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M Regenstein

Showing results (41-50 of 160) with videos related to

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Ultrasonics Sonochemistry|October 25, 2016
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gelZiye Zhang, Joe M Regenstein, Peng Zhou, et al.
Critical Reviews in Food Science and Nutrition|December 18, 2023
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systemsShizhang Yan, Joe M Regenstein, Baokun Qi, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Tofu products: A review of their raw materials, processing conditions, and packagingLi Zheng, Joe M Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety|February 19, 2022
Soy protein isolates: A review of their composition, aggregation, and gelationLi Zheng, Joe M Regenstein, Linyi Zhou, et al.
Carbohydrate Polymers|August 21, 2019
Preparation and properties of potato amylose-based fat replacer using super-heated quenchingYuying Hu, Chunmei Li, Joe M Regenstein, et al.
International Journal of Biological Macromolecules|April 21, 2024
Rice proteins: A review of their extraction, modification techniques and applicationsLi Zheng, Yue San, Yuejiao Xing, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 25, 2022
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peelXueying Feng, Ben Yu, Joe M Regenstein, et al.
Journal of Food Science and Technology|July 25, 2022
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (<i>Juglans regia</i> L.) mealGuohong Zhang, Shunxiang Fang, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition|February 13, 2023
Improving the biological activities of astaxanthin using targeted delivery systemsLuyun Cai, Miaoyu Gan, Joe M Regenstein, et al.
Journal of Food Science|May 21, 2020
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strainsGuanmian Wei, Joe M Regenstein, Xiaoming Liu, et al.
Pageof 16

Showing results (41-50 of 160) with videos related to

Sort By:
Pageof 16
Ultrasonics Sonochemistry|October 25, 2016
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gelZiye Zhang, Joe M Regenstein, Peng Zhou, et al.
Critical Reviews in Food Science and Nutrition|December 18, 2023
Construction of protein-, polysaccharide- and polyphenol-based conjugates as delivery systemsShizhang Yan, Joe M Regenstein, Baokun Qi, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Tofu products: A review of their raw materials, processing conditions, and packagingLi Zheng, Joe M Regenstein, Fei Teng, et al.
Comprehensive Reviews in Food Science and Food Safety|February 19, 2022
Soy protein isolates: A review of their composition, aggregation, and gelationLi Zheng, Joe M Regenstein, Linyi Zhou, et al.
Carbohydrate Polymers|August 21, 2019
Preparation and properties of potato amylose-based fat replacer using super-heated quenchingYuying Hu, Chunmei Li, Joe M Regenstein, et al.
International Journal of Biological Macromolecules|April 21, 2024
Rice proteins: A review of their extraction, modification techniques and applicationsLi Zheng, Yue San, Yuejiao Xing, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|January 25, 2022
Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peelXueying Feng, Ben Yu, Joe M Regenstein, et al.
Journal of Food Science and Technology|July 25, 2022
Preparation, characterization and stability of nanoliposomes loaded with peptides from defatted walnut (<i>Juglans regia</i> L.) mealGuohong Zhang, Shunxiang Fang, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition|February 13, 2023
Improving the biological activities of astaxanthin using targeted delivery systemsLuyun Cai, Miaoyu Gan, Joe M Regenstein, et al.
Journal of Food Science|May 21, 2020
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strainsGuanmian Wei, Joe M Regenstein, Xiaoming Liu, et al.
Pageof 16