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Zebin Guo

Showing results (31-40 of 82) with videos related to

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Food Chemistry|June 2, 2018
Structural and thermal properties of amylose-fatty acid complexes prepared via high hydrostatic pressureZebin Guo, Xiangze Jia, Song Miao, et al.
Molecular Medicine Reports|March 4, 2022
CID16020046, a GPR55 antagonist, attenuates sepsis‑induced acute kidney injuryRongxin Chen, Hailin Xu, Zebin Guo, et al.
Food Chemistry: X|March 9, 2026
Extrusion-modified <i>Lentinula edodes</i> stems enhance dough properties: Dependence on dietary fiber compositionLihua Wen, Jingfeng Qin, Jinhao Zheng, et al.
Foods (Basel, Switzerland)|August 29, 2024
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility SpectrometryChenying Fu, Yiming Zou, Yixiang Zhang, et al.
International Journal of Biological Macromolecules|August 21, 2024
Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatmentXiaoying Wang, Lu Liu, Wenjing Chen, et al.
Food Chemistry|April 23, 2025
Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestionLu Liu, Qi Lin, Yixiang Zhang, et al.
Foods (Basel, Switzerland)|July 13, 2024
Steam Explosion Pretreatment of Polysaccharide from <i>Hypsizygus marmoreus</i>: Structure and Antioxidant ActivityZirong Huang, Yueyue Qiang, Shiyu Zhang, et al.
International Journal of Biological Macromolecules|April 18, 2025
The lotus seed starch-EGCG complex modulates obesity in C57BL/6J mice through the regulation of the gut microbiotaLu Liu, Ru Jia, Wenjing Chen, et al.
Food Chemistry|September 6, 2025
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMSChenying Fu, Jingying Weng, Fujing Luo, et al.
International Journal of Biological Macromolecules|November 21, 2020
Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticlesBailong Wang, Xiong Lin, Yixin Zheng, et al.
Pageof 9

Showing results (31-40 of 82) with videos related to

Sort By:
Pageof 9
Food Chemistry|June 2, 2018
Structural and thermal properties of amylose-fatty acid complexes prepared via high hydrostatic pressureZebin Guo, Xiangze Jia, Song Miao, et al.
Molecular Medicine Reports|March 4, 2022
CID16020046, a GPR55 antagonist, attenuates sepsis‑induced acute kidney injuryRongxin Chen, Hailin Xu, Zebin Guo, et al.
Food Chemistry: X|March 9, 2026
Extrusion-modified <i>Lentinula edodes</i> stems enhance dough properties: Dependence on dietary fiber compositionLihua Wen, Jingfeng Qin, Jinhao Zheng, et al.
Foods (Basel, Switzerland)|August 29, 2024
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility SpectrometryChenying Fu, Yiming Zou, Yixiang Zhang, et al.
International Journal of Biological Macromolecules|August 21, 2024
Insights into impact of chlorogenic acid on multi-scale structure and digestive properties of lotus seed starch under autoclaving treatmentXiaoying Wang, Lu Liu, Wenjing Chen, et al.
Food Chemistry|April 23, 2025
Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestionLu Liu, Qi Lin, Yixiang Zhang, et al.
Foods (Basel, Switzerland)|July 13, 2024
Steam Explosion Pretreatment of Polysaccharide from <i>Hypsizygus marmoreus</i>: Structure and Antioxidant ActivityZirong Huang, Yueyue Qiang, Shiyu Zhang, et al.
International Journal of Biological Macromolecules|April 18, 2025
The lotus seed starch-EGCG complex modulates obesity in C57BL/6J mice through the regulation of the gut microbiotaLu Liu, Ru Jia, Wenjing Chen, et al.
Food Chemistry|September 6, 2025
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMSChenying Fu, Jingying Weng, Fujing Luo, et al.
International Journal of Biological Macromolecules|November 21, 2020
Effect of homogenization-pressure-assisted enzymatic hydrolysis on the structural and physicochemical properties of lotus-seed starch nanoparticlesBailong Wang, Xiong Lin, Yixin Zheng, et al.
Pageof 9