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Xiaobin Ma

Showing results (11-20 of 107) with videos related to

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Food Chemistry|April 8, 2022
Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharideXiaobin Ma, Chengdeng Chi, Yunfeng Pu, et al.
Human Gene Therapy. Clinical Development|November 13, 2019
Inhibition of miR-203 Ameliorates Osteoarthritis Cartilage Degradation in the Postmenopausal Rat Model: Involvement of Estrogen Receptor αLijun Tian, Zhiyong Su, Xiaobin Ma, et al.
European Spine Journal : Official Publication of the European Spine Society, the European Spinal Deformity Society, and the European Section of the Cervical Spine Research Society|February 13, 2026
Correction: A modified bone cement pusher for percutaneous vertebroplasty combined with multi-target negative pressure rotary-cutting technique in puncture biopsy for bone tumorsZhengyong Tao, Zongqiang Yang, Xiaobin Ma, et al.
Foods (Basel, Switzerland)|August 26, 2022
In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with UltrasoundXiaobin Ma, Tianyi Yan, Song Miao, et al.
Current Medicinal Chemistry|June 29, 2026
Ferritinophagy-Related Genes in Breast Cancer: Insights from Multi-Omics AnalysisWen Luo, Peng Xu, Hao Wu, et al.
Food Chemistry|December 4, 2018
LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulpBalarabe B Ismail, Yunfeng Pu, Mingming Guo, et al.
Carbohydrate Polymers|September 1, 2016
Degradation kinetics and structural characteristics of pectin under simultaneous sonochemical-enzymatic functionsXiaobin Ma, Wenjun Wang, Danli Wang, et al.
Foods (Basel, Switzerland)|October 14, 2022
Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> PolysaccharidesFurong Hou, Shuhui Yang, Xiaobin Ma, et al.
Water Research|December 29, 2023
New progress in the deep understanding of the biocake layer property: Combined effect of neglected protein secondary structure, morphology, and mechanismXishou Guo, Xiaobin Tang, Meng Zhang, et al.
Journal of Food Science|December 15, 2018
Co-Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant ActivityWeijun Chen, Mingming Zou, Xiaobin Ma, et al.
Pageof 11

Showing results (11-20 of 107) with videos related to

Sort By:
Pageof 11
Food Chemistry|April 8, 2022
Conjugation of soy protein isolate (SPI) with pectin: effects of structural modification of the grafting polysaccharideXiaobin Ma, Chengdeng Chi, Yunfeng Pu, et al.
Human Gene Therapy. Clinical Development|November 13, 2019
Inhibition of miR-203 Ameliorates Osteoarthritis Cartilage Degradation in the Postmenopausal Rat Model: Involvement of Estrogen Receptor αLijun Tian, Zhiyong Su, Xiaobin Ma, et al.
European Spine Journal : Official Publication of the European Spine Society, the European Spinal Deformity Society, and the European Section of the Cervical Spine Research Society|February 13, 2026
Correction: A modified bone cement pusher for percutaneous vertebroplasty combined with multi-target negative pressure rotary-cutting technique in puncture biopsy for bone tumorsZhengyong Tao, Zongqiang Yang, Xiaobin Ma, et al.
Foods (Basel, Switzerland)|August 26, 2022
In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with UltrasoundXiaobin Ma, Tianyi Yan, Song Miao, et al.
Current Medicinal Chemistry|June 29, 2026
Ferritinophagy-Related Genes in Breast Cancer: Insights from Multi-Omics AnalysisWen Luo, Peng Xu, Hao Wu, et al.
Food Chemistry|December 4, 2018
LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulpBalarabe B Ismail, Yunfeng Pu, Mingming Guo, et al.
Carbohydrate Polymers|September 1, 2016
Degradation kinetics and structural characteristics of pectin under simultaneous sonochemical-enzymatic functionsXiaobin Ma, Wenjun Wang, Danli Wang, et al.
Foods (Basel, Switzerland)|October 14, 2022
Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> PolysaccharidesFurong Hou, Shuhui Yang, Xiaobin Ma, et al.
Water Research|December 29, 2023
New progress in the deep understanding of the biocake layer property: Combined effect of neglected protein secondary structure, morphology, and mechanismXishou Guo, Xiaobin Tang, Meng Zhang, et al.
Journal of Food Science|December 15, 2018
Co-Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant ActivityWeijun Chen, Mingming Zou, Xiaobin Ma, et al.
Pageof 11