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Mohammed Obadi

Showing results (11-20 of 36) with videos related to

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Food Chemistry: X|June 26, 2025
Recent Advances in Heat-Induced Wheat Protein ModificationsHong-Ju He, Guanglei Li, Mohammed Obadi, et al.
Journal of Texture Studies|September 28, 2020
Sandwich-type sheeting improved the processing and eating qualities of potato noodlesMin Liao, Yajing Qi, Shuyi Liu, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 7, 2020
Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying processMengmeng Jiang, Jun Sun, Mohammed Obadi, et al.
Journal of the Science of Food and Agriculture|November 9, 2024
Innovative foam drying technique for salted egg yolk powder productionRuipeng Ma, Xuhua Yang, Sijia Cui, et al.
Journal of Texture Studies|May 4, 2024
Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspectiveXiaoqian Zhou, Jin Chen, Haitao Zheng, et al.
RSC Advances|May 2, 2022
Evaluation of antioxidant modification on the functional and structural properties of EWP conjugatesJun Sun, Hui Jing, Tengmei Liu, et al.
Food Chemistry: X|May 1, 2026
Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (<i>Fagopyrum tataricum</i>): a reviewHong-Ju He, Guanglei Li, Xingqi Ou, et al.
Journal of Texture Studies|February 1, 2022
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instrumentsTianxiu Wang, Yiyi Jiang, Shuyi Liu, et al.
Food & Function|July 31, 2020
Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugatesHui Jing, Jun Sun, Yaoyao Mu, et al.
Journal of Texture Studies|May 31, 2020
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysisYu Chen, Mohammed Obadi, Shuyi Liu, et al.
Pageof 4

Showing results (11-20 of 36) with videos related to

Sort By:
Pageof 4
Food Chemistry: X|June 26, 2025
Recent Advances in Heat-Induced Wheat Protein ModificationsHong-Ju He, Guanglei Li, Mohammed Obadi, et al.
Journal of Texture Studies|September 28, 2020
Sandwich-type sheeting improved the processing and eating qualities of potato noodlesMin Liao, Yajing Qi, Shuyi Liu, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|October 7, 2020
Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying processMengmeng Jiang, Jun Sun, Mohammed Obadi, et al.
Journal of the Science of Food and Agriculture|November 9, 2024
Innovative foam drying technique for salted egg yolk powder productionRuipeng Ma, Xuhua Yang, Sijia Cui, et al.
Journal of Texture Studies|May 4, 2024
Explaining the improving effect of dough crumb-sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspectiveXiaoqian Zhou, Jin Chen, Haitao Zheng, et al.
RSC Advances|May 2, 2022
Evaluation of antioxidant modification on the functional and structural properties of EWP conjugatesJun Sun, Hui Jing, Tengmei Liu, et al.
Food Chemistry: X|May 1, 2026
Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (<i>Fagopyrum tataricum</i>): a reviewHong-Ju He, Guanglei Li, Xingqi Ou, et al.
Journal of Texture Studies|February 1, 2022
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instrumentsTianxiu Wang, Yiyi Jiang, Shuyi Liu, et al.
Food & Function|July 31, 2020
Sonochemical effects on the structure and antioxidant activity of egg white protein-tea polyphenol conjugatesHui Jing, Jun Sun, Yaoyao Mu, et al.
Journal of Texture Studies|May 31, 2020
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysisYu Chen, Mohammed Obadi, Shuyi Liu, et al.
Pageof 4