87 results on '"Cai, Luyun"'
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2. Engineering Phaeodactylum tricornutum exosomes to enhance intracellular fucoxanthin delivery
3. Effect of slurry ice on quality characteristics and microbiota composition of Pacific white shrimp during refrigerated storage
4. Evaluating the effects of graphene nanoparticles combined radio‐frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle
5. Influences of two transport strategies on AMPK mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei)
6. Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates
7. Pickering emulsion stabilized by parasin I and chitosan nanoparticles enhances protection against intestinal microbiota homeostasis by reducing inflammation in peritonitis mice
8. Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles
9. Electrostatically reinforced and sealed nanocellulose-based macrosphere by alginate/chitosan multi-layer coatings for delivery of probiotics
10. Xanthine Oxidase Inhibitory Peptides from Larimichthys polyactis: Characterization and In Vitro/In Silico Evidence
11. Improving the biological activities of astaxanthin using targeted delivery systems
12. Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study
13. Nanoparticle Emulsions Enhance the Inhibition of NLRP3
14. Exogenous abscisic acid regulates primary metabolism in postharvest cherry tomato fruit during ripening
15. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid
16. Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets
17. Exogenous methyl jasmonate regulates phenolic compounds biosynthesis during postharvest tomato ripening
18. The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions
19. Understanding of physicochemical properties and antioxidant activity of ovalbumin–sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid
20. Integrated metabolomic and gene expression analyses to study the effects of glycerol monolaurate on flesh quality in large yellow croaker (Larimichthys crocea)
21. Effects of magnetic nanometer combined with radio frequency or microwave thawing on physicochemical properties of myofibrillary protein in sea bass
22. Preparation and physicochemical stability of tomato seed oil microemulsions
23. Exogenous methyl jasmonate regulates sucrose metabolism in tomato during postharvest ripening
24. Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging
25. Production mechanism of semicarbazide from protein in Chinese softshell turtles at different drying temperatures based on TMT-tagged quantitative proteomics
26. The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies
27. Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion
28. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito
29. Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro
30. The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing
31. Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP
32. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass(Micropterus salmoides)
33. The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions
34. Slow-Release and Nontoxic Pickering Emulsion Platform for Antimicrobial Peptide
35. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets
36. Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )
37. Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)
38. Effect of Carboxymethyl Chitosan Magnetic Nanoparticles Plus Herring Antifreeze Protein on Conformation and Oxidation of Myofibrillar Protein From Red Sea Bream (Pagrosomus major) After Freeze-Thaw Treatment
39. Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
40. Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles
41. Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics
42. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
43. Recent Advances in Food Thawing Technologies
44. The Effect of Magnetic Nanoparticles Plus Microwave Thawing on the Volatile Flavor Characteristics of Largemouth Bass (Micropterus salmoides) Fillets
45. Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna ( Thunnus tonggol ) myofibrillar proteins
46. Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods
47. Corrigendum: Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside
48. Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic Nanoparticles on Quality Attributes in Red Sea Bream (Pagrosomus major)
49. The impact of recrystallisation on the freeze‐thaw cycles of red seabream ( Pagrus major ) fillets
50. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets
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