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International Journal of Biological Macromolecules
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April 10, 2025
The fabrication and intelligent evaluation for meat freshness of colorimetric hydrogels using zein and sodium alginate loading anthocyanin and curcumin: Stability and sensitivity to pH and volatile amines
Shiyang Du, Qiang Xia, Yangying Sun, et al.
Poultry Science
|
September 2, 2020
Effects of microbial fermentation on the flavor of cured duck legs
Zhendong Cai, Yifan Ruan, Jun He, et al.
Food Research International (Ottawa, Ont.)
|
November 27, 2024
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Junqi Li, Wei Rao, Yangying Sun, et al.
International Journal of Biological Macromolecules
|
June 22, 2024
Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules
|
April 3, 2026
Intensity-dependent modulation of duck myofibrillar protein unfolding-aggregation kinetics by pulsed electric fields
Yumeng Qian, Yangying Sun, Daodong Pan, et al.
Food Chemistry
|
August 11, 2016
Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin
Tong Lv, Ying Wang, Daodong Pan, et al.
Journal of Proteomics
|
July 3, 2019
Different duck products protein on rat physiology and gut microbiota
Taotao Wei, Yali Dang, Jinxuan Cao, et al.
Journal of Dairy Science
|
December 31, 2018
Production and transepithelial transportation of angiotensin-I-converting enzyme (ACE)-inhibitory peptides from whey protein hydrolyzed by immobilized Lactobacillus helveticus proteinase
Yuxing Guo, Xiaoxiao Jiang, Binyi Xiong, et al.
Poultry Science
|
March 20, 2018
Effects of aging on fat deposition and meat quality in Sheldrake duck
Jun He, Heyang Zheng, Daodong Pan, et al.
Food Research International (Ottawa, Ont.)
|
March 27, 2026
Improvement of physicochemical and flavor properties of brined beef by microwave-assisted processing
Xiangling Xu, Cen Zhang, Di Chen, et al.
Page
of 13
Search research articles
Search
Showing results (71-80 of 122) with videos related to
Sort By:
Page
of 13
International Journal of Biological Macromolecules
|
April 10, 2025
The fabrication and intelligent evaluation for meat freshness of colorimetric hydrogels using zein and sodium alginate loading anthocyanin and curcumin: Stability and sensitivity to pH and volatile amines
Shiyang Du, Qiang Xia, Yangying Sun, et al.
Poultry Science
|
September 2, 2020
Effects of microbial fermentation on the flavor of cured duck legs
Zhendong Cai, Yifan Ruan, Jun He, et al.
Food Research International (Ottawa, Ont.)
|
November 27, 2024
Structural and gel property changes in chicken myofibrillar protein induced by argon cold plasma-activated water: With a molecular docking perspective
Junqi Li, Wei Rao, Yangying Sun, et al.
International Journal of Biological Macromolecules
|
June 22, 2024
Goose liver protein emulsion with enhanced interfacial stabilization by facile core-shell curcumin complexation
Yangyang Hu, Yangying Sun, Changyu Zhou, et al.
International Journal of Biological Macromolecules
|
April 3, 2026
Intensity-dependent modulation of duck myofibrillar protein unfolding-aggregation kinetics by pulsed electric fields
Yumeng Qian, Yangying Sun, Daodong Pan, et al.
Food Chemistry
|
August 11, 2016
Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin
Tong Lv, Ying Wang, Daodong Pan, et al.
Journal of Proteomics
|
July 3, 2019
Different duck products protein on rat physiology and gut microbiota
Taotao Wei, Yali Dang, Jinxuan Cao, et al.
Journal of Dairy Science
|
December 31, 2018
Production and transepithelial transportation of angiotensin-I-converting enzyme (ACE)-inhibitory peptides from whey protein hydrolyzed by immobilized Lactobacillus helveticus proteinase
Yuxing Guo, Xiaoxiao Jiang, Binyi Xiong, et al.
Poultry Science
|
March 20, 2018
Effects of aging on fat deposition and meat quality in Sheldrake duck
Jun He, Heyang Zheng, Daodong Pan, et al.
Food Research International (Ottawa, Ont.)
|
March 27, 2026
Improvement of physicochemical and flavor properties of brined beef by microwave-assisted processing
Xiangling Xu, Cen Zhang, Di Chen, et al.
Page
of 13