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Qishan Dong

Showing results (1-10 of 6) with videos related to

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Food Chemistry|November 26, 2025
Molecular mechanisms of myofibrillar protein-aldehydes interactions: Carbon chain length-dependent binding site recognition and non-covalent interaction network regulationHongwei Cao, Yang Xu, Qishan Dong, et al.
The Journal of Organic Chemistry|September 11, 2018
Synthesis of CFDeqiang Liang, Qishan Dong, Penghui Xu, et al.
Food Chemistry|September 7, 2025
Effects of fermented feed on lipid composition and flavor of pasteurized egg yolks: A promising approach for flavor-enhanced liquid duck eggsQishan Dong, Ligen Xu, Tiantian Gu, et al.
Food Chemistry|December 18, 2025
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive propertiesHongwei Cao, Yang Xu, Qishan Dong, et al.
Food Chemistry: X|June 9, 2025
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysisQishan Dong, Lizhi Lu, Tiantian Gu, et al.
Food Chemistry|April 28, 2026
Novel ACE-inhibitory peptides from egg yolk protein by stepwise enzymatic hydrolysis: Optimization, structural-activity characterization and molecular dynamics simulationHaoyang Sun, Lin Deng, Xiaoyun Liu, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Food Chemistry|November 26, 2025
Molecular mechanisms of myofibrillar protein-aldehydes interactions: Carbon chain length-dependent binding site recognition and non-covalent interaction network regulationHongwei Cao, Yang Xu, Qishan Dong, et al.
The Journal of Organic Chemistry|September 11, 2018
Synthesis of CFDeqiang Liang, Qishan Dong, Penghui Xu, et al.
Food Chemistry|September 7, 2025
Effects of fermented feed on lipid composition and flavor of pasteurized egg yolks: A promising approach for flavor-enhanced liquid duck eggsQishan Dong, Ligen Xu, Tiantian Gu, et al.
Food Chemistry|December 18, 2025
Exploring the regulatory mechanism of carboxymethyl chitosan on porcine myofibrillar protein gel properties, molecular interactions and digestive propertiesHongwei Cao, Yang Xu, Qishan Dong, et al.
Food Chemistry: X|June 9, 2025
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysisQishan Dong, Lizhi Lu, Tiantian Gu, et al.
Food Chemistry|April 28, 2026
Novel ACE-inhibitory peptides from egg yolk protein by stepwise enzymatic hydrolysis: Optimization, structural-activity characterization and molecular dynamics simulationHaoyang Sun, Lin Deng, Xiaoyun Liu, et al.
Pageof 1