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Xiaoke Peng

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

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Critical Reviews in Food Science and Nutrition|March 23, 2024
EGCG-based nanoparticles: synthesis, properties, and applicationsXiaoke Peng, David Julian McClements, Xuebo Liu, et al.
Frontiers in Neurology|December 13, 2024
Differences in the effect of repetitive transcranial magnetic stimulation and median nerve electrical stimulation in patients with prolonged disorders of consciousness after intracerebral hemorrhage: a randomized controlled trial protocolGuoshun Zhao, Mingzhu Fang, Shiyu Han, et al.
Food Chemistry|August 13, 2024
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactivesXiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Food Chemistry|November 23, 2021
Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitorYi Song, Wenyue Li, Hefei Yang, et al.
Food Chemistry|July 21, 2023
Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopeneSiqi Guo, Qing Guo, Yifan Zhang, et al.
Critical Reviews in Food Science and Nutrition|November 2, 2022
Neural network in food analyticsPeihua Ma, Zhikun Zhang, Xiaoxue Jia, et al.
Pageof 1

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

Sort By:
Pageof 1
Critical Reviews in Food Science and Nutrition|March 23, 2024
EGCG-based nanoparticles: synthesis, properties, and applicationsXiaoke Peng, David Julian McClements, Xuebo Liu, et al.
Frontiers in Neurology|December 13, 2024
Differences in the effect of repetitive transcranial magnetic stimulation and median nerve electrical stimulation in patients with prolonged disorders of consciousness after intracerebral hemorrhage: a randomized controlled trial protocolGuoshun Zhao, Mingzhu Fang, Shiyu Han, et al.
Food Chemistry|August 13, 2024
Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactivesXiaojia Yan, Xiaoke Peng, David Julian McClements, et al.
Food Chemistry|November 23, 2021
Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitorYi Song, Wenyue Li, Hefei Yang, et al.
Food Chemistry|July 21, 2023
Preparation of enzymatically cross-linked α-lactalbumin nanoparticles and their application for encapsulating lycopeneSiqi Guo, Qing Guo, Yifan Zhang, et al.
Critical Reviews in Food Science and Nutrition|November 2, 2022
Neural network in food analyticsPeihua Ma, Zhikun Zhang, Xiaoxue Jia, et al.
Pageof 1