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Ming Du

Showing results (211-220 of 818) with videos related to

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Journal of Agricultural and Food Chemistry|March 20, 2003
Determination of the hydroperoxil group level in polyethylene glycols using a novel mimic enzyme Fe(III)-Mn(II)(HNAPTS)2Bo Tang, Guanwei Cui, Ming Du, et al.
Food & Function|January 30, 2019
An anticoagulant peptide from beta-casein: identification, structure and molecular mechanismHanxiong Liu, Maolin Tu, Shuzhen Cheng, et al.
Food & Function|January 23, 2020
The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particlesWuchao Ma, Jiamei Wang, Di Wu, et al.
Journal of Food Biochemistry|July 30, 2019
Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frameWeiwei Fan, Xiaoyi Tan, Xianbing Xu, et al.
Food & Function|August 2, 2019
A self-sorted gel network formed by heating a mixture of soy and cod proteinsChao Wu, Xinyu Yan, Tao Wang, et al.
Food Chemistry|May 13, 2022
Tyrosinase inhibitory effects of the peptides from fish scale with the metal copper ions chelating abilityXinyao Ju, Shuzhen Cheng, Han Li, et al.
Food Chemistry|October 15, 2019
Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentrationWuchao Ma, Tao Wang, Jiamei Wang, et al.
Molecules (Basel, Switzerland)|May 19, 2018
Antioxidant and ACE Inhibitory Activity of Enzymatic Hydrolysates from <i>Ruditapes philippinarum</i>Yue Yu, Fengjiao Fan, Di Wu, et al.
Journal of Agricultural and Food Chemistry|October 1, 2009
Purification and characterization of nattokinase from Bacillus subtilis natto B-12Cong Wang, Ming Du, Dongmei Zheng, et al.
Journal of Food Science|December 3, 2011
Effects of copper on the post acidification of fermented milk by St. thermophilusXue Han, Lanwei Zhang, Ming Du, et al.
Pageof 82

Showing results (211-220 of 818) with videos related to

Sort By:
Pageof 82
Journal of Agricultural and Food Chemistry|March 20, 2003
Determination of the hydroperoxil group level in polyethylene glycols using a novel mimic enzyme Fe(III)-Mn(II)(HNAPTS)2Bo Tang, Guanwei Cui, Ming Du, et al.
Food & Function|January 30, 2019
An anticoagulant peptide from beta-casein: identification, structure and molecular mechanismHanxiong Liu, Maolin Tu, Shuzhen Cheng, et al.
Food & Function|January 23, 2020
The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particlesWuchao Ma, Jiamei Wang, Di Wu, et al.
Journal of Food Biochemistry|July 30, 2019
Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frameWeiwei Fan, Xiaoyi Tan, Xianbing Xu, et al.
Food & Function|August 2, 2019
A self-sorted gel network formed by heating a mixture of soy and cod proteinsChao Wu, Xinyu Yan, Tao Wang, et al.
Food Chemistry|May 13, 2022
Tyrosinase inhibitory effects of the peptides from fish scale with the metal copper ions chelating abilityXinyao Ju, Shuzhen Cheng, Han Li, et al.
Food Chemistry|October 15, 2019
Enhancing the thermal stability of soy proteins by preheat treatment at lower protein concentrationWuchao Ma, Tao Wang, Jiamei Wang, et al.
Molecules (Basel, Switzerland)|May 19, 2018
Antioxidant and ACE Inhibitory Activity of Enzymatic Hydrolysates from <i>Ruditapes philippinarum</i>Yue Yu, Fengjiao Fan, Di Wu, et al.
Journal of Agricultural and Food Chemistry|October 1, 2009
Purification and characterization of nattokinase from Bacillus subtilis natto B-12Cong Wang, Ming Du, Dongmei Zheng, et al.
Journal of Food Science|December 3, 2011
Effects of copper on the post acidification of fermented milk by St. thermophilusXue Han, Lanwei Zhang, Ming Du, et al.
Pageof 82