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Yunxiang Ma

Showing results (1-10 of 31) with videos related to

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International Journal of Biological Macromolecules|February 8, 2026
Evaluation of physicochemical and gelatinized gel properties of potato flour treated with high hydrostatic pressureWenya Lv, Jinfeng Chen, Yunxiang Ma
Food Chemistry|March 18, 2026
Comparison of the impact of potato starch and potato acetylated starch on the oil absorption of fried noodles: Insights from their physicochemical properties, microstructure, and oil distributionTianxiang Wang, Jinfeng Chen, Yunxiang Ma
Carbohydrate Polymers|January 2, 2022
Molecular insight into the interactions between starch and cuminaldehyde using relaxation and 2D solid-state NMR spectroscopyYunxiang Ma, Zhipeng Wang, Yuxia Wang, et al.
International Journal of Biological Macromolecules|July 10, 2024
Inhibition mechanism of different structural polyphenols against α-amylase studied by solid-state NMR and molecular dockingQiyue Peng, Yunxiang Ma, Zhipeng Wang, et al.
Food Chemistry|June 25, 2023
Insight into structure-activity relationships of hydroxycinnamic acids modified porous starch: The effect of phenolic hydroxy groupsYunxiang Ma, Ruixi Chen, Zidi Chen, et al.
Carbohydrate Polymers|December 11, 2021
The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrateJinfeng Chen, Yanli Cui, Yunxiang Ma, et al.
Food Chemistry|February 20, 2026
The interactions and effect of Cistanche deserticola polysaccharides on network structure of gluten: Analysis of solid-state NMR relaxationFan Feng, Yunxiang Ma, Zhipeng Wang, et al.
Food Chemistry|November 4, 2022
Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structureJinfeng Chen, Yanli Cui, Shenggui Zhang, et al.
International Journal of Biological Macromolecules|December 29, 2022
Construction of caffeic acid modified porous starch as the dual-functional microcapsule for encapsulation and antioxidant propertyZidi Chen, Yunxiang Ma, Lina Gou, et al.
Carbohydrate Polymers|January 23, 2021
Probing the structure-antioxidant activity relationships of four cinnamic acids porous starch estersHaiyan Li, Yunxiang Ma, Xudong Gao, et al.
Pageof 4

Showing results (1-10 of 31) with videos related to

Sort By:
Pageof 4
International Journal of Biological Macromolecules|February 8, 2026
Evaluation of physicochemical and gelatinized gel properties of potato flour treated with high hydrostatic pressureWenya Lv, Jinfeng Chen, Yunxiang Ma
Food Chemistry|March 18, 2026
Comparison of the impact of potato starch and potato acetylated starch on the oil absorption of fried noodles: Insights from their physicochemical properties, microstructure, and oil distributionTianxiang Wang, Jinfeng Chen, Yunxiang Ma
Carbohydrate Polymers|January 2, 2022
Molecular insight into the interactions between starch and cuminaldehyde using relaxation and 2D solid-state NMR spectroscopyYunxiang Ma, Zhipeng Wang, Yuxia Wang, et al.
International Journal of Biological Macromolecules|July 10, 2024
Inhibition mechanism of different structural polyphenols against α-amylase studied by solid-state NMR and molecular dockingQiyue Peng, Yunxiang Ma, Zhipeng Wang, et al.
Food Chemistry|June 25, 2023
Insight into structure-activity relationships of hydroxycinnamic acids modified porous starch: The effect of phenolic hydroxy groupsYunxiang Ma, Ruixi Chen, Zidi Chen, et al.
Carbohydrate Polymers|December 11, 2021
The gelation behavior of thiolated citrus high-methoxyl pectin induced by sodium phosphate dibasic dodecahydrateJinfeng Chen, Yanli Cui, Yunxiang Ma, et al.
Food Chemistry|February 20, 2026
The interactions and effect of Cistanche deserticola polysaccharides on network structure of gluten: Analysis of solid-state NMR relaxationFan Feng, Yunxiang Ma, Zhipeng Wang, et al.
Food Chemistry|November 4, 2022
Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structureJinfeng Chen, Yanli Cui, Shenggui Zhang, et al.
International Journal of Biological Macromolecules|December 29, 2022
Construction of caffeic acid modified porous starch as the dual-functional microcapsule for encapsulation and antioxidant propertyZidi Chen, Yunxiang Ma, Lina Gou, et al.
Carbohydrate Polymers|January 23, 2021
Probing the structure-antioxidant activity relationships of four cinnamic acids porous starch estersHaiyan Li, Yunxiang Ma, Xudong Gao, et al.
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