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Zihao Wei

Showing results (31-40 of 127) with videos related to

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Foods (Basel, Switzerland)|July 14, 2023
Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin NanoparticlesDuoduo Li, Zihao Wei, Xiaolong Li
Food Chemistry|December 17, 2025
Protein-based novel superamphiphiles mediated by a pH-driven and ultrasound approach: From assembly mechanisms to high-performance nanostructuresZihan Jin, Yanjun Wen, Zihao Wei
Food Research International (Ottawa, Ont.)|September 27, 2019
Ovotransferrin fibril-stabilized Pickering emulsions improve protection and bioaccessibility of curcuminZihao Wei, Jieyu Zhu, Yujia Cheng, et al.
Gels (Basel, Switzerland)|August 25, 2022
Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin DeliveryQi Zhou, Zihao Wei, Yanan Xu, et al.
Sensors (Basel, Switzerland)|February 28, 2023
Preference-Matched Multitask Assignment for Group Socialization under Mobile CrowdsensingMingyuan Zhang, Shiyong Chen, Zihao Wei, et al.
Carbohydrate Polymers|February 22, 2023
Development, application and future trends of starch-based delivery systems for nutraceuticals: A reviewChang Sun, Zihao Wei, Changhu Xue, et al.
Food Research International (Ottawa, Ont.)|November 21, 2025
Construction of bilayer emulsion gel with composite essential oils based on A-type gelatin and gum arabic: Potential application in food preservationKeming Zhang, Ziheng Jin, Meng Wang, et al.
International Journal of Biological Macromolecules|March 15, 2024
Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W<sub>1</sub>/O/W<sub>2</sub> double emulsion: Effect of pectin as protective shellYijie Hua, Zihao Wei, Changhu Xue, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibilityZihua Wang, Yuxing Gao, Zihao Wei, et al.
Plos One|April 29, 2025
Construction of consumer satisfaction evaluation index system for green products based on online commentsChanglu Zhang, Zihao Wei, Jian Zhang, et al.
Pageof 13

Showing results (31-40 of 127) with videos related to

Sort By:
Pageof 13
Foods (Basel, Switzerland)|July 14, 2023
Development, Characterization and Resveratrol Delivery of Hollow Gliadin Nanoparticles: Advantages over Solid Gliadin NanoparticlesDuoduo Li, Zihao Wei, Xiaolong Li
Food Chemistry|December 17, 2025
Protein-based novel superamphiphiles mediated by a pH-driven and ultrasound approach: From assembly mechanisms to high-performance nanostructuresZihan Jin, Yanjun Wen, Zihao Wei
Food Research International (Ottawa, Ont.)|September 27, 2019
Ovotransferrin fibril-stabilized Pickering emulsions improve protection and bioaccessibility of curcuminZihao Wei, Jieyu Zhu, Yujia Cheng, et al.
Gels (Basel, Switzerland)|August 25, 2022
Fibrous and Spherical Aggregates of Ovotransferrin as Stabilizers for Oleogel-Based Pickering Emulsions: Preparation, Characteristics and Curcumin DeliveryQi Zhou, Zihao Wei, Yanan Xu, et al.
Sensors (Basel, Switzerland)|February 28, 2023
Preference-Matched Multitask Assignment for Group Socialization under Mobile CrowdsensingMingyuan Zhang, Shiyong Chen, Zihao Wei, et al.
Carbohydrate Polymers|February 22, 2023
Development, application and future trends of starch-based delivery systems for nutraceuticals: A reviewChang Sun, Zihao Wei, Changhu Xue, et al.
Food Research International (Ottawa, Ont.)|November 21, 2025
Construction of bilayer emulsion gel with composite essential oils based on A-type gelatin and gum arabic: Potential application in food preservationKeming Zhang, Ziheng Jin, Meng Wang, et al.
International Journal of Biological Macromolecules|March 15, 2024
Stability and programmed sequential release of Lactobacillus plantarum and curcumin encapsulated in bilayer-stabilized W<sub>1</sub>/O/W<sub>2</sub> double emulsion: Effect of pectin as protective shellYijie Hua, Zihao Wei, Changhu Xue, et al.
Food Research International (Ottawa, Ont.)|October 4, 2022
Ovalbumin fibril-stabilized oleogel-based Pickering emulsions improve astaxanthin bioaccessibilityZihua Wang, Yuxing Gao, Zihao Wei, et al.
Plos One|April 29, 2025
Construction of consumer satisfaction evaluation index system for green products based on online commentsChanglu Zhang, Zihao Wei, Jian Zhang, et al.
Pageof 13