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Meihu Ma

Showing results (41-50 of 107) with videos related to

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Poultry Science|February 26, 2013
Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-dimensional gel electrophoresis-based proteomic analysisNing Qiu, Wen Liu, Meihu Ma, et al.
Journal of the Science of Food and Agriculture|March 24, 2017
Hen egg yolk phosvitin stimulates osteoblast differentiation in the absence of ascorbic acidQingli Liu, Chunyan Li, Fang Geng, et al.
International Journal of Biological Macromolecules|July 27, 2016
The changes of secondary structures and properties of lysozyme along with the egg storageLong Sheng, Jing Wang, Mengjie Huang, et al.
Carbohydrate Polymers|June 23, 2020
Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticlesYuanyuan Liu, Zhaoxia Cai, Meihu Ma, et al.
Poultry Science|July 16, 2016
Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharidesZhenjiao He, Chenyao Tong, Long Sheng, et al.
Food Chemistry|July 23, 2013
Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processingGuofeng Jin, Lichao He, Xiang Yu, et al.
Poultry Science|December 28, 2014
A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfateChenyao Tong, Fang Geng, Zhenjiao He, et al.
Journal of Agricultural and Food Chemistry|November 5, 2010
Chemiluminescence evaluation of antioxidant activity and prevention of DNA damage effect of peptides isolated from soluble eggshell membrane protein hydrolysateXi Huang, Yanhua Zhou, Meihu Ma, et al.
Journal of the Science of Food and Agriculture|February 22, 2022
Simulation analysis and freshness prediction of eggs laid at room temperatureJiaojiao Wang, Qiaohua Wang, Rui Cao, et al.
Journal of Separation Science|October 15, 2013
Purification of hen egg white ovomacroglobulin using one-step chromatographyFang Geng, Xi Huang, Nannan Yan, et al.
Pageof 11

Showing results (41-50 of 107) with videos related to

Sort By:
Pageof 11
Poultry Science|February 26, 2013
Differences between fertilized and unfertilized chicken egg white proteins revealed by 2-dimensional gel electrophoresis-based proteomic analysisNing Qiu, Wen Liu, Meihu Ma, et al.
Journal of the Science of Food and Agriculture|March 24, 2017
Hen egg yolk phosvitin stimulates osteoblast differentiation in the absence of ascorbic acidQingli Liu, Chunyan Li, Fang Geng, et al.
International Journal of Biological Macromolecules|July 27, 2016
The changes of secondary structures and properties of lysozyme along with the egg storageLong Sheng, Jing Wang, Mengjie Huang, et al.
Carbohydrate Polymers|June 23, 2020
Effect of eggshell membrane as porogen on the physicochemical structure and protease immobilization of chitosan-based macroparticlesYuanyuan Liu, Zhaoxia Cai, Meihu Ma, et al.
Poultry Science|July 16, 2016
Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharidesZhenjiao He, Chenyao Tong, Long Sheng, et al.
Food Chemistry|July 23, 2013
Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processingGuofeng Jin, Lichao He, Xiang Yu, et al.
Poultry Science|December 28, 2014
A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfateChenyao Tong, Fang Geng, Zhenjiao He, et al.
Journal of Agricultural and Food Chemistry|November 5, 2010
Chemiluminescence evaluation of antioxidant activity and prevention of DNA damage effect of peptides isolated from soluble eggshell membrane protein hydrolysateXi Huang, Yanhua Zhou, Meihu Ma, et al.
Journal of the Science of Food and Agriculture|February 22, 2022
Simulation analysis and freshness prediction of eggs laid at room temperatureJiaojiao Wang, Qiaohua Wang, Rui Cao, et al.
Journal of Separation Science|October 15, 2013
Purification of hen egg white ovomacroglobulin using one-step chromatographyFang Geng, Xi Huang, Nannan Yan, et al.
Pageof 11