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Ruoyi Hao

Showing results (1-10 of 13) with videos related to

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Journal of the Science of Food and Agriculture|July 23, 2022
Erratum: Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systemsRuoyi Hao, Jinfeng Pan, Sarvenaz Khalili Tilami, et al.
Bioengineering (Basel, Switzerland)|February 27, 2026
Integrating Dynamic Representation and Multi-Priors for Transnasal Intubation via Visual Foundation ModelJinyu Liu, Yang Zhou, Ruoyi Hao, et al.
Journal of the Science of Food and Agriculture|July 3, 2020
Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systemsRuoyi Hao, Jinfeng Pan, Sarvenaz Khalili Tilami, et al.
Food Chemistry: X|September 18, 2024
Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent filmRuoyi Hao, Shiwen Pang, Jan Mraz, et al.
IEEE Journal of Biomedical and Health Informatics|April 30, 2026
A Real-time Scale-robust Network for Glottis Segmentation in Nasal Transnasal IntubationYang Zhou, Chaoyong Zhang, Ruoyi Hao, et al.
International Journal of Biological Macromolecules|June 20, 2014
Anti-tumor and macrophage activation induced by alkali-extracted polysaccharide from Pleurotus ostreatusFanli Kong, Feng-E Li, Zhongmei He, et al.
Food Chemistry|April 3, 2020
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar proteinJinfeng Pan, Hongliang Lian, Hui Jia, et al.
International Journal of Biological Macromolecules|January 24, 2025
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by themXiuqin Wang, Zhangyue Shen, Ruoyi Hao, et al.
Foods (Basel, Switzerland)|January 8, 2025
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase EmulsionsYinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.
Food Chemistry|May 14, 2023
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gelYinyin Lv, Xiaosong Sun, Hui Jia, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Journal of the Science of Food and Agriculture|July 23, 2022
Erratum: Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systemsRuoyi Hao, Jinfeng Pan, Sarvenaz Khalili Tilami, et al.
Bioengineering (Basel, Switzerland)|February 27, 2026
Integrating Dynamic Representation and Multi-Priors for Transnasal Intubation via Visual Foundation ModelJinyu Liu, Yang Zhou, Ruoyi Hao, et al.
Journal of the Science of Food and Agriculture|July 3, 2020
Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systemsRuoyi Hao, Jinfeng Pan, Sarvenaz Khalili Tilami, et al.
Food Chemistry: X|September 18, 2024
Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent filmRuoyi Hao, Shiwen Pang, Jan Mraz, et al.
IEEE Journal of Biomedical and Health Informatics|April 30, 2026
A Real-time Scale-robust Network for Glottis Segmentation in Nasal Transnasal IntubationYang Zhou, Chaoyong Zhang, Ruoyi Hao, et al.
International Journal of Biological Macromolecules|June 20, 2014
Anti-tumor and macrophage activation induced by alkali-extracted polysaccharide from Pleurotus ostreatusFanli Kong, Feng-E Li, Zhongmei He, et al.
Food Chemistry|April 3, 2020
Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar proteinJinfeng Pan, Hongliang Lian, Hui Jia, et al.
International Journal of Biological Macromolecules|January 24, 2025
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by themXiuqin Wang, Zhangyue Shen, Ruoyi Hao, et al.
Foods (Basel, Switzerland)|January 8, 2025
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase EmulsionsYinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.
Food Chemistry|May 14, 2023
Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gelYinyin Lv, Xiaosong Sun, Hui Jia, et al.
Pageof 2