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1 . Academic Journal
Characteristic antioxidant activity and comprehensive flavor compound profile of scallop (Chlamys farreri) mantle hydrolysates-ribose Maillard reaction products
저자
by
Han, Jia-Run
;
Yan, Jia-Nan
;
Sun, Shi-Guang
;
Tang, Yue
;
Shang, Wen-Hui
, et al.
소스
In
Food Chemistry
30 September 2018 261:337-347
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7 . Academic Journal
Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.
저자
by
Huang, Li
;
Ding, Bo
;
Zhang, Huan
;
Kong, Baohua
;
Xiong, Youling L
.
소스
Journal of the Science of Food & Agriculture
. Aug2019, Vol. 99 Issue 10, p4739-4747. 9p.
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7 . Periodical
A pH shift approach to the improvement of interfacial properties of plant seed proteins
저자
by
Jiang, Jiang
;
Wang, Qingling
;
Xiong, Youling L
.
소스
Current Opinion in Food Science; February 2018, Vol. 19 Issue: 1 p50-56, 7p
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5 . Academic Journal
Fractionation and characterisation for antioxidant activity of hydrolysed whey protein.
저자
by
Peña-Ramos, E Aida
;
Xiong, Youling L
;
Arteaga, Guillermo E
.
소스
Journal of the Science of Food & Agriculture; Nov2004, Vol. 84 Issue 14, p1908-1918, 11p
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5 . Academic Journal
Evaluation of tenderness in prawns (Machrobrachium rosenbergii ) marinated in various salt and acid solutions
†
.
저자
by
Xiong, Shuling
;
Xiong, Youling L
;
Blanchard, Suzanne P
;
Wang, Baowu
;
Tidwell, James H
.
소스
International Journal of Food Science & Technology
. Mar2002, Vol. 37 Issue 3, p291-296. 6p.
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7 . Academic Journal
Evaluation of tenderness in prawns (Machrobrachium rosenbergii ) marinated in various salt and acid solutions
†
.
저자
by
Xiong, Shuling
;
Xiong, Youling L
;
Blanchard, Suzanne P
;
Wang, Baowu
;
Tidwell, James H
.
소스
International Journal of Food Science & Technology; Mar2002, Vol. 37 Issue 3, p291-296, 6p
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7 . Academic Journal
Thermal transitions and dynamic gelling properties of oxidatively modified myosin, β-lactoglobulin, soy 7S globulin and their mixtures.
저자
by
Liu, Gang
;
Xiong, Youling L
.
소스
Journal of the Science of Food & Agriculture; Sep2000, Vol. 80 Issue 12, p1728-1734, 7p
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4 . Academic Journal
Oxidatively induced chemical changes and interactions of mixed myosin, β-lactoglobulin and soy 7S globulin.
저자
by
Liu, Gang
;
Xiong, Youling L
.
소스
Journal of the Science of Food & Agriculture; Sep2000, Vol. 80 Issue 11, p1601-1607, 7p
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4 . Academic Journal
Salt- and pyrophosphate-induced structural changes in myofibrils from chicken red and white muscles.
저자
by
Xiong, Youling L
;
Lou, Xingqiu
;
Harmon, Robert J
;
Wang, Changzheng
;
Moody, William G
.
소스
Journal of the Science of Food & Agriculture; Jun2000, Vol. 80 Issue 8, p1176-1182, 7p
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7 . Academic Journal
Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns ( Macrobrachium rosenbergii).
저자
by
Srinivasan, Subramanian
;
Xiong, Youling L
;
Blanchard, Suzanne P
.
소스
Journal of the Science of Food & Agriculture; Sep1997, Vol. 75 Issue 1, p37-44, 8p
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