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Mengjie Ma

Showing results (11-20 of 71) with videos related to

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Food Research International (Ottawa, Ont.)|January 9, 2026
The strategies to improve the survival of spray-dried probiotics: A comprehensive reviewDefeng Shu, Mengjie Ma, Jinlong Xu, et al.
Food Chemistry: X|October 10, 2022
Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilizationYongkai Yuan, Shuaizhong Zhang, Mengjie Ma, et al.
Environmental Research|August 11, 2025
Synergistic effect of anthraquinone and biochar on anaerobic ammonia oxidation system initiation and functional microorganism enrichmentXin Yin, Mengjie Ma, Yi Zheng, et al.
Foods (Basel, Switzerland)|August 29, 2024
Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of <i>Coregonus peled In Vitro</i>Xuemei Fan, Mengjie Ma, Pingping Liu, et al.
International Journal of Biological Macromolecules|December 17, 2021
pH-driven self-assembly of alcohol-free curcumin-loaded propylene glycol alginate nanoparticlesYongkai Yuan, Mengjie Ma, Shuaizhong Zhang, et al.
Inorganic Chemistry|April 16, 2023
Optimal Design of Mid-Infrared Nonlinear-Optical Crystals: From SrZnSnSe<sub>4</sub> to SrZnSiSe<sub>4</sub>Mengjie Ma, Junhui Dang, Yuandong Wu, et al.
Food Chemistry|June 26, 2021
Development of pH-driven zein/tea saponin composite nanoparticles for encapsulation and oral delivery of curcuminYongkai Yuan, Junzi Xiao, Peiyao Zhang, et al.
Genetics and Molecular Biology|June 10, 2024
Revealing the role of Peg13: A promising therapeutic target for mitigating inflammation in sepsisDan Wang, Zhiqiang Lin, Meixia Su, et al.
Food & Function|May 19, 2021
The absorption of glycosaminoglycans of different molecular weight obtained from <i>Apostichopus japonicus</i>: an <i>in vitro</i> and <i>in situ</i> studyMengjie Ma, Han Wang, Yongkai Yuan, et al.
International Journal of Biological Macromolecules|August 20, 2024
Chewing characteristics of rice and reasons for differences between three rice types with different amylose contentsMengjie Ma, Zhengbiao Gu, Li Cheng, et al.
Pageof 8

Showing results (11-20 of 71) with videos related to

Sort By:
Pageof 8
Food Research International (Ottawa, Ont.)|January 9, 2026
The strategies to improve the survival of spray-dried probiotics: A comprehensive reviewDefeng Shu, Mengjie Ma, Jinlong Xu, et al.
Food Chemistry: X|October 10, 2022
Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilizationYongkai Yuan, Shuaizhong Zhang, Mengjie Ma, et al.
Environmental Research|August 11, 2025
Synergistic effect of anthraquinone and biochar on anaerobic ammonia oxidation system initiation and functional microorganism enrichmentXin Yin, Mengjie Ma, Yi Zheng, et al.
Foods (Basel, Switzerland)|August 29, 2024
Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of <i>Coregonus peled In Vitro</i>Xuemei Fan, Mengjie Ma, Pingping Liu, et al.
International Journal of Biological Macromolecules|December 17, 2021
pH-driven self-assembly of alcohol-free curcumin-loaded propylene glycol alginate nanoparticlesYongkai Yuan, Mengjie Ma, Shuaizhong Zhang, et al.
Inorganic Chemistry|April 16, 2023
Optimal Design of Mid-Infrared Nonlinear-Optical Crystals: From SrZnSnSe<sub>4</sub> to SrZnSiSe<sub>4</sub>Mengjie Ma, Junhui Dang, Yuandong Wu, et al.
Food Chemistry|June 26, 2021
Development of pH-driven zein/tea saponin composite nanoparticles for encapsulation and oral delivery of curcuminYongkai Yuan, Junzi Xiao, Peiyao Zhang, et al.
Genetics and Molecular Biology|June 10, 2024
Revealing the role of Peg13: A promising therapeutic target for mitigating inflammation in sepsisDan Wang, Zhiqiang Lin, Meixia Su, et al.
Food & Function|May 19, 2021
The absorption of glycosaminoglycans of different molecular weight obtained from <i>Apostichopus japonicus</i>: an <i>in vitro</i> and <i>in situ</i> studyMengjie Ma, Han Wang, Yongkai Yuan, et al.
International Journal of Biological Macromolecules|August 20, 2024
Chewing characteristics of rice and reasons for differences between three rice types with different amylose contentsMengjie Ma, Zhengbiao Gu, Li Cheng, et al.
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