학술논문

1 . Academic Journal

Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder

저자: by Ding, Yuxin; Zhao, Lingling; Liu, Yanqun; Sun, Jingxin; Pi, Yuzhen, et al.
소스: In International Journal of Biological Macromolecules 31 December 2023 253 Part 1

7 . Academic Journal

Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin

저자: by Hu, Li; Shi, Lishuang; Liu, Sinong; Xiao, Zhichao; Sun, Jingxin, et al.
소스: In Food Chemistry 1 December 2023 428

7 . Academic Journal

Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages

저자: by Li, Chunqiang; Xie, Wenru; Zhang, Xue; Liu, Jun; Zhang, Mingyun, et al.
소스: In Meat Science March 2023 197

7 . Academic Journal

Effects of direct current magnetic field co-treated with stirring on gel properties of chicken batter: Hydration and textural properties

저자: by Liu, Sinong; Wang, Zongzhou; Zheng, Jinyue; Sun, Weiqing; Xiao, Zhichao, et al.
소스: In Journal of Food Engineering February 2023 339

7 . Academic Journal

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction

저자: by Cheng, Kaixing; Pan, Yanmo; Han, Zongyuan; Wang, Zefu; Sun, Qinxiu, et al.
소스: In Food Chemistry 1 February 2024 433

7 . Academic Journal

The adsorption characteristics of 2D fibril and 3D hydrogel aggregates at the O/W interface combining molecular dynamics simulation

저자: by Han, Zongyuan; Yue, Xiqing; Shao, Jun-Hua.
소스: In Food Hydrocolloids July 2022 128

5 . Academic Journal

Effects of tetrasodium pyrophosphate coupled with soy protein isolate on the emulsion gel properties of oxidative myofibrillar protein

저자: by Liu, Jun; Yu, Ze; Xie, Wenru; Yang, Lu; Zhang, Mingyun, et al.
소스: In Food Chemistry January 2022

7 . Academic Journal

The evolution of pork myosin aggregates and the relationship between aggregation modes and microstructures of O/W emulsions

저자: by Han, Zongyuan; Li, Xingxia; Liu, Yubo; Yue, Xiqing; Wu, Zhaoxia, et al.
소스: In Food Hydrocolloids October 2021 119

7 . Academic Journal

Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

저자: by Han, Zongyuan; Xu, Shuaiqiang; Sun, Jingxin; Yue, Xiqing; Wu, Zhaoxia, et al.
소스: In Food Hydrocolloids April 2021 113

7 . Academic Journal

The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins

저자: by Zheng, Jinyue; Sun, Di; Li, Xingxia; Liu, Dengyong; Li, Chunqiang, et al.
소스: In LWT March 2021 139

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