Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Yanwen Wu

Showing results (11-20 of 90) with videos related to

Pageof 9
Sort By:
Acta Psychologica|April 26, 2024
Separating spatial representations from polarity encoding in the processing of number and sequence stimuli in a four-way classification taskQiangqiang Wang, Jiayi Lou, Mengxia Li, et al.
Plos One|January 17, 2025
Machine vision model for drip leakage detection of pipelineCong Xiao, Yiyuan Zhou, Yanwen Wu, et al.
Food Chemistry|November 30, 2024
Chitosan-hydroxypropyl methylcellulose and sodium alginate bilayer edible films for chestnut preservationMengyu Liu, Peiying Zhang, Yanwen Wu, et al.
Food Chemistry|November 30, 2022
Factors influencing the starch digestibility of starchy foods: A reviewZhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
International Journal of Biological Macromolecules|June 28, 2020
Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complexMeijun Han, Wenjun Bao, Yanwen Wu, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
A review of complexed starch particles for Pickering emulsions delivery systems: Fabrication, properties, and applicationsMengyu Liu, Peng Liu, Yanwen Wu, et al.
Polymers|August 6, 2020
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut StarchMeng Wang, Yanwen Wu, Yongguo Liu, et al.
Food Chemistry|February 27, 2024
Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolateSiyuan Zhan, Mohe He, Yanwen Wu, et al.
Food Chemistry|August 14, 2018
Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processingWenjun Bao, Qian Li, Yanwen Wu, et al.
Journal of Food Science and Technology|April 19, 2019
The quality of rice wine influenced by the crystal structure of rice starchQi Lai, Yihua Li, Yanwen Wu, et al.
Pageof 9

Showing results (11-20 of 90) with videos related to

Sort By:
Pageof 9
Acta Psychologica|April 26, 2024
Separating spatial representations from polarity encoding in the processing of number and sequence stimuli in a four-way classification taskQiangqiang Wang, Jiayi Lou, Mengxia Li, et al.
Plos One|January 17, 2025
Machine vision model for drip leakage detection of pipelineCong Xiao, Yiyuan Zhou, Yanwen Wu, et al.
Food Chemistry|November 30, 2024
Chitosan-hydroxypropyl methylcellulose and sodium alginate bilayer edible films for chestnut preservationMengyu Liu, Peiying Zhang, Yanwen Wu, et al.
Food Chemistry|November 30, 2022
Factors influencing the starch digestibility of starchy foods: A reviewZhenglei Yang, Yuyang Zhang, Yanwen Wu, et al.
International Journal of Biological Macromolecules|June 28, 2020
Insights into the effects of caffeic acid and amylose on in vitro digestibility of maize starch-caffeic acid complexMeijun Han, Wenjun Bao, Yanwen Wu, et al.
Food Research International (Ottawa, Ont.)|November 11, 2025
A review of complexed starch particles for Pickering emulsions delivery systems: Fabrication, properties, and applicationsMengyu Liu, Peng Liu, Yanwen Wu, et al.
Polymers|August 6, 2020
Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut StarchMeng Wang, Yanwen Wu, Yongguo Liu, et al.
Food Chemistry|February 27, 2024
Improved light and ultraviolet stability of curcumin encapsulated in emulsion gels prepared with corn starch, OSA-starch and whey protein isolateSiyuan Zhan, Mohe He, Yanwen Wu, et al.
Food Chemistry|August 14, 2018
Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processingWenjun Bao, Qian Li, Yanwen Wu, et al.
Journal of Food Science and Technology|April 19, 2019
The quality of rice wine influenced by the crystal structure of rice starchQi Lai, Yihua Li, Yanwen Wu, et al.
Pageof 9