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Yanjun Yang

Showing results (161-170 of 285) with videos related to

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Foods (Basel, Switzerland)|May 13, 2023
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan GumYujie Su, Wanqiu Zhang, Ruidan Liu, et al.
Micromachines|October 29, 2025
Optimization of Overdriving Pulse for Luminance Stability of Electrowetting DisplaysYanjun Yang, Zichuan Yi, Wanzhen Xu, et al.
Journal of Food Science|September 19, 2025
High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein IntakeFan Zhang, Yongmei Ding, Ying Ma, et al.
ACS Sensors|May 18, 2025
Extracting True Virus SERS Spectra and Augmenting Data for Improved Virus Classification and QuantificationYufang Liu, Yanjun Yang, Haoran Lu, et al.
Foods (Basel, Switzerland)|June 27, 2024
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical DeliveryJunhua Li, Xuechun Wang, Cuihua Chang, et al.
Food Chemistry|January 2, 2023
Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts additionJunhua Li, Weijian Zhang, Tingting Tang, et al.
Harmful Algae|May 27, 2019
Physiological and transcriptomic analyses to determine the responses to phosphorus utilization in Nostoc spCongcong Dong, Hongbo Zhang, Yanjun Yang, et al.
International Journal of Biological Macromolecules|April 19, 2025
Oral absorption mechanisms of polysaccharides and potential as carriers for the construction of nano-delivery systems: A reviewBing Yang, Yan Xu, Weiye Zhang, et al.
Peptides|September 2, 2003
New antihypertensive peptides isolated from rapeseedEwa D Marczak, Hachiro Usui, Hiroyuki Fujita, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Emulsifying properties of glycation or glycation-heat modified egg white proteinChenying Wang, Junhua Li, Xin Li, et al.
Pageof 29

Showing results (161-170 of 285) with videos related to

Sort By:
Pageof 29
Foods (Basel, Switzerland)|May 13, 2023
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan GumYujie Su, Wanqiu Zhang, Ruidan Liu, et al.
Micromachines|October 29, 2025
Optimization of Overdriving Pulse for Luminance Stability of Electrowetting DisplaysYanjun Yang, Zichuan Yi, Wanzhen Xu, et al.
Journal of Food Science|September 19, 2025
High-Fat Diet Attenuates the Benefits of Increasing Phospholipid-to-Cholesterol Ratio on Lipid Metabolism in Mice: Evidence From Egg Yolk Low- and High-Density Lipoprotein IntakeFan Zhang, Yongmei Ding, Ying Ma, et al.
ACS Sensors|May 18, 2025
Extracting True Virus SERS Spectra and Augmenting Data for Improved Virus Classification and QuantificationYufang Liu, Yanjun Yang, Haoran Lu, et al.
Foods (Basel, Switzerland)|June 27, 2024
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical DeliveryJunhua Li, Xuechun Wang, Cuihua Chang, et al.
Food Chemistry|January 2, 2023
Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts additionJunhua Li, Weijian Zhang, Tingting Tang, et al.
Harmful Algae|May 27, 2019
Physiological and transcriptomic analyses to determine the responses to phosphorus utilization in Nostoc spCongcong Dong, Hongbo Zhang, Yanjun Yang, et al.
International Journal of Biological Macromolecules|April 19, 2025
Oral absorption mechanisms of polysaccharides and potential as carriers for the construction of nano-delivery systems: A reviewBing Yang, Yan Xu, Weiye Zhang, et al.
Peptides|September 2, 2003
New antihypertensive peptides isolated from rapeseedEwa D Marczak, Hachiro Usui, Hiroyuki Fujita, et al.
Food Research International (Ottawa, Ont.)|March 20, 2019
Emulsifying properties of glycation or glycation-heat modified egg white proteinChenying Wang, Junhua Li, Xin Li, et al.
Pageof 29