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Mohammed Obadi

Showing results (21-30 of 36) with videos related to

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Foods (Basel, Switzerland)|November 14, 2023
Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck EggsJun Sun, Jialei Wang, Wan Lin, et al.
Foods (Basel, Switzerland)|January 28, 2026
Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive ReviewLiuping Zhang, Jingtao Zhou, Guoping Qian, et al.
Food Chemistry|August 11, 2019
The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodlesQingqing Li, Shuyi Liu, Mohammed Obadi, et al.
Food Chemistry|April 2, 2022
Evaluation of crossing-linking sites of egg white protein-polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical techniqueJun Sun, Yuqian Huang, Tengmei Liu, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structureDi An, Haiteng Li, Dongsheng Zhang, et al.
Food Chemistry|June 9, 2022
The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based networkDi An, Haiteng Li, Dongsheng Li, et al.
International Journal of Biological Macromolecules|January 13, 2024
Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based filmsKhalid Mohammed, Dawei Yu, Amer Ali Mahdi, et al.
Food Chemistry|October 9, 2020
Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometryJun Sun, Yaoyao Mu, Tengmei Liu, et al.
Food Chemistry: X|December 3, 2024
Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying processJicai Bi, Junyang Zhang, Zhuo Chen, et al.
Journal of Texture Studies|December 6, 2019
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysisQingqing Li, Mohammed Obadi, Yajing Qi, et al.
Pageof 4

Showing results (21-30 of 36) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|November 14, 2023
Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck EggsJun Sun, Jialei Wang, Wan Lin, et al.
Foods (Basel, Switzerland)|January 28, 2026
Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive ReviewLiuping Zhang, Jingtao Zhou, Guoping Qian, et al.
Food Chemistry|August 11, 2019
The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodlesQingqing Li, Shuyi Liu, Mohammed Obadi, et al.
Food Chemistry|April 2, 2022
Evaluation of crossing-linking sites of egg white protein-polyphenol conjugates: Fabricated using a conventional and ultrasound-assisted free radical techniqueJun Sun, Yuqian Huang, Tengmei Liu, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structureDi An, Haiteng Li, Dongsheng Zhang, et al.
Food Chemistry|June 9, 2022
The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based networkDi An, Haiteng Li, Dongsheng Li, et al.
International Journal of Biological Macromolecules|January 13, 2024
Influence of cellulose viscosity on the physical, mechanical, and barrier properties of the chitosan-based filmsKhalid Mohammed, Dawei Yu, Amer Ali Mahdi, et al.
Food Chemistry|October 9, 2020
Evaluation of glycation reaction of ovalbumin with dextran: Glycation sites identification by capillary liquid chromatography coupled with tandem mass spectrometryJun Sun, Yaoyao Mu, Tengmei Liu, et al.
Food Chemistry: X|December 3, 2024
Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying processJicai Bi, Junyang Zhang, Zhuo Chen, et al.
Journal of Texture Studies|December 6, 2019
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysisQingqing Li, Mohammed Obadi, Yajing Qi, et al.
Pageof 4