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M Regenstein

Showing results (71-80 of 160) with videos related to

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Food Research International (Ottawa, Ont.)|January 3, 2023
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A reviewGuanmian Wei, Bimal Chitrakar, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition|August 25, 2025
Soy protein-based films: a review of their preparation, functional properties and challengesYuejiao Xing, Haoran Zhu, Li Zheng, et al.
Frontiers in Pharmacology|August 6, 2025
Synthetic and semi-synthetic antioxidants in medicine and food industry: a reviewJan Tauchen, Lukáš Huml, Michal Jurášek, et al.
International Journal of Biological Macromolecules|April 17, 2024
A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl<sub>3</sub>-citric acid hydrolysis as a potential fat substituteWenqing He, Yunfei Huang, Shengquan Zhou, et al.
Gels (Basel, Switzerland)|May 26, 2023
Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp ProteinLi Zheng, Joe M Regenstein, Linyi Zhou, et al.
Journal of the Science of Food and Agriculture|November 16, 2011
Effect of various refrigeration temperatures on quality of shell eggsDaekeun Shin, Carlos Narciso-Gaytán, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition|December 18, 2020
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food - a reviewAbdelkader Bensid, Nariman El Abed, Abderrahmane Houicher, et al.
Food Chemistry|October 25, 2019
Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storageYulong Bao, Keyu Wang, Hongxu Yang, et al.
Journal of Food Science|January 11, 2016
Gelling Properties of Fish/Pork Mince MixturesRu Liu, Siming Zhao, Joe M Regenstein, et al.
Foods (Basel, Switzerland)|February 25, 2022
Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (<i>Lobonema smithii</i>)Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, et al.
Pageof 16

Showing results (71-80 of 160) with videos related to

Sort By:
Pageof 16
Food Research International (Ottawa, Ont.)|January 3, 2023
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A reviewGuanmian Wei, Bimal Chitrakar, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition|August 25, 2025
Soy protein-based films: a review of their preparation, functional properties and challengesYuejiao Xing, Haoran Zhu, Li Zheng, et al.
Frontiers in Pharmacology|August 6, 2025
Synthetic and semi-synthetic antioxidants in medicine and food industry: a reviewJan Tauchen, Lukáš Huml, Michal Jurášek, et al.
International Journal of Biological Macromolecules|April 17, 2024
A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl<sub>3</sub>-citric acid hydrolysis as a potential fat substituteWenqing He, Yunfei Huang, Shengquan Zhou, et al.
Gels (Basel, Switzerland)|May 26, 2023
Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp ProteinLi Zheng, Joe M Regenstein, Linyi Zhou, et al.
Journal of the Science of Food and Agriculture|November 16, 2011
Effect of various refrigeration temperatures on quality of shell eggsDaekeun Shin, Carlos Narciso-Gaytán, Joe M Regenstein, et al.
Critical Reviews in Food Science and Nutrition|December 18, 2020
Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food - a reviewAbdelkader Bensid, Nariman El Abed, Abderrahmane Houicher, et al.
Food Chemistry|October 25, 2019
Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storageYulong Bao, Keyu Wang, Hongxu Yang, et al.
Journal of Food Science|January 11, 2016
Gelling Properties of Fish/Pork Mince MixturesRu Liu, Siming Zhao, Joe M Regenstein, et al.
Foods (Basel, Switzerland)|February 25, 2022
Tyrosinase Inhibitory and Antioxidant Activity of Enzymatic Protein Hydrolysate from Jellyfish (<i>Lobonema smithii</i>)Maytamart Upata, Thanyaporn Siriwoharn, Sakunkhun Makkhun, et al.
Pageof 16