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Mengjie Ma

Showing results (1-10 of 70) with videos related to

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Medicine|March 31, 2021
Effect of auricular point pressing therapy on hyperplasia of mammary glands: A protocol for systematic review and meta-analysisMengjie Ma, Liuqiao Zhang, Xiangli Wang
Food Chemistry|October 24, 2022
Recent advances in delivery systems of fucoxanthinYongkai Yuan, Mengjie Ma, Shuaizhong Zhang
Food Research International (Ottawa, Ont.)|June 18, 2023
The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional foodYueyue Liu, Mengjie Ma, Yongkai Yuan
Critical Reviews in Food Science and Nutrition|March 7, 2022
A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to applicationYongkai Yuan, Mengjie Ma, Dongfeng Wang, et al.
Food Chemistry|December 4, 2025
Stabilization of probiotics: A focus on crosslinked encapsulation to improve their survivalDefeng Shu, Yongkai Yuan, Mengjie Ma, et al.
Journal of Agricultural and Food Chemistry|January 13, 2023
Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall MaterialYongkai Yuan, Mengjie Ma, Shuaizhong Zhang, et al.
Foods (Basel, Switzerland)|December 17, 2024
Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal TechnologyMengjie Ma, Yueyue Liu, Shuaizhong Zhang, et al.
International Journal of Genomics|January 9, 2023
LncRNA MIAT Upregulates NEGR1 by Competing for miR-150-5p as a Competitive Endogenous RNA in SCIRI RatsZheng Wang, Jianguang Liu, Qiuxiang Yang, et al.
International Journal of Biological Macromolecules|January 10, 2024
Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutritionMengjie Ma, Mingfei Gu, Shuaizhong Zhang, et al.
Critical Reviews in Food Science and Nutrition|December 31, 2021
Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a reviewYongkai Yuan, Mengjie Ma, Ying Xu, et al.
Pageof 7

Showing results (1-10 of 70) with videos related to

Sort By:
Pageof 7
Medicine|March 31, 2021
Effect of auricular point pressing therapy on hyperplasia of mammary glands: A protocol for systematic review and meta-analysisMengjie Ma, Liuqiao Zhang, Xiangli Wang
Food Chemistry|October 24, 2022
Recent advances in delivery systems of fucoxanthinYongkai Yuan, Mengjie Ma, Shuaizhong Zhang
Food Research International (Ottawa, Ont.)|June 18, 2023
The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional foodYueyue Liu, Mengjie Ma, Yongkai Yuan
Critical Reviews in Food Science and Nutrition|March 7, 2022
A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to applicationYongkai Yuan, Mengjie Ma, Dongfeng Wang, et al.
Food Chemistry|December 4, 2025
Stabilization of probiotics: A focus on crosslinked encapsulation to improve their survivalDefeng Shu, Yongkai Yuan, Mengjie Ma, et al.
Journal of Agricultural and Food Chemistry|January 13, 2023
Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall MaterialYongkai Yuan, Mengjie Ma, Shuaizhong Zhang, et al.
Foods (Basel, Switzerland)|December 17, 2024
Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal TechnologyMengjie Ma, Yueyue Liu, Shuaizhong Zhang, et al.
International Journal of Genomics|January 9, 2023
LncRNA MIAT Upregulates NEGR1 by Competing for miR-150-5p as a Competitive Endogenous RNA in SCIRI RatsZheng Wang, Jianguang Liu, Qiuxiang Yang, et al.
International Journal of Biological Macromolecules|January 10, 2024
Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutritionMengjie Ma, Mingfei Gu, Shuaizhong Zhang, et al.
Critical Reviews in Food Science and Nutrition|December 31, 2021
Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a reviewYongkai Yuan, Mengjie Ma, Ying Xu, et al.
Pageof 7