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

Liangzhong Zhao

Showing results (1-10 of 34) with videos related to

Pageof 4
Sort By:
Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|September 7, 2020
Simultaneous, Rapid and Nondestructive Determination of Moisture, Fat Content and Storage Time in Leisure Dried Tofu Using LF-NMRAlin Xia, Yu Zhang, Liangzhong Zhao, et al.
Chemical Biology & Drug Design|March 7, 2013
Microwave-assisted synthesis and tyrosinase inhibitory activity of chalcone derivativesJinbing Liu, Changhong Chen, Fengyan Wu, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|May 3, 2006
Evidence of a unique electron donor-acceptor property for platinum nanoparticles as studied by XPSLimei Qiu, Fen Liu, Liangzhong Zhao, et al.
Food Chemistry|October 17, 2024
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratioLe Xie, Lu Lu, Liangzhong Zhao, et al.
Food Science & Nutrition|July 15, 2021
Processing technology optimization for tofu curded by fermented yellow whey using response surface methodologyZhanrui Huang, Wanying He, Liangzhong Zhao, et al.
Frontiers in Microbiology|December 16, 2021
Heterologous Expression and Characterization of a High-Efficiency Chitosanase From <i>Bacillus mojavensis</i> SY1 Suitable for Production of Chitosan OligosaccharidesJianrong Wang, Xiaoming Li, Hao Chen, et al.
Food Science & Nutrition|March 21, 2022
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminaseZhanrui Huang, Jing Sun, Liangzhong Zhao, et al.
Foods (Basel, Switzerland)|July 11, 2023
Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish SausageXiaohu Zhou, Chaohua Zhang, Liangzhong Zhao, et al.
Foods (Basel, Switzerland)|December 24, 2021
A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-PrecipitationXiaohu Zhou, Chaohua Zhang, Wenhong Cao, et al.
Foods (Basel, Switzerland)|February 15, 2022
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour SoupXiaojie Zhou, Zhiqi Liu, Le Xie, et al.
Pageof 4

Showing results (1-10 of 34) with videos related to

Sort By:
Pageof 4
Analytical Sciences : the International Journal of the Japan Society for Analytical Chemistry|September 7, 2020
Simultaneous, Rapid and Nondestructive Determination of Moisture, Fat Content and Storage Time in Leisure Dried Tofu Using LF-NMRAlin Xia, Yu Zhang, Liangzhong Zhao, et al.
Chemical Biology & Drug Design|March 7, 2013
Microwave-assisted synthesis and tyrosinase inhibitory activity of chalcone derivativesJinbing Liu, Changhong Chen, Fengyan Wu, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|May 3, 2006
Evidence of a unique electron donor-acceptor property for platinum nanoparticles as studied by XPSLimei Qiu, Fen Liu, Liangzhong Zhao, et al.
Food Chemistry|October 17, 2024
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratioLe Xie, Lu Lu, Liangzhong Zhao, et al.
Food Science & Nutrition|July 15, 2021
Processing technology optimization for tofu curded by fermented yellow whey using response surface methodologyZhanrui Huang, Wanying He, Liangzhong Zhao, et al.
Frontiers in Microbiology|December 16, 2021
Heterologous Expression and Characterization of a High-Efficiency Chitosanase From <i>Bacillus mojavensis</i> SY1 Suitable for Production of Chitosan OligosaccharidesJianrong Wang, Xiaoming Li, Hao Chen, et al.
Food Science & Nutrition|March 21, 2022
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminaseZhanrui Huang, Jing Sun, Liangzhong Zhao, et al.
Foods (Basel, Switzerland)|July 11, 2023
Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish SausageXiaohu Zhou, Chaohua Zhang, Liangzhong Zhao, et al.
Foods (Basel, Switzerland)|December 24, 2021
A Comparative Functional Analysis of Pea Protein and Grass Carp Protein Mixture via Blending and Co-PrecipitationXiaohu Zhou, Chaohua Zhang, Wenhong Cao, et al.
Foods (Basel, Switzerland)|February 15, 2022
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour SoupXiaojie Zhou, Zhiqi Liu, Le Xie, et al.
Pageof 4