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Yacheng Hao

Showing results (1-10 of 13) with videos related to

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Food Chemistry|February 10, 2025
Emulsion gels stabilized by cyclodextrin inclusion/chitosan complexes with varying OSA substitution degree for co-encapsulation of bioactive compoundsSai Li, Yacheng Hao, Qunyu Gao
Journal of Agricultural and Food Chemistry|November 14, 2023
Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D PrintingSai Li, Yacheng Hao, Qunyu Gao
Carbohydrate Polymers|January 22, 2018
Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starchYacheng Hao, Yun Chen, Qian Li, et al.
International Journal of Biological Macromolecules|December 26, 2018
Surface chemical functionalization of starch nanocrystals modified by 3-aminopropyl triethoxysilaneYacheng Hao, Yun Chen, Huiping Xia, et al.
International Journal of Biological Macromolecules|May 5, 2019
Hydroxybutyl starch-based thermosensitive hydrogel for protein separationShiting Dong, Sai Li, Yacheng Hao, et al.
International Journal of Biological Macromolecules|March 27, 2019
Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starchKe Liu, Yacheng Hao, Yun Chen, et al.
Food Chemistry|March 5, 2019
Preparation and emulsification properties of dialdehyde starch nanoparticlesYun Chen, Yacheng Hao, Kou Ting, et al.
Food Chemistry|March 29, 2021
Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogelsYun Chen, Yacheng Hao, Sai Li, et al.
International Journal of Biological Macromolecules|October 16, 2024
Preparation of shellac nanoparticles-chitosan complexes stabilized Pickering emulsion gels and its application in β-carotene deliveryYacheng Hao, Sai Li, Xiao Guo, et al.
Food Chemistry|December 12, 2024
Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stabilityYacheng Hao, Sai Li, Xiao Guo, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Food Chemistry|February 10, 2025
Emulsion gels stabilized by cyclodextrin inclusion/chitosan complexes with varying OSA substitution degree for co-encapsulation of bioactive compoundsSai Li, Yacheng Hao, Qunyu Gao
Journal of Agricultural and Food Chemistry|November 14, 2023
Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D PrintingSai Li, Yacheng Hao, Qunyu Gao
Carbohydrate Polymers|January 22, 2018
Preparation of starch nanocrystals through enzymatic pretreatment from waxy potato starchYacheng Hao, Yun Chen, Qian Li, et al.
International Journal of Biological Macromolecules|December 26, 2018
Surface chemical functionalization of starch nanocrystals modified by 3-aminopropyl triethoxysilaneYacheng Hao, Yun Chen, Huiping Xia, et al.
International Journal of Biological Macromolecules|May 5, 2019
Hydroxybutyl starch-based thermosensitive hydrogel for protein separationShiting Dong, Sai Li, Yacheng Hao, et al.
International Journal of Biological Macromolecules|March 27, 2019
Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starchKe Liu, Yacheng Hao, Yun Chen, et al.
Food Chemistry|March 5, 2019
Preparation and emulsification properties of dialdehyde starch nanoparticlesYun Chen, Yacheng Hao, Kou Ting, et al.
Food Chemistry|March 29, 2021
Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogelsYun Chen, Yacheng Hao, Sai Li, et al.
International Journal of Biological Macromolecules|October 16, 2024
Preparation of shellac nanoparticles-chitosan complexes stabilized Pickering emulsion gels and its application in β-carotene deliveryYacheng Hao, Sai Li, Xiao Guo, et al.
Food Chemistry|December 12, 2024
Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stabilityYacheng Hao, Sai Li, Xiao Guo, et al.
Pageof 2