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Xiaojie Qian

Showing results (1-10 of 19) with videos related to

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Food Chemistry|July 8, 2021
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storageXiaojie Qian, Yujuan Gu, Binghua Sun, et al.
Food Chemistry|November 2, 2022
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat doughYujuan Gu, Xiaojie Qian, Binghua Sun, et al.
International Journal of Biological Macromolecules|December 14, 2024
Understanding the dual impact of oat protein on the structure and digestion of oat starch at pre- and post-retrogradation stagesXiaojie Qian, Binghua Sun, Menglu Zhou, et al.
International Journal of Biological Macromolecules|March 23, 2023
Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanismXiaojie Qian, Binghua Sun, Yujuan Gu, et al.
ACS Applied Materials & Interfaces|July 25, 2019
Harnessing the Day-Night Rhythm of Humidity and Sunlight into Mechanical Work Using Recyclable and Reprogrammable Soft ActuatorsQiaomei Chen, Xiaojie Qian, Yanshuang Xu, et al.
Angewandte Chemie (International Ed. in English)|January 7, 2020
Liquid-Crystalline Soft Actuators with Switchable Thermal ReprogrammabilityYahe Wu, Yang Yang, Xiaojie Qian, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flourXiaojie Qian, Lingfang Zhang, Binghua Sun, et al.
Food Research International (Ottawa, Ont.)|July 6, 2026
Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamicsMengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules|March 20, 2026
Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivitiesJing Han, Yiqian Song, Li Li, et al.
Chemical Science|April 19, 2019
Durable liquid-crystalline vitrimer actuatorsQiaomei Chen, Yongsan Li, Yang Yang, et al.
Pageof 2

Showing results (1-10 of 19) with videos related to

Sort By:
Pageof 2
Food Chemistry|July 8, 2021
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storageXiaojie Qian, Yujuan Gu, Binghua Sun, et al.
Food Chemistry|November 2, 2022
Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat doughYujuan Gu, Xiaojie Qian, Binghua Sun, et al.
International Journal of Biological Macromolecules|December 14, 2024
Understanding the dual impact of oat protein on the structure and digestion of oat starch at pre- and post-retrogradation stagesXiaojie Qian, Binghua Sun, Menglu Zhou, et al.
International Journal of Biological Macromolecules|March 23, 2023
Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanismXiaojie Qian, Binghua Sun, Yujuan Gu, et al.
ACS Applied Materials & Interfaces|July 25, 2019
Harnessing the Day-Night Rhythm of Humidity and Sunlight into Mechanical Work Using Recyclable and Reprogrammable Soft ActuatorsQiaomei Chen, Xiaojie Qian, Yanshuang Xu, et al.
Angewandte Chemie (International Ed. in English)|January 7, 2020
Liquid-Crystalline Soft Actuators with Switchable Thermal ReprogrammabilityYahe Wu, Yang Yang, Xiaojie Qian, et al.
Food Research International (Ottawa, Ont.)|May 17, 2025
Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flourXiaojie Qian, Lingfang Zhang, Binghua Sun, et al.
Food Research International (Ottawa, Ont.)|July 6, 2026
Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamicsMengyuan Li, Li Li, Binghua Sun, et al.
International Journal of Biological Macromolecules|March 20, 2026
Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivitiesJing Han, Yiqian Song, Li Li, et al.
Chemical Science|April 19, 2019
Durable liquid-crystalline vitrimer actuatorsQiaomei Chen, Yongsan Li, Yang Yang, et al.
Pageof 2