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Lovedeep Kaur

Showing results (21-30 of 49) with videos related to

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Food Chemistry|July 1, 2022
Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour propertiesAbhilasha Abhilasha, Lovedeep Kaur, John Monro, et al.
Food Chemistry|September 15, 2023
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibilityMariero Gawat, Mike Boland, Jim Chen, et al.
Comprehensive Reviews in Food Science and Food Safety|February 16, 2021
Meat analogs: Protein restructuring during thermomechanical processingAkashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, et al.
Journal of Food Science|September 19, 2022
Multitarget preservation technologies for chemical-free sustainable meat processingRamandeep Kaur, Lovedeep Kaur, Tanushree B Gupta, et al.
Foods (Basel, Switzerland)|March 29, 2023
Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro ComparisonLovedeep Kaur, Amrutha Elamurugan, Feng Ming Chian, et al.
Food Chemistry|October 14, 2023
Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meatRamandeep Kaur, Tanushree B Gupta, John Bronlund, et al.
Foods (Basel, Switzerland)|June 19, 2024
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal HealthNneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (Basel, Switzerland)|March 14, 2026
The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based ExtrudatesXiaodong Li, Huihui Dai, Boning Mao, et al.
Journal of Agricultural and Food Chemistry|March 18, 2010
Actinidin enhances protein digestion in the small intestine as assessed using an in vitro digestion modelLovedeep Kaur, Shane M Rutherfurd, Paul J Moughan, et al.
Food Chemistry|January 22, 2014
Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan teaShiromani Jayasekera, Lovedeep Kaur, Abdul-Lateef Molan, et al.
Pageof 5

Showing results (21-30 of 49) with videos related to

Sort By:
Pageof 5
Food Chemistry|July 1, 2022
Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour propertiesAbhilasha Abhilasha, Lovedeep Kaur, John Monro, et al.
Food Chemistry|September 15, 2023
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibilityMariero Gawat, Mike Boland, Jim Chen, et al.
Comprehensive Reviews in Food Science and Food Safety|February 16, 2021
Meat analogs: Protein restructuring during thermomechanical processingAkashdeep Singh Beniwal, Jaspreet Singh, Lovedeep Kaur, et al.
Journal of Food Science|September 19, 2022
Multitarget preservation technologies for chemical-free sustainable meat processingRamandeep Kaur, Lovedeep Kaur, Tanushree B Gupta, et al.
Foods (Basel, Switzerland)|March 29, 2023
Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro ComparisonLovedeep Kaur, Amrutha Elamurugan, Feng Ming Chian, et al.
Food Chemistry|October 14, 2023
Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meatRamandeep Kaur, Tanushree B Gupta, John Bronlund, et al.
Foods (Basel, Switzerland)|June 19, 2024
Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal HealthNneka Ajomiwe, Mike Boland, Suphat Phongthai, et al.
Foods (Basel, Switzerland)|March 14, 2026
The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based ExtrudatesXiaodong Li, Huihui Dai, Boning Mao, et al.
Journal of Agricultural and Food Chemistry|March 18, 2010
Actinidin enhances protein digestion in the small intestine as assessed using an in vitro digestion modelLovedeep Kaur, Shane M Rutherfurd, Paul J Moughan, et al.
Food Chemistry|January 22, 2014
Effects of season and plantation on phenolic content of unfermented and fermented Sri Lankan teaShiromani Jayasekera, Lovedeep Kaur, Abdul-Lateef Molan, et al.
Pageof 5