, Glen L Xiong
Journal of Food Science|October 12, 2021
Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteinsAnqi Guo, Youling L Xiong
Meat Science|June 13, 2015
Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminaseChunqiang Li, Youling L Xiong
Pageof 51

Showing results (21-30 of 507) with videos related to

Sort By:
Pageof 51
Meat Science|April 20, 2016
Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A reviewJiang Jiang, Youling L Xiong
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Processing, Nutrition, and Functionality of Hempseed Protein: A ReviewQingling Wang, Youling L Xiong
Journal of Agricultural and Food Chemistry|August 3, 2006
Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of actionBaohua Kong, Youling L Xiong
Journal of Agricultural and Food Chemistry|September 29, 2015
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar ProteinJiayi Yang, Youling L Xiong
JAMA|May 14, 2009
Insurance parity and outpatient care following a psychiatric hospitalizationBrason Lee, Glen L Xiong
Journal of Food Science|May 25, 2010
Xanthan enhances water binding and gel formation of transglutaminase-treated porcine myofibrillar proteinsYongbiao Shang, Youling L Xiong
Critical Reviews in Food Science and Nutrition|April 24, 2014
Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated reviewJiang Jiang, Youling L Xiong
The American Journal of Psychiatry|March 11, 2015
Pulmonary embolism in a psychiatric patientAmy Barnhorst, Glen L Xiong
Journal of Food Science|October 12, 2021
Electrical conductivity: A simple and sensitive method to determine emulsifying capacity of proteinsAnqi Guo, Youling L Xiong
Meat Science|June 13, 2015
Disruption of secondary structure by oxidative stress alters the cross-linking pattern of myosin by microbial transglutaminaseChunqiang Li, Youling L Xiong
Pageof 51