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Shulan Xiao

Showing results (1-10 of 15) with videos related to

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Food Chemistry|January 15, 2023
Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powderShulan Xiao, Dong Uk Ahn
Food Chemistry|May 8, 2025
Formulation and characterization of protein-based complexes for nutrient delivery: Impact of polysaccharides on the encapsulation of curcumin with ovalbuminShulan Xiao, Dong Uk Ahn
Food Research International (Ottawa, Ont.)|September 9, 2025
Fortifying an emulsified meat product with co-encapsulated omega-3 fatty acids and luteinShulan Xiao, Dong Uk Ahn
Cell Reports|June 29, 2024
Probing multiplexed basal dendritic computations using two-photon 3D holographic uncagingShulan Xiao, Saumitra Yadav, Krishna Jayant
Biorxiv : the Preprint Server for Biology|November 18, 2024
Mild focal cooling selectively impacts computations in dendritic treesMeisam Habibi Matin, Shulan Xiao, Krishna Jayant
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|April 9, 2026
Mild Focal Cooling Decouples Dendrites to Reconfigure Cortical OutputMeisam Habibi Matin, Shulan Xiao, Krishna Jayant
Biophysical Journal|April 30, 2026
Thermophoresis Induced by Photothermal Shock Alters Reversal Potential and Capacitance in NeuronsMeisam Habibi Matin, Shulan Xiao, Krishna Jayant
Food Chemistry|August 10, 2020
Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Food Chemistry|February 26, 2022
Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular dockingHaizhou Wu, Jie Yin, Shulan Xiao, et al.
Food Chemistry|October 17, 2020
Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Food Chemistry|January 15, 2023
Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powderShulan Xiao, Dong Uk Ahn
Food Chemistry|May 8, 2025
Formulation and characterization of protein-based complexes for nutrient delivery: Impact of polysaccharides on the encapsulation of curcumin with ovalbuminShulan Xiao, Dong Uk Ahn
Food Research International (Ottawa, Ont.)|September 9, 2025
Fortifying an emulsified meat product with co-encapsulated omega-3 fatty acids and luteinShulan Xiao, Dong Uk Ahn
Cell Reports|June 29, 2024
Probing multiplexed basal dendritic computations using two-photon 3D holographic uncagingShulan Xiao, Saumitra Yadav, Krishna Jayant
Biorxiv : the Preprint Server for Biology|November 18, 2024
Mild focal cooling selectively impacts computations in dendritic treesMeisam Habibi Matin, Shulan Xiao, Krishna Jayant
Advanced Science (Weinheim, Baden-Wurttemberg, Germany)|April 9, 2026
Mild Focal Cooling Decouples Dendrites to Reconfigure Cortical OutputMeisam Habibi Matin, Shulan Xiao, Krishna Jayant
Biophysical Journal|April 30, 2026
Thermophoresis Induced by Photothermal Shock Alters Reversal Potential and Capacitance in NeuronsMeisam Habibi Matin, Shulan Xiao, Krishna Jayant
Food Chemistry|August 10, 2020
Impact of lipid composition and muscle microstructure on myoglobin-mediated lipid oxidation in washed cod and pig muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Food Chemistry|February 26, 2022
Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular dockingHaizhou Wu, Jie Yin, Shulan Xiao, et al.
Food Chemistry|October 17, 2020
Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscleHaizhou Wu, Shulan Xiao, Jie Yin, et al.
Pageof 2