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Xingfei Li

Showing results (31-40 of 80) with videos related to

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Carbohydrate Polymers|March 23, 2017
An advance for removing antinutritional protease inhibitors: Soybean whey purification of Bowman-Birk chymotrypsin inhibitor by combination of two oppositely charged polysaccharidesXingfei Li, Yufei Hua, Yeming Chen, et al.
Food & Function|March 4, 2025
A comparative study on the protein digestion of four different soy beverages: effects of the composition, microstructure, and protein digestibility evaluation methodJunna Zhao, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting conditionXiangzhen Kong, Zilin Huang, Caimeng Zhang, et al.
Journal of Agricultural and Food Chemistry|January 28, 2020
Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S AlbuminsShunuan Yang, Xingfei Li, Yufei Hua, et al.
Journal of Agricultural and Food Chemistry|March 23, 2018
Protein Separation Coacervation with Carboxymethyl Cellulose of Different Substitution Degree: Noninteracting Behavior of Bowman-Birk Chymotrypsin InhibitorXingfei Li, Jie Long, Yufei Hua, et al.
Sensors (Basel, Switzerland)|February 15, 2022
Depth-Keeping Control for a Deep-Sea Self-Holding Intelligent Buoy System Based on Inversion Time Constraint Stability Strategy OptimizationQiang Wang, Xingfei Li, Zurong Qiu, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurtXinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Journal of Agricultural and Food Chemistry|March 29, 2024
A β-Primeverosidase-like Enzyme in Soybean [<i>Glycine max</i> (L.) Merr] Hypocotyls: Specificity toward 1-Octen-3-yl and 3-Octanyl β-PrimeverosidesXiaoxiao Feng, Yiwen Zhu, Zhiyong Cui, et al.
Journal of Food Science|December 1, 2024
Colloidal state-based studies on the chloride salts of magnesium- and calcium-induced coagulation of soymilksQianru Li, Yufei Hua, Xingfei Li, et al.
Journal of Agricultural and Food Chemistry|December 30, 2021
Formation Mechanism of Hexanal and (<i>E</i>)-2-Hexenal during Soybean [<i>Glycine max</i> (L.) Merr] Processing Based on the Subcellular and Molecular LevelsXiaoxiao Feng, Xingfei Li, Caimeng Zhang, et al.
Pageof 8

Showing results (31-40 of 80) with videos related to

Sort By:
Pageof 8
Carbohydrate Polymers|March 23, 2017
An advance for removing antinutritional protease inhibitors: Soybean whey purification of Bowman-Birk chymotrypsin inhibitor by combination of two oppositely charged polysaccharidesXingfei Li, Yufei Hua, Yeming Chen, et al.
Food & Function|March 4, 2025
A comparative study on the protein digestion of four different soy beverages: effects of the composition, microstructure, and protein digestibility evaluation methodJunna Zhao, Xiangzhen Kong, Caimeng Zhang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting conditionXiangzhen Kong, Zilin Huang, Caimeng Zhang, et al.
Journal of Agricultural and Food Chemistry|January 28, 2020
Selective Complex Coacervation of Pea Whey Proteins with Chitosan To Purify Main 2S AlbuminsShunuan Yang, Xingfei Li, Yufei Hua, et al.
Journal of Agricultural and Food Chemistry|March 23, 2018
Protein Separation Coacervation with Carboxymethyl Cellulose of Different Substitution Degree: Noninteracting Behavior of Bowman-Birk Chymotrypsin InhibitorXingfei Li, Jie Long, Yufei Hua, et al.
Sensors (Basel, Switzerland)|February 15, 2022
Depth-Keeping Control for a Deep-Sea Self-Holding Intelligent Buoy System Based on Inversion Time Constraint Stability Strategy OptimizationQiang Wang, Xingfei Li, Zurong Qiu, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurtXinlu Wang, Xiangzhen Kong, Caimeng Zhang, et al.
Journal of Agricultural and Food Chemistry|March 29, 2024
A β-Primeverosidase-like Enzyme in Soybean [<i>Glycine max</i> (L.) Merr] Hypocotyls: Specificity toward 1-Octen-3-yl and 3-Octanyl β-PrimeverosidesXiaoxiao Feng, Yiwen Zhu, Zhiyong Cui, et al.
Journal of Food Science|December 1, 2024
Colloidal state-based studies on the chloride salts of magnesium- and calcium-induced coagulation of soymilksQianru Li, Yufei Hua, Xingfei Li, et al.
Journal of Agricultural and Food Chemistry|December 30, 2021
Formation Mechanism of Hexanal and (<i>E</i>)-2-Hexenal during Soybean [<i>Glycine max</i> (L.) Merr] Processing Based on the Subcellular and Molecular LevelsXiaoxiao Feng, Xingfei Li, Caimeng Zhang, et al.
Pageof 8