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Shangyuan Sang

Showing results (1-10 of 40) with videos related to

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Foods (Basel, Switzerland)|October 23, 2021
Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics SimulationShangyuan Sang, Xueming Xu, Xiao Zhu, et al.
Journal of Agricultural and Food Chemistry|July 31, 2014
Biological functionality of soyasaponins and soyasapogenolsCuie Guang, Jie Chen, Shangyuan Sang, et al.
Foods (Basel, Switzerland)|July 9, 2022
Emerging Approach for Fish Freshness Evaluation: Principle, Application and ChallengesZhepeng Zhang, Ying Sun, Shangyuan Sang, et al.
Food Chemistry: X|June 24, 2024
Effects of wheat starch content on its flour and frozen dough breadZixuan Yang, Jinling Li, Zhili Ji, et al.
Foods (Basel, Switzerland)|July 11, 2023
A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (<i>Pseudosciaena crocea</i>) Surimi by Low-Field Nuclear Magnetic Resonance and Raman SpectroscopyShangyuan Sang, Xiaoyun Chen, Ying Qin, et al.
Journal of the Science of Food and Agriculture|March 12, 2025
Rapid quality evaluation of wheat flour containing moderate level of gluten using near-infrared spectroscopy and chemometricsHuixin Yang, Jiali Xing, Hongtao Lei, et al.
Frontiers in Microbiology|November 21, 2022
Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of <i>Scomber japonicus</i>Jingyi Chen, Haiqing Tang, Mengsi Zhang, et al.
Food Chemistry: X|May 6, 2022
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and breadShangyuan Sang, Changrong Ou, Yaqian Fu, et al.
Carbohydrate Polymers|November 8, 2017
Structural and physicochemical changes in guar gum by alcohol-acid treatmentDandan Li, Na Yang, Yao Zhang, et al.
Frontiers in Nutrition|December 5, 2022
Origin of static magnetic field induced quality improvement in sea bass (<i>Lateolabrax japonicus</i>) during cold storage: Microbial growth inhibition and protein structure stabilizationLi Tong, Haiqing Tang, Jingyi Chen, et al.
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|October 23, 2021
Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics SimulationShangyuan Sang, Xueming Xu, Xiao Zhu, et al.
Journal of Agricultural and Food Chemistry|July 31, 2014
Biological functionality of soyasaponins and soyasapogenolsCuie Guang, Jie Chen, Shangyuan Sang, et al.
Foods (Basel, Switzerland)|July 9, 2022
Emerging Approach for Fish Freshness Evaluation: Principle, Application and ChallengesZhepeng Zhang, Ying Sun, Shangyuan Sang, et al.
Food Chemistry: X|June 24, 2024
Effects of wheat starch content on its flour and frozen dough breadZixuan Yang, Jinling Li, Zhili Ji, et al.
Foods (Basel, Switzerland)|July 11, 2023
A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (<i>Pseudosciaena crocea</i>) Surimi by Low-Field Nuclear Magnetic Resonance and Raman SpectroscopyShangyuan Sang, Xiaoyun Chen, Ying Qin, et al.
Journal of the Science of Food and Agriculture|March 12, 2025
Rapid quality evaluation of wheat flour containing moderate level of gluten using near-infrared spectroscopy and chemometricsHuixin Yang, Jiali Xing, Hongtao Lei, et al.
Frontiers in Microbiology|November 21, 2022
Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation of <i>Scomber japonicus</i>Jingyi Chen, Haiqing Tang, Mengsi Zhang, et al.
Food Chemistry: X|May 6, 2022
Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and breadShangyuan Sang, Changrong Ou, Yaqian Fu, et al.
Carbohydrate Polymers|November 8, 2017
Structural and physicochemical changes in guar gum by alcohol-acid treatmentDandan Li, Na Yang, Yao Zhang, et al.
Frontiers in Nutrition|December 5, 2022
Origin of static magnetic field induced quality improvement in sea bass (<i>Lateolabrax japonicus</i>) during cold storage: Microbial growth inhibition and protein structure stabilizationLi Tong, Haiqing Tang, Jingyi Chen, et al.
Pageof 4