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Weibiao Zhou

Showing results (1-10 of 113) with videos related to

Pageof 12
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Food Chemistry|December 26, 2018
Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestionYuan Huang, Weibiao Zhou
Journal of Agricultural and Food Chemistry|December 23, 2004
Stability of tea catechins in the breadmaking processRong Wang, Weibiao Zhou
Food Chemistry|November 23, 2013
Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacitiesXiaonan Sui, Weibiao Zhou
Food Chemistry|August 31, 2014
Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrierWei Wang, Weibiao Zhou
Food Chemistry|July 10, 2025
Erratum to "Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibre" [Food Chem. 488 (2025) 144786]Danlan Huang, Weibiao Zhou
Foods (Basel, Switzerland)|April 15, 2025
Editorial Viewpoint on the Special Issue "Food Process Modeling, Optimisation and Control" from Editorial Board Members' Collection SeriesMohsen Gavahian, Weibiao Zhou
Food Chemistry|May 24, 2025
Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibreDanlan Huang, Weibiao Zhou
Journal of Agricultural and Food Chemistry|January 6, 2026
Co-Refolding of Pea Protein and C-Phycocyanin for Multifunctional Hydrocolloids at pH 5Chengxin He, Weibiao Zhou
Food Research International (Ottawa, Ont.)|May 12, 2026
Selective precipitation-induced conformational modulation of pea proteins enhances adsorption at the oil-water interfaceChengxin He, Weibiao Zhou
Advances in Food and Nutrition Research|June 6, 2022
Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technologyHongfei Zhang, Weibiao Zhou
Pageof 12

Showing results (1-10 of 113) with videos related to

Sort By:
Pageof 12
Food Chemistry|December 26, 2018
Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestionYuan Huang, Weibiao Zhou
Journal of Agricultural and Food Chemistry|December 23, 2004
Stability of tea catechins in the breadmaking processRong Wang, Weibiao Zhou
Food Chemistry|November 23, 2013
Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacitiesXiaonan Sui, Weibiao Zhou
Food Chemistry|August 31, 2014
Characterisation of spray dried soy sauce powders made by adding crystalline carbohydrates to drying carrierWei Wang, Weibiao Zhou
Food Chemistry|July 10, 2025
Erratum to "Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibre" [Food Chem. 488 (2025) 144786]Danlan Huang, Weibiao Zhou
Foods (Basel, Switzerland)|April 15, 2025
Editorial Viewpoint on the Special Issue "Food Process Modeling, Optimisation and Control" from Editorial Board Members' Collection SeriesMohsen Gavahian, Weibiao Zhou
Food Chemistry|May 24, 2025
Effect of micronisation on the structure and physicochemical properties of peanut skin and its insoluble dietary fibreDanlan Huang, Weibiao Zhou
Journal of Agricultural and Food Chemistry|January 6, 2026
Co-Refolding of Pea Protein and C-Phycocyanin for Multifunctional Hydrocolloids at pH 5Chengxin He, Weibiao Zhou
Food Research International (Ottawa, Ont.)|May 12, 2026
Selective precipitation-induced conformational modulation of pea proteins enhances adsorption at the oil-water interfaceChengxin He, Weibiao Zhou
Advances in Food and Nutrition Research|June 6, 2022
Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technologyHongfei Zhang, Weibiao Zhou
Pageof 12