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Meihu Ma

Showing results (61-70 of 107) with videos related to

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Poultry Science|August 14, 2018
Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbuminShugang Li, Yang Huang, Fengping An, et al.
Journal of Agricultural and Food Chemistry|October 20, 2018
N-Glycoproteomic Analysis of Chicken Egg YolkFang Geng, Yunxiao Xie, Jinqiu Wang, et al.
Journal of Food Science|June 15, 2012
Simple pH treatment as an effective tool to improve the functional properties of ovomucinYuanyuan Shan, Meihu Ma, Xi Huang, et al.
Carbohydrate Polymers|April 15, 2019
Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditionsYuanyuan Liu, Zhaoxia Cai, Long Sheng, et al.
Journal of Agricultural and Food Chemistry|September 1, 2015
Mass Spectrometry and Two-Dimensional Electrophoresis To Characterize the Glycosylation of Hen Egg White OvomacroglobulinFang Geng, Xi Huang, Kaustav Majumder, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatmentGan Hu, Xinyue Huang, Jiaxuan Ma, et al.
Lipids|March 24, 2018
Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 CellsFang Yang, Guoxun Chen, Meihu Ma, et al.
Lipids in Health and Disease|February 22, 2018
Fatty acids modulate the expression levels of key proteins for cholesterol absorption in Caco-2 monolayerFang Yang, Guoxun Chen, Meihu Ma, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|March 16, 2016
A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticlesQi Wang, Xi Huang, Xuan Fu, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Influence of high-intensity ultrasound on foaming and structural properties of egg whiteLong Sheng, Yibo Wang, Jiahui Chen, et al.
Pageof 11

Showing results (61-70 of 107) with videos related to

Sort By:
Pageof 11
Poultry Science|August 14, 2018
Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbuminShugang Li, Yang Huang, Fengping An, et al.
Journal of Agricultural and Food Chemistry|October 20, 2018
N-Glycoproteomic Analysis of Chicken Egg YolkFang Geng, Yunxiao Xie, Jinqiu Wang, et al.
Journal of Food Science|June 15, 2012
Simple pH treatment as an effective tool to improve the functional properties of ovomucinYuanyuan Shan, Meihu Ma, Xi Huang, et al.
Carbohydrate Polymers|April 15, 2019
Structure-property of crosslinked chitosan/silica composite films modified by genipin and glutaraldehyde under alkaline conditionsYuanyuan Liu, Zhaoxia Cai, Long Sheng, et al.
Journal of Agricultural and Food Chemistry|September 1, 2015
Mass Spectrometry and Two-Dimensional Electrophoresis To Characterize the Glycosylation of Hen Egg White OvomacroglobulinFang Geng, Xi Huang, Kaustav Majumder, et al.
Food Research International (Ottawa, Ont.)|March 4, 2023
Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatmentGan Hu, Xinyue Huang, Jiaxuan Ma, et al.
Lipids|March 24, 2018
Egg-Yolk Sphingomyelin and Phosphatidylcholine Attenuate Cholesterol Absorption in Caco-2 CellsFang Yang, Guoxun Chen, Meihu Ma, et al.
Lipids in Health and Disease|February 22, 2018
Fatty acids modulate the expression levels of key proteins for cholesterol absorption in Caco-2 monolayerFang Yang, Guoxun Chen, Meihu Ma, et al.
Spectrochimica Acta. Part A, Molecular and Biomolecular Spectroscopy|March 16, 2016
A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticlesQi Wang, Xi Huang, Xuan Fu, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Influence of high-intensity ultrasound on foaming and structural properties of egg whiteLong Sheng, Yibo Wang, Jiahui Chen, et al.
Pageof 11