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Li Day

Showing results (11-20 of 50) with videos related to

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Food Research International (Ottawa, Ont.)|August 23, 2018
Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A<sup>1</sup>A<sup>1</sup> and A<sup>2</sup>A<sup>2</sup> β-casein phenotypesHanh T H Nguyen, Heike Schwendel, Duane Harland, et al.
Food Chemistry|December 16, 2017
Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)Davinder P Singh, Joel Beloy, Jennifer K McInerney, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisationFei Teng, Mariza Gomes Reis, Lin Yang, et al.
Food Chemistry|June 30, 2019
In-depth lipidomic analysis of tri-, di-, and mono-acylglycerols released from milk fat after in vitro digestionFei Teng, Mariza Gomes Reis, Lin Yang, et al.
Colloids and Surfaces. B, Biointerfaces|August 20, 2010
Dynamic rheological properties of plant cell-wall particle dispersionsLi Day, Mi Xu, Sofia K Øiseth, et al.
Food Chemistry|February 24, 2020
Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goatHanh T H Nguyen, Jessica L Gathercole, Li Day, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creamsAmy Logan, Christelle Lopez, Mi Xu, et al.
Journal of Agricultural and Food Chemistry|March 6, 2012
Faster fermentation of cooked carrot cell clusters compared to cell wall fragments in vitro by porcine fecesLi Day, Justine Gomez, Sofia K Øiseth, et al.
The FEBS Journal|November 2, 2006
Characterization of wheat puroindoline proteinsLi Day, Dhan G Bhandari, Philip Greenwell, et al.
Food & Function|May 11, 2013
Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestionAnneline Padayachee, Gabriele Netzel, Michael Netzel, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Food Research International (Ottawa, Ont.)|August 23, 2018
Differences in the yoghurt gel microstructure and physicochemical properties of bovine milk containing A<sup>1</sup>A<sup>1</sup> and A<sup>2</sup>A<sup>2</sup> β-casein phenotypesHanh T H Nguyen, Heike Schwendel, Duane Harland, et al.
Food Chemistry|December 16, 2017
Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)Davinder P Singh, Joel Beloy, Jennifer K McInerney, et al.
Food Research International (Ottawa, Ont.)|March 12, 2020
Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisationFei Teng, Mariza Gomes Reis, Lin Yang, et al.
Food Chemistry|June 30, 2019
In-depth lipidomic analysis of tri-, di-, and mono-acylglycerols released from milk fat after in vitro digestionFei Teng, Mariza Gomes Reis, Lin Yang, et al.
Colloids and Surfaces. B, Biointerfaces|August 20, 2010
Dynamic rheological properties of plant cell-wall particle dispersionsLi Day, Mi Xu, Sofia K Øiseth, et al.
Food Chemistry|February 24, 2020
Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goatHanh T H Nguyen, Jessica L Gathercole, Li Day, et al.
Food Research International (Ottawa, Ont.)|August 17, 2021
Tempering governs the milk fat crystallisation and viscoelastic behaviour of unprocessed and homogenised creamsAmy Logan, Christelle Lopez, Mi Xu, et al.
Journal of Agricultural and Food Chemistry|March 6, 2012
Faster fermentation of cooked carrot cell clusters compared to cell wall fragments in vitro by porcine fecesLi Day, Justine Gomez, Sofia K Øiseth, et al.
The FEBS Journal|November 2, 2006
Characterization of wheat puroindoline proteinsLi Day, Dhan G Bhandari, Philip Greenwell, et al.
Food & Function|May 11, 2013
Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestionAnneline Padayachee, Gabriele Netzel, Michael Netzel, et al.
Pageof 5