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Jinxuan Cao

Showing results (51-60 of 172) with videos related to

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Food Chemistry|March 22, 2024
Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvementXinshuo Yao, Wendi Teng, Jinpeng Wang, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linkingJuanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Foods (Basel, Switzerland)|January 23, 2024
Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different FermentersJia Meng, Ying Wang, Jinxuan Cao, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural propertiesYuemei Zhang, Hangbin Lyu, Jinxuan Cao, et al.
Biosensors & Bioelectronics|February 9, 2019
Microchip electrophoresis based aptasensor for multiplexed detection of antibiotics in foods via a stir-bar assisted multi-arm junctions recycling for signal amplificationKai Zhang, Ning Gan, Zhipeng Shen, et al.
Food Chemistry|September 27, 2017
Effect of high pressure treatment on metabolite profile of marinated meat in soy sauceYang Yang, Yangfang Ye, Ying Wang, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processesXiaowei Lou, Yangfang Ye, Ying Wang, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCRKeping Ye, Huhu Wang, Yun Jiang, et al.
Poultry Science|March 3, 2021
Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processingHong Chang, Changyu Zhou, Jun He, et al.
Foods (Basel, Switzerland)|April 16, 2025
Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled StorageYiling Pan, Xiangnan Xue, Ying Wang, et al.
Pageof 18

Showing results (51-60 of 172) with videos related to

Sort By:
Pageof 18
Food Chemistry|March 22, 2024
Polyglycerol polyricinoleate and lecithin stabilized water in oil nanoemulsions for sugaring Beijing roast duck: Preparation, stability mechanisms and color improvementXinshuo Yao, Wendi Teng, Jinpeng Wang, et al.
Food Research International (Ottawa, Ont.)|June 2, 2022
Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linkingJuanjuan Du, Jinxuan Cao, Changyu Zhou, et al.
Foods (Basel, Switzerland)|January 23, 2024
Study on the Changes of Bone Calcium during the Fermentation of Bone Powders with Different FermentersJia Meng, Ying Wang, Jinxuan Cao, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural propertiesYuemei Zhang, Hangbin Lyu, Jinxuan Cao, et al.
Biosensors & Bioelectronics|February 9, 2019
Microchip electrophoresis based aptasensor for multiplexed detection of antibiotics in foods via a stir-bar assisted multi-arm junctions recycling for signal amplificationKai Zhang, Ning Gan, Zhipeng Shen, et al.
Food Chemistry|September 27, 2017
Effect of high pressure treatment on metabolite profile of marinated meat in soy sauceYang Yang, Yangfang Ye, Ying Wang, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processesXiaowei Lou, Yangfang Ye, Ying Wang, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Development of interspecific competition models for the growth of Listeria monocytogenes and Lactobacillus on vacuum-packaged chilled pork by quantitative real-time PCRKeping Ye, Huhu Wang, Yun Jiang, et al.
Poultry Science|March 3, 2021
Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processingHong Chang, Changyu Zhou, Jun He, et al.
Foods (Basel, Switzerland)|April 16, 2025
Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled StorageYiling Pan, Xiangnan Xue, Ying Wang, et al.
Pageof 18