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1 . Academic Journal
Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions
저자
by
Zhu, Ning
;
Zang, Mingwu
;
Wang, Shouwei
;
Zhang, Shunliang
;
Zhao, Bing
, et al.
소스
In
Food Chemistry
15 December 2022 397
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7 . Academic Journal
Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage
저자
by
Zhou, Huimin
;
Zhao, Bing
;
Zhang, Shunliang
;
Wu, Qianrong
;
Zhu, Ning
, et al.
소스
In
Food Science and Human Wellness
May 2021 10(3):316-326
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7 . Academic Journal
Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
저자
by
Mi, Ruifang
;
Chen, Xi
;
Xiong, Suyue
;
Qi, Biao
;
Li, Jiapeng
, et al.
소스
In
Food Science and Human Wellness
March 2021 10(2):231-240
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7 . Academic Journal
Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages
저자
by
Chen, Xi
;
Mi, Ruifang
;
Qi, Biao
;
Xiong, Suyue
;
Li, Jiapeng
, et al.
소스
In
Food Science and Human Wellness
January 2021 10(1):13-22
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7 . Academic Journal
Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
저자
by
Zhao, Bing
;
Zhou, Huimin
;
Zhang, Shunliang
;
Pan, Xiaoqian
;
Li, Su
, et al.
소스
In
Food Science and Human Wellness
December 2020 9(4):328-337
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7 . Academic Journal
Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection
저자
by
Gong, Hui
;
Yang, Zhen
;
Liu, Meng
;
Shi, Zhijia
;
Li, Jiapeng
, et al.
소스
In
Food Science and Human Wellness
September 2017 6(3):137-146
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7 . Academic Journal
Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential.
저자
by
Wu, Jiajia
;
Zang, Mingwu
;
Wang, Shouwei
;
Qiao, Xiaoling
;
Zhao, Bing
, et al.
소스
Critical Reviews in Food Science & Nutrition
. Apr2023, p1-13. 13p. 6 Illustrations, 2 Charts.
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7 . Academic Journal
Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions.
저자
by
Shi, Yuxuan
;
Zang, Mingwu
;
Wang, Shouwei
;
Zhao, Bing
;
Xu, Chenchen
, et al.
소스
International Journal of Food Science & Technology
. Dec2022, Vol. 57 Issue 12, p7701-7711. 11p.
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7 . Academic Journal
Prediction of the Lipid Degradation and Storage Time of Chilled Beef Flank by Using Raman Spectroscopy and Chemometrics.
저자
by
Bai, Jing
;
Zang, Mingwu
;
Zou, Hao
;
Wu, Jiajia
;
Shi, Yuxuan
, et al.
소스
Food Analytical Methods; Aug2022, Vol. 15 Issue 8, p2213-2223, 11p
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7 . Academic Journal
Antioxidant activity of pickled sauced meat before and after cooking and in vitro gastrointestinal digestion.
저자
by
Wang, Le
;
Li, Xiang
;
Liu, Wenying
;
Jia, Xiaoyun
;
Wang, Shouwei
, et al.
소스
Journal of Food Processing & Preservation
. Jan2021, Vol. 45 Issue 1, p1-10. 10p.
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