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Sheng Geng

Showing results (41-50 of 91) with videos related to

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International Journal of Biological Macromolecules|April 3, 2023
The physicochemical properties and Pickering emulsifying capacity of acorn starchChangsheng Guo, Fenxia Han, Sheng Geng, et al.
Food Chemistry|March 25, 2023
Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studiesSheng Geng, Fenxia Han, Xiaofan Lv, et al.
IEEE Transactions on Neural Networks and Learning Systems|September 16, 2025
FEU-Diff: A Diffusion Model With Fuzzy Evidence-Driven Dynamic Uncertainty Fusion for Medical Image SegmentationSheng Geng, Shu Jiang, Tao Hou, et al.
Food Chemistry|September 14, 2024
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsionsYuxiang Wang, Benguo Liu, Yuling Ma, et al.
Archives of Biochemistry and Biophysics|July 26, 2002
Purification and characterization of a novel glutathione S-transferase from Asaphis dichotomaHai ling Yang, Li jia Nie, Sheng geng Zhu, et al.
Food Chemistry|January 4, 2020
Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studiesSheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Science Bulletin|October 8, 2025
Femtoscopy can tell whether Z<sub>c</sub>(3900) and Z<sub>cs</sub>(3985) are resonances, virtual states, or bound statesZhi-Wei Liu, Jun-Xu Lu, Ming-Zhu Liu, et al.
Food Chemistry|March 21, 2017
Interaction of phenolic acids with trypsin: Experimental and molecular modeling studiesBenguo Liu, Huizhi Xiao, Jiaqi Li, et al.
Science Bulletin|December 22, 2022
Weak radiative hyperon decays in covariant baryon chiral perturbation theoryRui-Xiang Shi, Shuang-Yi Li, Jun-Xu Lu, et al.
Food Chemistry|November 20, 2021
Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixtureSheng Geng, Yunbo Li, Jinling Lv, et al.
Pageof 10

Showing results (41-50 of 91) with videos related to

Sort By:
Pageof 10
International Journal of Biological Macromolecules|April 3, 2023
The physicochemical properties and Pickering emulsifying capacity of acorn starchChangsheng Guo, Fenxia Han, Sheng Geng, et al.
Food Chemistry|March 25, 2023
Formation mechanism of Pickering emulsion gels stabilized by proanthocyanidin particles: Experimental and molecular dynamics studiesSheng Geng, Fenxia Han, Xiaofan Lv, et al.
IEEE Transactions on Neural Networks and Learning Systems|September 16, 2025
FEU-Diff: A Diffusion Model With Fuzzy Evidence-Driven Dynamic Uncertainty Fusion for Medical Image SegmentationSheng Geng, Shu Jiang, Tao Hou, et al.
Food Chemistry|September 14, 2024
Oil/water interface behavior of hesperidin methylchalcone and its application in nano-emulsionsYuxiang Wang, Benguo Liu, Yuling Ma, et al.
Archives of Biochemistry and Biophysics|July 26, 2002
Purification and characterization of a novel glutathione S-transferase from Asaphis dichotomaHai ling Yang, Li jia Nie, Sheng geng Zhu, et al.
Food Chemistry|January 4, 2020
Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studiesSheng Geng, Zhaojing Jiang, Hanjun Ma, et al.
Science Bulletin|October 8, 2025
Femtoscopy can tell whether Z<sub>c</sub>(3900) and Z<sub>cs</sub>(3985) are resonances, virtual states, or bound statesZhi-Wei Liu, Jun-Xu Lu, Ming-Zhu Liu, et al.
Food Chemistry|March 21, 2017
Interaction of phenolic acids with trypsin: Experimental and molecular modeling studiesBenguo Liu, Huizhi Xiao, Jiaqi Li, et al.
Science Bulletin|December 22, 2022
Weak radiative hyperon decays in covariant baryon chiral perturbation theoryRui-Xiang Shi, Shuang-Yi Li, Jun-Xu Lu, et al.
Food Chemistry|November 20, 2021
Fabrication of food-grade Pickering high internal phase emulsions (HIPEs) stabilized by a dihydromyricetin and lysozyme mixtureSheng Geng, Yunbo Li, Jinling Lv, et al.
Pageof 10