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Rongrong Ma

Showing results (1-10 of 113) with videos related to

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Food Chemistry|April 10, 2025
Formation of quadruplex composite network during boiling delayed noodles digestionPeng Lin, Rongrong Ma, Yaoqi Tian
Neural Networks : the Official Journal of the International Neural Network Society|September 1, 2024
Harnessing collective structure knowledge in data augmentation for graph neural networksRongrong Ma, Guansong Pang, Ling Chen
Food Chemistry|August 21, 2024
Quercetin slow-release system delays starch digestion via inhibiting transporters and enzymesLiping Wang, Rongrong Ma, Yaoqi Tian
Frontiers in Medicine|June 25, 2026
Prognostic value of the lymphocyte-to-C-reactive protein ratio for mortality in geriatric patients with severe dysphagia requiring artificial nutrition: a retrospective secondary analysisChong Wang, Lili Lv, Rongrong Ma
Food Chemistry|February 13, 2022
Facile fabrication of thermostable and colorimetric starch-based waterproof coating with edible organic materialsFan Wang, Rongrong Ma, Yaoqi Tian
International Journal of Biological Macromolecules|March 16, 2022
Superhydrophobic starch-based adsorbent with honeycomb coral-like surface fabricated via facile immersion process for removing oil from waterFan Wang, Rongrong Ma, Yaoqi Tian
Critical Reviews in Food Science and Nutrition|December 13, 2022
An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processingChang Liu, Rongrong Ma, Yaoqi Tian
Carbohydrate Polymers|April 15, 2022
Superhydrophobic starch-based nanocomposite cryogel for oil removal underwater and magnetically guided oil slick cleanupFan Wang, Rongrong Ma, Yaoqi Tian
Carbohydrate Polymers|June 14, 2022
Enzymatically modified starch for paper surface sizing: Enzymes with different action modes and sitesTong Wang, Fan Wang, Rongrong Ma, et al.
Carbohydrate Polymers|October 21, 2025
Structural mechanism study on the retention and slow release of aroma molecules by starch in the form of V6-type crystalsYushen Liang, Fan Wang, Rongrong Ma, et al.
Pageof 12

Showing results (1-10 of 113) with videos related to

Sort By:
Pageof 12
Food Chemistry|April 10, 2025
Formation of quadruplex composite network during boiling delayed noodles digestionPeng Lin, Rongrong Ma, Yaoqi Tian
Neural Networks : the Official Journal of the International Neural Network Society|September 1, 2024
Harnessing collective structure knowledge in data augmentation for graph neural networksRongrong Ma, Guansong Pang, Ling Chen
Food Chemistry|August 21, 2024
Quercetin slow-release system delays starch digestion via inhibiting transporters and enzymesLiping Wang, Rongrong Ma, Yaoqi Tian
Frontiers in Medicine|June 25, 2026
Prognostic value of the lymphocyte-to-C-reactive protein ratio for mortality in geriatric patients with severe dysphagia requiring artificial nutrition: a retrospective secondary analysisChong Wang, Lili Lv, Rongrong Ma
Food Chemistry|February 13, 2022
Facile fabrication of thermostable and colorimetric starch-based waterproof coating with edible organic materialsFan Wang, Rongrong Ma, Yaoqi Tian
International Journal of Biological Macromolecules|March 16, 2022
Superhydrophobic starch-based adsorbent with honeycomb coral-like surface fabricated via facile immersion process for removing oil from waterFan Wang, Rongrong Ma, Yaoqi Tian
Critical Reviews in Food Science and Nutrition|December 13, 2022
An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processingChang Liu, Rongrong Ma, Yaoqi Tian
Carbohydrate Polymers|April 15, 2022
Superhydrophobic starch-based nanocomposite cryogel for oil removal underwater and magnetically guided oil slick cleanupFan Wang, Rongrong Ma, Yaoqi Tian
Carbohydrate Polymers|June 14, 2022
Enzymatically modified starch for paper surface sizing: Enzymes with different action modes and sitesTong Wang, Fan Wang, Rongrong Ma, et al.
Carbohydrate Polymers|October 21, 2025
Structural mechanism study on the retention and slow release of aroma molecules by starch in the form of V6-type crystalsYushen Liang, Fan Wang, Rongrong Ma, et al.
Pageof 12