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Food Chemistry
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April 26, 2024
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
Yang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry
|
October 17, 2013
Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation
Daoying Wang, Muhan Zhang, Huan Bian, et al.
Poultry Science
|
March 1, 2020
Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
Qiang Xiong, Muhan Zhang, Ting Wang, et al.
Ultrasonics Sonochemistry
|
November 6, 2021
Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
Ye Zou, Fangyun Lu, Biao Yang, et al.
International Journal of Biological Macromolecules
|
June 24, 2024
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
Food Chemistry
|
December 1, 2015
Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle
Daoying Wang, Muhan Zhang, Shaoying Deng, et al.
Food Chemistry
|
May 24, 2016
Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS
Hui Song, Haihong Wu, Zhiming Geng, et al.
Ultrasonics Sonochemistry
|
December 1, 2024
Effect of ultrasound combined with plasma protein treatment on the structure, physicochemical and rheological properties of myofibrillar protein
Ye Zou, Lingjuan Wang, Xiaowen Wang, et al.
Food Research International (Ottawa, Ont.)
|
April 6, 2020
Chemo-enzymatic synthesis, characterization, in vitro antioxidant capacity and oxidative stability studies of novel phosphatidylcholines with ω-3/ω-6 PUFAs and phenolic acids
Balakrishna Marrapu, Jingjing Ma, Zhiming Geng, et al.
The Journal of Poultry Science
|
September 10, 2020
Optimization of the Tenderization of Duck Breast Meat by Adenosine 5'-Monophosphate (AMP) using Response Surface Methodology
Daoying Wang, Shaoying Deng, Muhan Zhang, et al.
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Search research articles
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Showing results (111-120 of 137) with videos related to
Sort By:
Page
of 14
Food Chemistry
|
April 26, 2024
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
Yang Li, Jing Xu, Fuwei Sun, et al.
Food Chemistry
|
October 17, 2013
Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation
Daoying Wang, Muhan Zhang, Huan Bian, et al.
Poultry Science
|
March 1, 2020
Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
Qiang Xiong, Muhan Zhang, Ting Wang, et al.
Ultrasonics Sonochemistry
|
November 6, 2021
Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation
Ye Zou, Fangyun Lu, Biao Yang, et al.
International Journal of Biological Macromolecules
|
June 24, 2024
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
Jiayu Zhang, Tianfu Cheng, Mengya Sun, et al.
Food Chemistry
|
December 1, 2015
Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle
Daoying Wang, Muhan Zhang, Shaoying Deng, et al.
Food Chemistry
|
May 24, 2016
Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS
Hui Song, Haihong Wu, Zhiming Geng, et al.
Ultrasonics Sonochemistry
|
December 1, 2024
Effect of ultrasound combined with plasma protein treatment on the structure, physicochemical and rheological properties of myofibrillar protein
Ye Zou, Lingjuan Wang, Xiaowen Wang, et al.
Food Research International (Ottawa, Ont.)
|
April 6, 2020
Chemo-enzymatic synthesis, characterization, in vitro antioxidant capacity and oxidative stability studies of novel phosphatidylcholines with ω-3/ω-6 PUFAs and phenolic acids
Balakrishna Marrapu, Jingjing Ma, Zhiming Geng, et al.
The Journal of Poultry Science
|
September 10, 2020
Optimization of the Tenderization of Duck Breast Meat by Adenosine 5'-Monophosphate (AMP) using Response Surface Methodology
Daoying Wang, Shaoying Deng, Muhan Zhang, et al.
Page
of 14