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Weichun Pan

Showing results (11-20 of 53) with videos related to

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Frontiers in Nutrition|January 23, 2023
The influence of KCl concentration on the gelation of myofibrillar protein giant squid (<i>Dosidicus gigas</i>) due to molecular conformation changeFuge Niu, Shuang Ma, Xiuzhen Zhang, et al.
Food Chemistry|September 28, 2021
The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) minceFuge Niu, Jiao Yu, Jiamei Fan, et al.
Biophysical Journal|October 17, 2006
Metastable mesoscopic clusters in solutions of sickle-cell hemoglobinWeichun Pan, Oleg Galkin, Luis Filobelo, et al.
Journal of Food Science and Technology|March 4, 2020
Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexesFuge Niu, Mengya Li, Jiamei Fan, et al.
Biomacromolecules|March 13, 2023
Aggregation and Growth Mechanism of Ovalbumin and Sodium Carboxymethylcellulose Colloidal Particles under Thermal InductionFuge Niu, Feina Gu, Mengdi Zhao, et al.
Food Chemistry|December 8, 2024
The probing for nanoparticles in soybean protein isolate solutionsWeichun Pan, Wenhan Wu, Shuang Ma, et al.
Food Chemistry|June 13, 2020
Properties of nano protein particle in solutions of myofibrillar protein extracted from giant squid (Dosidicusgigas)Fuge Niu, Yu Jiao, Rui Zhang, et al.
Carbohydrate Polymers|April 2, 2017
The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistanceFuge Niu, Mengya Li, Qi Huang, et al.
Food Chemistry|March 15, 2026
Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative fluorescence methodFuge Niu, Chunfang He, Huabin Liao, et al.
Carbohydrate Polymers|August 8, 2021
Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcuminFuge Niu, Demei Hu, Feina Gu, et al.
Pageof 6

Showing results (11-20 of 53) with videos related to

Sort By:
Pageof 6
Frontiers in Nutrition|January 23, 2023
The influence of KCl concentration on the gelation of myofibrillar protein giant squid (<i>Dosidicus gigas</i>) due to molecular conformation changeFuge Niu, Shuang Ma, Xiuzhen Zhang, et al.
Food Chemistry|September 28, 2021
The role of glycerol on the thermal gelation of myofibrillar protein from giant squid (Dosidicus gigas) minceFuge Niu, Jiao Yu, Jiamei Fan, et al.
Biophysical Journal|October 17, 2006
Metastable mesoscopic clusters in solutions of sickle-cell hemoglobinWeichun Pan, Oleg Galkin, Luis Filobelo, et al.
Journal of Food Science and Technology|March 4, 2020
Structural characteristics and digestibility of bovine skin protein and corn starch extruded blend complexesFuge Niu, Mengya Li, Jiamei Fan, et al.
Biomacromolecules|March 13, 2023
Aggregation and Growth Mechanism of Ovalbumin and Sodium Carboxymethylcellulose Colloidal Particles under Thermal InductionFuge Niu, Feina Gu, Mengdi Zhao, et al.
Food Chemistry|December 8, 2024
The probing for nanoparticles in soybean protein isolate solutionsWeichun Pan, Wenhan Wu, Shuang Ma, et al.
Food Chemistry|June 13, 2020
Properties of nano protein particle in solutions of myofibrillar protein extracted from giant squid (Dosidicusgigas)Fuge Niu, Yu Jiao, Rui Zhang, et al.
Carbohydrate Polymers|April 2, 2017
The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistanceFuge Niu, Mengya Li, Qi Huang, et al.
Food Chemistry|March 15, 2026
Interfacial behavior and stability of ovalbumin/gum arabic complex stabilized W/O/W emulsion: fourth derivative fluorescence methodFuge Niu, Chunfang He, Huabin Liao, et al.
Carbohydrate Polymers|August 8, 2021
Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcuminFuge Niu, Demei Hu, Feina Gu, et al.
Pageof 6