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Taotao Dai

Showing results (1-10 of 83) with videos related to

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Journal of Agricultural and Food Chemistry|August 14, 2020
Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size DecreasesMahesh Kharat, Joy Aberg, Taotao Dai, et al.
International Journal of Biological Macromolecules|February 23, 2019
Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulationTaotao Dai, Jun Chen, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|August 12, 2025
Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behaviorXiaoyun Fei, Hui Xue, Hongtao Chen, et al.
Food Chemistry|January 30, 2021
Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effectsTao Liao, Lei Zhou, Junping Liu, et al.
Journal of Food Science and Technology|March 4, 2020
Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulationYujia Xu, Taotao Dai, Kechou Huang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice proteinYuxuan Qiu, David Julian McClements, Jun Chen, et al.
International Journal of Biological Macromolecules|January 13, 2024
Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stabilityYejun Zhong, Shan Sun, Taotao Dai, et al.
Journal of Food Science|August 11, 2025
Exploration of Non-Covalent Interactions of Peanut Allergen Ara h 2 With Tannic Acid: Insights Into Molecular Structure and In Vitro AllergenicityQin Geng, David Julian McClements, Taotao Dai, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexesTi Li, Xin Li, Taotao Dai, et al.
Foods (Basel, Switzerland)|June 2, 2021
Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (<i>Macadamia integrifolia</i>) Cultivars in ChinaXixiang Shuai, Taotao Dai, Mingshun Chen, et al.
Pageof 9

Showing results (1-10 of 83) with videos related to

Sort By:
Pageof 9
Journal of Agricultural and Food Chemistry|August 14, 2020
Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size DecreasesMahesh Kharat, Joy Aberg, Taotao Dai, et al.
International Journal of Biological Macromolecules|February 23, 2019
Investigation the interaction between procyanidin dimer and α-glucosidase: Spectroscopic analyses and molecular docking simulationTaotao Dai, Jun Chen, David Julian McClements, et al.
Food Research International (Ottawa, Ont.)|August 12, 2025
Glycosylation of whey protein-gallic acid conjugates with pectin: Improved emulsifying property and interfacial behaviorXiaoyun Fei, Hui Xue, Hongtao Chen, et al.
Food Chemistry|January 30, 2021
Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effectsTao Liao, Lei Zhou, Junping Liu, et al.
Journal of Food Science and Technology|March 4, 2020
Analyses on the binding interaction between rice glutelin and conjugated linoleic acid by multi-spectroscopy and computational docking simulationYujia Xu, Taotao Dai, Kechou Huang, et al.
Food Research International (Ottawa, Ont.)|April 22, 2023
Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice proteinYuxuan Qiu, David Julian McClements, Jun Chen, et al.
International Journal of Biological Macromolecules|January 13, 2024
Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stabilityYejun Zhong, Shan Sun, Taotao Dai, et al.
Journal of Food Science|August 11, 2025
Exploration of Non-Covalent Interactions of Peanut Allergen Ara h 2 With Tannic Acid: Insights Into Molecular Structure and In Vitro AllergenicityQin Geng, David Julian McClements, Taotao Dai, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Binding mechanism and antioxidant capacity of selected phenolic acid - β-casein complexesTi Li, Xin Li, Taotao Dai, et al.
Foods (Basel, Switzerland)|June 2, 2021
Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia (<i>Macadamia integrifolia</i>) Cultivars in ChinaXixiang Shuai, Taotao Dai, Mingshun Chen, et al.
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