Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Les Copeland

Showing results (1-10 of 81) with videos related to

Pageof 9
Sort By:
Food Chemistry|September 8, 2012
Effect of alkali treatment on structure and function of pea starch granulesShujun Wang, Les Copeland
Journal of Agricultural and Food Chemistry|June 7, 2012
Phase transitions of pea starch over a wide range of water contentShujun Wang, Les Copeland
Food & Function|October 8, 2013
Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a reviewShujun Wang, Les Copeland
Critical Reviews in Food Science and Nutrition|June 11, 2014
Effect of acid hydrolysis on starch structure and functionality: a reviewShujun Wang, Les Copeland
Canadian Journal of Microbiology|May 28, 2002
Enzymes of malate metabolism in Mesorhizobium ciceri CC 1192Catherine Ann Tabrett, Les Copeland
Proceedings of the National Academy of Sciences of the United States of America|May 6, 2011
Ancient starch: Cooked or just old?Matthew J Collins, Les Copeland
Evolutionary Anthropology|October 17, 2018
Pleistocene dental calculus: Recovering information on Paleolithic food items, medicines, paleoenvironment and microbesKaren Hardy, Stephen Buckley, Les Copeland
Food Chemistry|September 13, 2014
Structural and functional properties of starches from field peasShujun Wang, Peter Sharp, Les Copeland
Applied and Environmental Microbiology|March 2, 2002
Morphological changes of rhizobia in peat culturesLu Feng, Rodney J Roughley, Les Copeland
Journal of Agricultural and Food Chemistry|November 13, 2025
Association of Natural Amylose into Different Forms of Aggregates: Structure and Potential MechanismsChanghui Shao, Jinglin Yu, Les Copeland, et al.
Pageof 9

Showing results (1-10 of 81) with videos related to

Sort By:
Pageof 9
Food Chemistry|September 8, 2012
Effect of alkali treatment on structure and function of pea starch granulesShujun Wang, Les Copeland
Journal of Agricultural and Food Chemistry|June 7, 2012
Phase transitions of pea starch over a wide range of water contentShujun Wang, Les Copeland
Food & Function|October 8, 2013
Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a reviewShujun Wang, Les Copeland
Critical Reviews in Food Science and Nutrition|June 11, 2014
Effect of acid hydrolysis on starch structure and functionality: a reviewShujun Wang, Les Copeland
Canadian Journal of Microbiology|May 28, 2002
Enzymes of malate metabolism in Mesorhizobium ciceri CC 1192Catherine Ann Tabrett, Les Copeland
Proceedings of the National Academy of Sciences of the United States of America|May 6, 2011
Ancient starch: Cooked or just old?Matthew J Collins, Les Copeland
Evolutionary Anthropology|October 17, 2018
Pleistocene dental calculus: Recovering information on Paleolithic food items, medicines, paleoenvironment and microbesKaren Hardy, Stephen Buckley, Les Copeland
Food Chemistry|September 13, 2014
Structural and functional properties of starches from field peasShujun Wang, Peter Sharp, Les Copeland
Applied and Environmental Microbiology|March 2, 2002
Morphological changes of rhizobia in peat culturesLu Feng, Rodney J Roughley, Les Copeland
Journal of Agricultural and Food Chemistry|November 13, 2025
Association of Natural Amylose into Different Forms of Aggregates: Structure and Potential MechanismsChanghui Shao, Jinglin Yu, Les Copeland, et al.
Pageof 9