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

M Regenstein

Showing results (51-60 of 160) with videos related to

Pageof 16
Sort By:
Critical Reviews in Food Science and Nutrition|November 17, 2025
Structure-activity relationships of bioactive peptides derived from legumes: significance and perspectivesChanghui Zhao, Zichuan He, Joe M Regenstein, et al.
Journal of Food Science|November 13, 2007
Nanostructural characterization of catfish skin gelatin using atomic force microscopyHongshun Yang, Yifen Wang, Joe M Regenstein, et al.
Journal of Agricultural and Food Chemistry|June 17, 2011
Antioxidant and antiproliferative activities of loach ( Misgurnus anguillicaudatus ) peptides prepared by papain digestionLijun You, Mouming Zhao, Rui Hai Liu, et al.
Journal of Food Science|June 20, 2015
Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray DryingJunjie Li, Shanbai Xiong, Fang Wang, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condimentXianli Gao, Junke Zhang, Joe M Regenstein, et al.
Annual Review of Food Science and Technology|April 18, 2015
Collagen and gelatinDasong Liu, Mehdi Nikoo, Gökhan Boran, et al.
Food Science & Nutrition|March 18, 2020
Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activitiesJie Xu, Feng Jin, Jing Hao, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharideHaechang Yi, Keum Taek Hwang, Joe M Regenstein, et al.
Food Chemistry|September 7, 2017
The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)Rui Duan, Junjie Zhang, Liping Liu, et al.
Food Chemistry|September 8, 2020
Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsionsNattapong Kanha, Joe M Regenstein, Suthat Surawang, et al.
Pageof 16

Showing results (51-60 of 160) with videos related to

Sort By:
Pageof 16
Critical Reviews in Food Science and Nutrition|November 17, 2025
Structure-activity relationships of bioactive peptides derived from legumes: significance and perspectivesChanghui Zhao, Zichuan He, Joe M Regenstein, et al.
Journal of Food Science|November 13, 2007
Nanostructural characterization of catfish skin gelatin using atomic force microscopyHongshun Yang, Yifen Wang, Joe M Regenstein, et al.
Journal of Agricultural and Food Chemistry|June 17, 2011
Antioxidant and antiproliferative activities of loach ( Misgurnus anguillicaudatus ) peptides prepared by papain digestionLijun You, Mouming Zhao, Rui Hai Liu, et al.
Journal of Food Science|June 20, 2015
Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray DryingJunjie Li, Shanbai Xiong, Fang Wang, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condimentXianli Gao, Junke Zhang, Joe M Regenstein, et al.
Annual Review of Food Science and Technology|April 18, 2015
Collagen and gelatinDasong Liu, Mehdi Nikoo, Gökhan Boran, et al.
Food Science & Nutrition|March 18, 2020
Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activitiesJie Xu, Feng Jin, Jing Hao, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharideHaechang Yi, Keum Taek Hwang, Joe M Regenstein, et al.
Food Chemistry|September 7, 2017
The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)Rui Duan, Junjie Zhang, Liping Liu, et al.
Food Chemistry|September 8, 2020
Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsionsNattapong Kanha, Joe M Regenstein, Suthat Surawang, et al.
Pageof 16