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Jinxuan Cao

Showing results (111-120 of 172) with videos related to

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Food Research International (Ottawa, Ont.)|June 1, 2024
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cyclesYang Li, Xiaoyu Han, Yuemei Zhang, et al.
Food Chemistry|May 2, 2021
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver proteinYinyin Lu, Daodong Pan, Qiang Xia, et al.
Foods (Basel, Switzerland)|June 2, 2021
A Simple and Reliable Single Tube Septuple PCR Assay for Simultaneous Identification of Seven Meat SpeciesZhendong Cai, Song Zhou, Qianqian Liu, et al.
Poultry Science|September 2, 2020
Effects of microbial fermentation on the flavor of cured duck legsZhendong Cai, Yifan Ruan, Jun He, et al.
Ultrasonics Sonochemistry|February 8, 2023
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organizationGuofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Research (Washington, D.C.)|January 19, 2026
Coordination-Driven Nanoarchitectures for Smart Packaging Strategies in Poultry PreservationTianyi Ma, Jianing Yang, Yunbo Luo, et al.
Frontiers in Nutrition|April 4, 2022
Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 CellsJin Sun, Changyu Zhou, Jinxuan Cao, et al.
Foods (Basel, Switzerland)|April 25, 2020
Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-HockYi Yang, Daodong Pan, Ying Wang, et al.
Food Chemistry|November 23, 2021
Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver proteinYangyang Hu, Zhen Wu, Yangying Sun, et al.
Food & Function|January 23, 2018
A metagenomics approach to the intestinal microbiome structure and function in high fat diet-induced obesity mice fed with oolong tea polyphenolsMei Cheng, Xin Zhang, Jieyu Zhu, et al.
Pageof 18

Showing results (111-120 of 172) with videos related to

Sort By:
Pageof 18
Food Research International (Ottawa, Ont.)|June 1, 2024
Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cyclesYang Li, Xiaoyu Han, Yuemei Zhang, et al.
Food Chemistry|May 2, 2021
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver proteinYinyin Lu, Daodong Pan, Qiang Xia, et al.
Foods (Basel, Switzerland)|June 2, 2021
A Simple and Reliable Single Tube Septuple PCR Assay for Simultaneous Identification of Seven Meat SpeciesZhendong Cai, Song Zhou, Qianqian Liu, et al.
Poultry Science|September 2, 2020
Effects of microbial fermentation on the flavor of cured duck legsZhendong Cai, Yifan Ruan, Jun He, et al.
Ultrasonics Sonochemistry|February 8, 2023
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organizationGuofeng Jin, Yuanyi Liu, Yan Zhang, et al.
Research (Washington, D.C.)|January 19, 2026
Coordination-Driven Nanoarchitectures for Smart Packaging Strategies in Poultry PreservationTianyi Ma, Jianing Yang, Yunbo Luo, et al.
Frontiers in Nutrition|April 4, 2022
Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 CellsJin Sun, Changyu Zhou, Jinxuan Cao, et al.
Foods (Basel, Switzerland)|April 25, 2020
Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-HockYi Yang, Daodong Pan, Ying Wang, et al.
Food Chemistry|November 23, 2021
Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver proteinYangyang Hu, Zhen Wu, Yangying Sun, et al.
Food & Function|January 23, 2018
A metagenomics approach to the intestinal microbiome structure and function in high fat diet-induced obesity mice fed with oolong tea polyphenolsMei Cheng, Xin Zhang, Jieyu Zhu, et al.
Pageof 18