17 results on '"Cai, Luyun"'
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2. Effect of slurry ice on quality characteristics and microbiota composition of Pacific white shrimp during refrigerated storage
3. Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates
4. Electrostatically reinforced and sealed nanocellulose-based macrosphere by alginate/chitosan multi-layer coatings for delivery of probiotics
5. Pickering emulsion stabilized by parasin I and chitosan nanoparticles enhances protection against intestinal microbiota homeostasis by reducing inflammation in peritonitis mice
6. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid
7. Preparation, characterization of naringenin, β-cyclodextrin and carbon quantum dot antioxidant nanocomposites
8. Integrated metabolomic and gene expression analyses to study the effects of glycerol monolaurate on flesh quality in large yellow croaker (Larimichthys crocea)
9. Production mechanism of semicarbazide from protein in Chinese softshell turtles at different drying temperatures based on TMT-tagged quantitative proteomics
10. Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
11. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
12. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets
13. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
14. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
15. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials
16. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
17. Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin
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