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L Xiong

Showing results (41-50 of 507) with videos related to

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Foods (Basel, Switzerland)|October 23, 2021
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant SolutionsMario Estévez, Youling L Xiong
Journal of Chromatography. A|August 28, 2001
Channel-specific coatings on microfabricated chipsL Xiong, F E Regnier
Zhonghua Yi Shi Za Zhi (Beijing, China : 1980)|November 19, 2021
[The Mongolian physicians in the Chuo Ban Chu of the Shang Si Yuan in the Qing Dynasty]X L Xiong, G Song
Meat Science|November 9, 2011
Chicken muscle homogenate gelation properties: effect of pH and muscle fiber typeTomasz Lesiów, Youling L Xiong
Journal of Agricultural and Food Chemistry|March 22, 2000
Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosinG Liu, Y L Xiong
Journal of Food Science|January 11, 2017
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH ConditionsYanyun Cao, Youling L Xiong
Journal of Food Science|July 5, 2012
Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solutionJing Zhao, Youling L Xiong
Food Chemistry|November 18, 2017
Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stressJiayi Yang, Youling L Xiong
Ultrasonics Sonochemistry|December 7, 2019
Thermosonication-induced structural changes and solution properties of mung bean proteinZhifeng Zhong, Youling L Xiong
Foods (Basel, Switzerland)|December 30, 2020
Animal and Plant Protein Oxidation: Chemical and Functional Property SignificanceYouling L Xiong, Anqi Guo
Pageof 51

Showing results (41-50 of 507) with videos related to

Sort By:
Pageof 51
Foods (Basel, Switzerland)|October 23, 2021
Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant SolutionsMario Estévez, Youling L Xiong
Journal of Chromatography. A|August 28, 2001
Channel-specific coatings on microfabricated chipsL Xiong, F E Regnier
Zhonghua Yi Shi Za Zhi (Beijing, China : 1980)|November 19, 2021
[The Mongolian physicians in the Chuo Ban Chu of the Shang Si Yuan in the Qing Dynasty]X L Xiong, G Song
Meat Science|November 9, 2011
Chicken muscle homogenate gelation properties: effect of pH and muscle fiber typeTomasz Lesiów, Youling L Xiong
Journal of Agricultural and Food Chemistry|March 22, 2000
Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosinG Liu, Y L Xiong
Journal of Food Science|January 11, 2017
Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH ConditionsYanyun Cao, Youling L Xiong
Journal of Food Science|July 5, 2012
Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solutionJing Zhao, Youling L Xiong
Food Chemistry|November 18, 2017
Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stressJiayi Yang, Youling L Xiong
Ultrasonics Sonochemistry|December 7, 2019
Thermosonication-induced structural changes and solution properties of mung bean proteinZhifeng Zhong, Youling L Xiong
Foods (Basel, Switzerland)|December 30, 2020
Animal and Plant Protein Oxidation: Chemical and Functional Property SignificanceYouling L Xiong, Anqi Guo
Pageof 51