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Yangchao Luo

Showing results (71-80 of 104) with videos related to

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Scientific Reports|June 7, 2017
Synthetic surfactant- and cross-linker-free preparation of highly stable lipid-polymer hybrid nanoparticles as potential oral delivery vehiclesTaoran Wang, Jingyi Xue, Qiaobin Hu, et al.
International Journal of Biological Macromolecules|March 10, 2023
Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young applesJiebing Zhou, Dan Liu, Wenhui Xia, et al.
Journal of Agricultural and Food Chemistry|April 25, 2014
Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinationsYangchao Luo, Yue Zhang, Kang Pan, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrierNan Chen, Peng Yao, Muhammad Salman Farid, et al.
European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|July 30, 2016
Development of "all natural" layer-by-layer redispersible solid lipid nanoparticles by nano spray drying technologyTaoran Wang, Qiaobin Hu, Mingyong Zhou, et al.
Journal of Food Science|September 3, 2009
Dietary intervention with AHP, a functional formula diet, improves both serum and hepatic lipids profile in dyslipidemia miceYangchao Luo, Gang Chen, Bo Li, et al.
Food Chemistry: X|December 17, 2024
Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf lifeYuhang Wu, Na Yang, Zhenlei Xiao, et al.
Food Chemistry|April 9, 2013
Encapsulation of indole-3-carbinol and 3,3'-diindolylmethane in zein/carboxymethyl chitosan nanoparticles with controlled release property and improved stabilityYangchao Luo, Thomas T Y Wang, Zi Teng, et al.
Scientific Reports|February 28, 2020
Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric pointZhenshun Li, Hairui Kuang, Jinchu Yang, et al.
RSC Advances|January 26, 2026
Rheological analysis in food processing: factors, applications, and future outlooks with machine learning integrationYang Chen, Honglin Zhu, Yihang Feng, et al.
Pageof 11

Showing results (71-80 of 104) with videos related to

Sort By:
Pageof 11
Scientific Reports|June 7, 2017
Synthetic surfactant- and cross-linker-free preparation of highly stable lipid-polymer hybrid nanoparticles as potential oral delivery vehiclesTaoran Wang, Jingyi Xue, Qiaobin Hu, et al.
International Journal of Biological Macromolecules|March 10, 2023
Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young applesJiebing Zhou, Dan Liu, Wenhui Xia, et al.
Journal of Agricultural and Food Chemistry|April 25, 2014
Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinationsYangchao Luo, Yue Zhang, Kang Pan, et al.
Food Research International (Ottawa, Ont.)|December 10, 2024
Effect of bioactive compounds in processed Camellia sinensis tea on the intestinal barrierNan Chen, Peng Yao, Muhammad Salman Farid, et al.
European Journal of Pharmaceutics and Biopharmaceutics : Official Journal of Arbeitsgemeinschaft Fur Pharmazeutische Verfahrenstechnik E.V|July 30, 2016
Development of "all natural" layer-by-layer redispersible solid lipid nanoparticles by nano spray drying technologyTaoran Wang, Qiaobin Hu, Mingyong Zhou, et al.
Journal of Food Science|September 3, 2009
Dietary intervention with AHP, a functional formula diet, improves both serum and hepatic lipids profile in dyslipidemia miceYangchao Luo, Gang Chen, Bo Li, et al.
Food Chemistry: X|December 17, 2024
Influence of induced electric field on cold brew coffee: Temperature rise, physicochemical properties, and shelf lifeYuhang Wu, Na Yang, Zhenlei Xiao, et al.
Food Chemistry|April 9, 2013
Encapsulation of indole-3-carbinol and 3,3'-diindolylmethane in zein/carboxymethyl chitosan nanoparticles with controlled release property and improved stabilityYangchao Luo, Thomas T Y Wang, Zi Teng, et al.
Scientific Reports|February 28, 2020
Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric pointZhenshun Li, Hairui Kuang, Jinchu Yang, et al.
RSC Advances|January 26, 2026
Rheological analysis in food processing: factors, applications, and future outlooks with machine learning integrationYang Chen, Honglin Zhu, Yihang Feng, et al.
Pageof 11