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Meigui Huang

Showing results (41-50 of 58) with videos related to

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Parasitology Research|September 30, 2020
Longitudinal detection of Cryptosporidium spp. in 1-10-week-old dairy calves on a farm in Xinjiang, ChinaMeng Qi, Kuankuan Zhang, Meigui Huang, et al.
Food Chemistry|September 29, 2012
Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysatesNa Song, Chen Tan, Meigui Huang, et al.
Journal of the Science of Food and Agriculture|February 9, 2011
Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysatesMeigui Huang, Ping Liu, Shiqing Song, et al.
Food & Function|September 17, 2019
Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrolMeigui Huang, Cuiping Liang, Chen Tan, et al.
Food Chemistry|October 18, 2024
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromicsYishun Yao, Meigui Huang, Qiuhong Liao, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cookingXiaomin Wang, Meigui Huang, Yishun Yao, et al.
Ultrasonics Sonochemistry|October 24, 2021
Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional propertiesQiang Wang, Yu Wang, Meigui Huang, et al.
Food Chemistry|July 9, 2024
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sourcesYishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Research International (Ottawa, Ont.)|September 4, 2024
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanismYishun Yao, Meigui Huang, Xiaomin Wang, et al.
Journal of Food Science|August 23, 2024
Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tendernessXiaomin Wang, Meigui Huang, Yishun Yao, et al.
Pageof 6

Showing results (41-50 of 58) with videos related to

Sort By:
Pageof 6
Parasitology Research|September 30, 2020
Longitudinal detection of Cryptosporidium spp. in 1-10-week-old dairy calves on a farm in Xinjiang, ChinaMeng Qi, Kuankuan Zhang, Meigui Huang, et al.
Food Chemistry|September 29, 2012
Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysatesNa Song, Chen Tan, Meigui Huang, et al.
Journal of the Science of Food and Agriculture|February 9, 2011
Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysatesMeigui Huang, Ping Liu, Shiqing Song, et al.
Food & Function|September 17, 2019
Liposome co-encapsulation as a strategy for the delivery of curcumin and resveratrolMeigui Huang, Cuiping Liang, Chen Tan, et al.
Food Chemistry|October 18, 2024
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromicsYishun Yao, Meigui Huang, Qiuhong Liao, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cookingXiaomin Wang, Meigui Huang, Yishun Yao, et al.
Ultrasonics Sonochemistry|October 24, 2021
Ultrasound-assisted alkaline proteinase extraction enhances the yield of pecan protein and modifies its functional propertiesQiang Wang, Yu Wang, Meigui Huang, et al.
Food Chemistry|July 9, 2024
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sourcesYishun Yao, Meigui Huang, Xiaomin Wang, et al.
Food Research International (Ottawa, Ont.)|September 4, 2024
Improving the texture of braised pork by gradient-temperature heating and its molecular mechanismYishun Yao, Meigui Huang, Xiaomin Wang, et al.
Journal of Food Science|August 23, 2024
Crucial textural properties of braised pork to evaluate the oral mastication behavior and its water distribution to influence tendernessXiaomin Wang, Meigui Huang, Yishun Yao, et al.
Pageof 6