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Yanjun Yang

Showing results (121-130 of 285) with videos related to

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Food Chemistry|August 3, 2021
Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and saltsLilan Xu, Yuanqi Lv, Yujie Su, et al.
International Journal of Biological Macromolecules|December 29, 2024
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentationJunhua Li, Yingxin Wei, Luping Gu, et al.
Foods (Basel, Switzerland)|January 25, 2025
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking StudyTingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification propertiesRuolin Xu, Qing Gao, Junhua Li, et al.
Food Chemistry|March 2, 2025
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaiseXuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry|August 27, 2024
Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysisXuejing Gao, Tingting Tang, Junhua Li, et al.
Journal of the Science of Food and Agriculture|June 28, 2023
Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatmentCuihua Chang, Xin Li, Junhua Li, et al.
Frontiers in Plant Science|July 8, 2015
Genome-wide identification of CAMTA gene family members in Medicago truncatula and their expression during root nodule symbiosis and hormone treatmentsYanjun Yang, Tao Sun, Luqin Xu, et al.
Journal of Food Science and Technology|October 4, 2022
Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysisYujie Su, Jingle Gao, Cuihua Chang, et al.
Food Chemistry|May 10, 2018
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pHJunhua Li, Mengqi Zhang, Cuihua Chang, et al.
Pageof 29

Showing results (121-130 of 285) with videos related to

Sort By:
Pageof 29
Food Chemistry|August 3, 2021
Enhancing gelling properties of high internal phase emulsion-filled chicken gels: Effect of droplet fractions and saltsLilan Xu, Yuanqi Lv, Yujie Su, et al.
International Journal of Biological Macromolecules|December 29, 2024
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentationJunhua Li, Yingxin Wei, Luping Gu, et al.
Foods (Basel, Switzerland)|January 25, 2025
The Effects of Polyphenols on Texture and Flavor of Egg Yolk: A Molecular Docking StudyTingting Tang, Ruyi Zhang, Cuihua Chang, et al.
Food Research International (Ottawa, Ont.)|December 6, 2024
Characterization of liquid egg yolks hydrolyzed by phospholipase: Structure, thermal stability and emulsification propertiesRuolin Xu, Qing Gao, Junhua Li, et al.
Food Chemistry|March 2, 2025
Effect of adding different egg yolk oil on the flavor and physicochemical properties of mayonnaiseXuejing Gao, Tingting Tang, Junhua Li, et al.
Food Chemistry|August 27, 2024
Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysisXuejing Gao, Tingting Tang, Junhua Li, et al.
Journal of the Science of Food and Agriculture|June 28, 2023
Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatmentCuihua Chang, Xin Li, Junhua Li, et al.
Frontiers in Plant Science|July 8, 2015
Genome-wide identification of CAMTA gene family members in Medicago truncatula and their expression during root nodule symbiosis and hormone treatmentsYanjun Yang, Tao Sun, Luqin Xu, et al.
Journal of Food Science and Technology|October 4, 2022
Study on functional improvement of freeze-thaw egg yolk pellet by enzymatic hydrolysisYujie Su, Jingle Gao, Cuihua Chang, et al.
Food Chemistry|May 10, 2018
Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pHJunhua Li, Mengqi Zhang, Cuihua Chang, et al.
Pageof 29