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Meihu Ma

Showing results (91-100 of 107) with videos related to

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Food Chemistry|March 29, 2021
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcuminGan Hu, Zahra Batool, Zhaoxia Cai, et al.
Food Science of Animal Resources|November 16, 2019
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR StudyHammad Hhm, Meihu Ma, Guofeng Jin, et al.
Macromolecular Bioscience|February 27, 2024
A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound HealingXiaowen Fu, Gan Hu, Adil M Abker, et al.
Foods (Basel, Switzerland)|April 14, 2026
Non-Destructive Detection Model and Device Development for Duck Egg FreshnessQian Yan, Qiaohua Wang, Meihu Ma, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 21, 2012
Systematic evaluation of avidin-biotin interaction by fluorescence spectrophotometryShuguo Sun, Xi Huang, Meihu Ma, et al.
International Journal of Biological Macromolecules|July 18, 2018
Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cellsYilin Jie, Xiaoyun Li, Zhaoxia Cai, et al.
Food & Nutrition Research|December 25, 2015
Protective effect of soluble eggshell membrane protein hydrolysate on cardiac ischemia/reperfusion injuryTao Yang, Yan Li, Meihu Ma, et al.
Food Chemistry|November 27, 2022
Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylationYaping Liu, Jiajie Wang, Chenxin Huang, et al.
Food Chemistry|May 25, 2024
Using salted egg white in steamed bread: Impact on functional and structural characteristicsAdil M Abker, Zhijun Xia, Gan Hu, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Identification and molecular mechanisms of novel antioxidant peptides from two sources of eggshell membrane hydrolysates showing cytoprotection against oxidative stress: A combined in silico and in vitro studyLingjiao Zhu, Hanguo Xiong, Xi Huang, et al.
Pageof 11

Showing results (91-100 of 107) with videos related to

Sort By:
Pageof 11
Food Chemistry|March 29, 2021
Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcuminGan Hu, Zahra Batool, Zhaoxia Cai, et al.
Food Science of Animal Resources|November 16, 2019
Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR StudyHammad Hhm, Meihu Ma, Guofeng Jin, et al.
Macromolecular Bioscience|February 27, 2024
A Novel Food Bore Protein Hydrogel with Silver Ions for Promoting Burn Wound HealingXiaowen Fu, Gan Hu, Adil M Abker, et al.
Foods (Basel, Switzerland)|April 14, 2026
Non-Destructive Detection Model and Device Development for Duck Egg FreshnessQian Yan, Qiaohua Wang, Meihu Ma, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|January 21, 2012
Systematic evaluation of avidin-biotin interaction by fluorescence spectrophotometryShuguo Sun, Xi Huang, Meihu Ma, et al.
International Journal of Biological Macromolecules|July 18, 2018
Phosphorylation of phosvitin plays a crucial effects on the protein-induced differentiation and mineralization of osteoblastic MC3T3-E1 cellsYilin Jie, Xiaoyun Li, Zhaoxia Cai, et al.
Food & Nutrition Research|December 25, 2015
Protective effect of soluble eggshell membrane protein hydrolysate on cardiac ischemia/reperfusion injuryTao Yang, Yan Li, Meihu Ma, et al.
Food Chemistry|November 27, 2022
Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylationYaping Liu, Jiajie Wang, Chenxin Huang, et al.
Food Chemistry|May 25, 2024
Using salted egg white in steamed bread: Impact on functional and structural characteristicsAdil M Abker, Zhijun Xia, Gan Hu, et al.
Food Research International (Ottawa, Ont.)|June 28, 2022
Identification and molecular mechanisms of novel antioxidant peptides from two sources of eggshell membrane hydrolysates showing cytoprotection against oxidative stress: A combined in silico and in vitro studyLingjiao Zhu, Hanguo Xiong, Xi Huang, et al.
Pageof 11