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

Lovedeep Kaur

Showing results (1-10 of 49) with videos related to

Pageof 5
Sort By:
Advances in Food and Nutrition Research|February 12, 2013
Influence of kiwifruit on protein digestionLovedeep Kaur, Mike Boland
Hormone Molecular Biology and Clinical Investigation|October 18, 2022
Omicron variant of SARS-CoV-2: a review of existing literatureLovedeep Kaur, Ashok Kumar Ahirwar
Food Chemistry|September 16, 2023
Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestionShince Tojan, Lovedeep Kaur, Jaspreet Singh
Advances in Food and Nutrition Research|June 1, 2013
Food microstructure and starch digestionJaspreet Singh, Lovedeep Kaur, Harjinder Singh
Food Chemistry|August 11, 2015
Importance of chemistry, nutrition and technology in rice processingJaspreet Singh, Lovedeep Kaur, Yukiharu Ogawa
Meat Science|July 9, 2018
Thermal inactivation of actinidin as affected by meat matrixXiaojie Zhu, Lovedeep Kaur, Mike Boland
Journal of Food Science|September 3, 2009
Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approachLovedeep Kaur, Jaspreet Singh, Harjinder Singh
Food Science of Animal Resources|May 20, 2020
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef BrisketLovedeep Kaur, Seah Xin Hui, Mike Boland
Foods (Basel, Switzerland)|March 13, 2025
Food Proteins: Processing, Interactions, Functionality and BioavailabilityMike Boland, Lovedeep Kaur, Alejandra Acevedo-Fani
Foods (Basel, Switzerland)|August 23, 2020
Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, <i>Haliotis iris</i>Norma Cecille Bagarinao, Lovedeep Kaur, Mike Boland
Pageof 5

Showing results (1-10 of 49) with videos related to

Sort By:
Pageof 5
Advances in Food and Nutrition Research|February 12, 2013
Influence of kiwifruit on protein digestionLovedeep Kaur, Mike Boland
Hormone Molecular Biology and Clinical Investigation|October 18, 2022
Omicron variant of SARS-CoV-2: a review of existing literatureLovedeep Kaur, Ashok Kumar Ahirwar
Food Chemistry|September 16, 2023
Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestionShince Tojan, Lovedeep Kaur, Jaspreet Singh
Advances in Food and Nutrition Research|June 1, 2013
Food microstructure and starch digestionJaspreet Singh, Lovedeep Kaur, Harjinder Singh
Food Chemistry|August 11, 2015
Importance of chemistry, nutrition and technology in rice processingJaspreet Singh, Lovedeep Kaur, Yukiharu Ogawa
Meat Science|July 9, 2018
Thermal inactivation of actinidin as affected by meat matrixXiaojie Zhu, Lovedeep Kaur, Mike Boland
Journal of Food Science|September 3, 2009
Characterization of gum ghatti (Anogeissus latifolia): a structural and rheological approachLovedeep Kaur, Jaspreet Singh, Harjinder Singh
Food Science of Animal Resources|May 20, 2020
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef BrisketLovedeep Kaur, Seah Xin Hui, Mike Boland
Foods (Basel, Switzerland)|March 13, 2025
Food Proteins: Processing, Interactions, Functionality and BioavailabilityMike Boland, Lovedeep Kaur, Alejandra Acevedo-Fani
Foods (Basel, Switzerland)|August 23, 2020
Effects of Ultrasound Treatments on Tenderness and In Vitro Protein Digestibility of New Zealand Abalone, <i>Haliotis iris</i>Norma Cecille Bagarinao, Lovedeep Kaur, Mike Boland
Pageof 5