Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Xi-Xiang Shuai

Showing results (1-10 of 6) with videos related to

Pageof 1
Sort By:
Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Different Black Mulberry Fruits (<i>Morus nigra</i> L.) Based on Phenolic Compounds and Antioxidant ActivityRi-Si Wang, Pan-Hao Dong, Xi-Xiang Shuai, et al.
Polymers|April 10, 2019
Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol ConcentrationsCheng-Mei Liu, Lu Liang, Xi-Xiang Shuai, et al.
Polymers|August 10, 2021
Pectin/Activated Carbon-Based Porous Microsphere for Pb<sup>2+</sup> Adsorption: Characterization and Adsorption BehaviourRi-Si Wang, Ya Li, Xi-Xiang Shuai, et al.
Food Chemistry|July 21, 2014
The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seedsJun Chen, Shuang-Shuang Wu, Rui-Hong Liang, et al.
International Journal of Biological Macromolecules|October 28, 2022
Preparation of ethylenediamine-modified pectin/alginate/Fe<sub>3</sub>O<sub>4</sub> microsphere and its efficient Pb<sup>2+</sup> adsorption propertiesYa Li, Xi-Xiang Shuai, Ming Zhang, et al.
Frontiers in Nutrition|February 21, 2024
Characterization, antioxidant and antitumor activities of phenolic compounds from <i>Amomum villosum</i> LourMing Zhang, Xi-Xiang Shuai, Zhi Wei, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|May 14, 2022
Evaluation of Different Black Mulberry Fruits (<i>Morus nigra</i> L.) Based on Phenolic Compounds and Antioxidant ActivityRi-Si Wang, Pan-Hao Dong, Xi-Xiang Shuai, et al.
Polymers|April 10, 2019
Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol ConcentrationsCheng-Mei Liu, Lu Liang, Xi-Xiang Shuai, et al.
Polymers|August 10, 2021
Pectin/Activated Carbon-Based Porous Microsphere for Pb<sup>2+</sup> Adsorption: Characterization and Adsorption BehaviourRi-Si Wang, Ya Li, Xi-Xiang Shuai, et al.
Food Chemistry|July 21, 2014
The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seedsJun Chen, Shuang-Shuang Wu, Rui-Hong Liang, et al.
International Journal of Biological Macromolecules|October 28, 2022
Preparation of ethylenediamine-modified pectin/alginate/Fe<sub>3</sub>O<sub>4</sub> microsphere and its efficient Pb<sup>2+</sup> adsorption propertiesYa Li, Xi-Xiang Shuai, Ming Zhang, et al.
Frontiers in Nutrition|February 21, 2024
Characterization, antioxidant and antitumor activities of phenolic compounds from <i>Amomum villosum</i> LourMing Zhang, Xi-Xiang Shuai, Zhi Wei, et al.
Pageof 1