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L Xiong

Showing results (31-40 of 507) with videos related to

Pageof 51
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Meat Science|May 27, 2015
Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausageJiang Jiang, Youling L Xiong
Foods (Basel, Switzerland)|August 7, 2021
Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic AcidsYaosong Wang, Youling L Xiong
Food Chemistry|June 2, 2019
Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelationAnqi Guo, Youling L Xiong
Plant, Cell & Environment|February 14, 2002
Molecular and genetic aspects of plant responses to osmotic stressL. Xiong, J.-K. Zhu
Journal of Agricultural and Food Chemistry|March 27, 2009
Antioxidant and bile acid binding activity of buckwheat protein in vitro digestsYuanyuan Ma, Youling L Xiong
Journal of Food Science|November 29, 2020
Sensitivity of oat protein solubility to changing ionic strength and pHRunnan Li, Youling L Xiong
Food Research International (Ottawa, Ont.)|June 2, 2022
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractionsLei Sha, Youling L Xiong
Zhonghua Yi Shi Za Zhi (Beijing, China : 1980)|February 17, 2021
[A study on the knowledge construction of the transformation of Borneol into traditional Chinese medicine]X L Xiong, G Song
Sheng Li Ke Xue Jin Zhan [Progress in Physiology]|October 1, 1987
[Alpha 1, alpha 2 adrenoceptors: localization and subtypes at pre- or postsynaptic sites]Z L Xiong, Z Sun
Comprehensive Reviews in Food Science and Food Safety|March 18, 2021
Myoprotein-phytophenol interaction: Implications for muscle food structure-forming propertiesAnqi Guo, Youling L Xiong
Pageof 51

Showing results (31-40 of 507) with videos related to

Sort By:
Pageof 51
Meat Science|May 27, 2015
Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausageJiang Jiang, Youling L Xiong
Foods (Basel, Switzerland)|August 7, 2021
Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic AcidsYaosong Wang, Youling L Xiong
Food Chemistry|June 2, 2019
Glucose oxidase promotes gallic acid-myofibrillar protein interaction and thermal gelationAnqi Guo, Youling L Xiong
Plant, Cell & Environment|February 14, 2002
Molecular and genetic aspects of plant responses to osmotic stressL. Xiong, J.-K. Zhu
Journal of Agricultural and Food Chemistry|March 27, 2009
Antioxidant and bile acid binding activity of buckwheat protein in vitro digestsYuanyuan Ma, Youling L Xiong
Journal of Food Science|November 29, 2020
Sensitivity of oat protein solubility to changing ionic strength and pHRunnan Li, Youling L Xiong
Food Research International (Ottawa, Ont.)|June 2, 2022
Comparative structural and emulsifying properties of ultrasound-treated pea (Pisum sativum L.) protein isolate and the legumin and vicilin fractionsLei Sha, Youling L Xiong
Zhonghua Yi Shi Za Zhi (Beijing, China : 1980)|February 17, 2021
[A study on the knowledge construction of the transformation of Borneol into traditional Chinese medicine]X L Xiong, G Song
Sheng Li Ke Xue Jin Zhan [Progress in Physiology]|October 1, 1987
[Alpha 1, alpha 2 adrenoceptors: localization and subtypes at pre- or postsynaptic sites]Z L Xiong, Z Sun
Comprehensive Reviews in Food Science and Food Safety|March 18, 2021
Myoprotein-phytophenol interaction: Implications for muscle food structure-forming propertiesAnqi Guo, Youling L Xiong
Pageof 51