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Zihao Wei

Showing results (1-10 of 127) with videos related to

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Critical Reviews in Food Science and Nutrition|September 30, 2021
Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectivesQi Zhou, Zihao Wei
Geriatrics & Gerontology International|April 30, 2026
Beyond Depression: The Underrepresentation of Subjective Psychological Well-Being in Predicting Worsening Frailty Among Older AdultsZihao Wei, Jinkai Hu
Journal of Agricultural and Food Chemistry|January 15, 2019
Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective PaperZihao Wei, Qingrong Huang
Food Chemistry|April 10, 2024
Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assemblyYuanjing Sun, Zihao Wei
Comprehensive Reviews in Food Science and Food Safety|January 29, 2024
Molecular simulation for food protein-ligand interactions: A comprehensive review on principles, current applications, and emerging trendsZihan Jin, Zihao Wei
Journal of Agricultural and Food Chemistry|August 23, 2019
Modulation of Formation, Physicochemical Properties, and Digestion of Ovotransferrin Nanofibrils with Covalent or Non-Covalent Bound Gallic AcidZihao Wei, Qingrong Huang
Food Chemistry|September 11, 2019
Ovotransferrin nanofibril formation in the presence of glycerol or sorbitolZihao Wei, Qingrong Huang
International Journal of Biological Macromolecules|January 29, 2016
Evaluation of structural and functional properties of chitosan-chlorogenic acid complexesZihao Wei, Yanxiang Gao
Food Chemistry|December 25, 2022
Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibilityYanan Xu, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition|November 18, 2021
Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sectorYijie Hua, Zihao Wei, Changhu Xue
Pageof 13

Showing results (1-10 of 127) with videos related to

Sort By:
Pageof 13
Critical Reviews in Food Science and Nutrition|September 30, 2021
Food-grade systems for delivery of DHA and EPA: Opportunities, fabrication, characterization and future perspectivesQi Zhou, Zihao Wei
Geriatrics & Gerontology International|April 30, 2026
Beyond Depression: The Underrepresentation of Subjective Psychological Well-Being in Predicting Worsening Frailty Among Older AdultsZihao Wei, Jinkai Hu
Journal of Agricultural and Food Chemistry|January 15, 2019
Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective PaperZihao Wei, Qingrong Huang
Food Chemistry|April 10, 2024
Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assemblyYuanjing Sun, Zihao Wei
Comprehensive Reviews in Food Science and Food Safety|January 29, 2024
Molecular simulation for food protein-ligand interactions: A comprehensive review on principles, current applications, and emerging trendsZihan Jin, Zihao Wei
Journal of Agricultural and Food Chemistry|August 23, 2019
Modulation of Formation, Physicochemical Properties, and Digestion of Ovotransferrin Nanofibrils with Covalent or Non-Covalent Bound Gallic AcidZihao Wei, Qingrong Huang
Food Chemistry|September 11, 2019
Ovotransferrin nanofibril formation in the presence of glycerol or sorbitolZihao Wei, Qingrong Huang
International Journal of Biological Macromolecules|January 29, 2016
Evaluation of structural and functional properties of chitosan-chlorogenic acid complexesZihao Wei, Yanxiang Gao
Food Chemistry|December 25, 2022
Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibilityYanan Xu, Zihao Wei, Changhu Xue
Critical Reviews in Food Science and Nutrition|November 18, 2021
Chitosan and its composites-based delivery systems: advances and applications in food science and nutrition sectorYijie Hua, Zihao Wei, Changhu Xue
Pageof 13