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

Meihu Ma

Showing results (51-60 of 107) with videos related to

Pageof 11
Sort By:
International Journal of Biological Macromolecules|December 9, 2017
Mass spectrometry characterization for N-glycosylation of immunoglobulin Y from hen egg yolkLong Sheng, Zhenjiao He, Yaping Liu, et al.
Korean Journal for Food Science of Animal Resources|January 25, 2017
An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36Maojie Zhang, Ning Wang, Qi Xu, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharidesJiran Lv, Yumeng Zhang, Meihu Ma, et al.
International Journal of Biological Macromolecules|August 3, 2018
Sialic acid involves in the interaction between ovomucin and hemagglutinin and influences the antiviral activity of ovomucinQi Xu, Yuanyuan Shan, Ning Wang, et al.
Journal of Food Science and Technology|November 29, 2018
Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggsPutri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Foods (Basel, Switzerland)|February 25, 2023
Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 CellsYan Wu, Xiujuan Li, Meihu Ma, et al.
Food Chemistry|March 24, 2024
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stabilityYue Tian, Shurui Wang, Jiran Lv, et al.
Food Science & Nutrition|October 12, 2023
Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cellsYan Wu, Changyi Mao, Gan Hu, et al.
Foods (Basel, Switzerland)|September 23, 2022
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional PropertiesGan Hu, Jiemin Zhang, Qi Wang, et al.
Foods (Basel, Switzerland)|June 10, 2022
Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg YolkJing Sun, Qi Zeng, Xue Yang, et al.
Pageof 11

Showing results (51-60 of 107) with videos related to

Sort By:
Pageof 11
International Journal of Biological Macromolecules|December 9, 2017
Mass spectrometry characterization for N-glycosylation of immunoglobulin Y from hen egg yolkLong Sheng, Zhenjiao He, Yaping Liu, et al.
Korean Journal for Food Science of Animal Resources|January 25, 2017
An Efficient Method for Co-purification of Eggshell Matrix Proteins OC-17, OC-116, and OCX-36Maojie Zhang, Ning Wang, Qi Xu, et al.
Food Research International (Ottawa, Ont.)|July 15, 2022
Characterization of chitinase from Exiguobacterium antarcticum and its bioconversion of crayfish shell into chitin oligosaccharidesJiran Lv, Yumeng Zhang, Meihu Ma, et al.
International Journal of Biological Macromolecules|August 3, 2018
Sialic acid involves in the interaction between ovomucin and hemagglutinin and influences the antiviral activity of ovomucinQi Xu, Yuanyuan Shan, Ning Wang, et al.
Journal of Food Science and Technology|November 29, 2018
Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggsPutri Widyanti Harlina, Meihu Ma, Raheel Shahzad, et al.
Foods (Basel, Switzerland)|February 25, 2023
Characterization of the Dynamic Gastrointestinal Digests of the Preserved Eggs and Their Effect and Mechanism on HepG2 CellsYan Wu, Xiujuan Li, Meihu Ma, et al.
Food Chemistry|March 24, 2024
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stabilityYue Tian, Shurui Wang, Jiran Lv, et al.
Food Science & Nutrition|October 12, 2023
Effect of preserved eggs on the health of SD rats, and anti-tumor action of HT-29 cellsYan Wu, Changyi Mao, Gan Hu, et al.
Foods (Basel, Switzerland)|September 23, 2022
Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional PropertiesGan Hu, Jiemin Zhang, Qi Wang, et al.
Foods (Basel, Switzerland)|June 10, 2022
Effects of Peroxyl Radicals on the Structural Characteristics and Fatty Acid Composition of High-Density Lipoprotein from Duck Egg YolkJing Sun, Qi Zeng, Xue Yang, et al.
Pageof 11