46 results on '"Ren, Guangyue"'
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2. Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes
3. Identifying Exoplanet Candidates Using WaveCeptionNet
4. Low-fat microwaved peanut snacks production: effect of defatting treatment on structural characteristics, texture, color and nutrition
5. Effects of freezing and drying programs on IgY aggregation and activity during microwave freeze-drying: Protective effects and interactions of trehalose and mannitol
6. Fabrication and characterisation of pea protein isolate‐chlorogenic acid nanoparticles
7. Effect of gum arabic and thermal modification of whey protein isolate on the characteristics of Cornus officinalis flavonoid microcapsules
8. Effects of Transglutaminase Concentration and Drying Method on Encapsulation of Lactobacillus plantarum in Gelatin-Based Hydrogel
9. Structure Characterization and Functional Properties of Flaxseed Protein–Chlorogenic Acid Complex
10. 3D simulation of green soybean infrared‐assisted spouted bed drying
11. Effects of freeze-thaw cycles on the quality of a novel mixed grain composite dough and its product (Potato-oat yu): hybridisation of potatoes and oats
12. Evolution behavior of volatile components of shiitake mushrooms during infrared-assisted spouted bed drying
13. Noncovalent Interaction of Lactoferrin with Epicatechin and Epigallocatechin: Focus on Fluorescence Quenching and Antioxidant Properties
14. Effects of different drying methods on the drying characteristics and drying quality of Cistanche deserticola
15. Effects of different drying methods on the properties, stability, and controlled release of Cornus officinalis flavonoids microparticles
16. SLs signal transduction gene CsMAX2 of cucumber positively regulated to salt, drought and ABA stress in Arabidopsis thaliana L.
17. Effect mechanism of different drying methods on the quality and browning for daylily
18. Effects of different protectants on the IgY content and physico‐chemical properties of spray‐dried egg yolk powder
19. Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY
20. Infrared‐assisted spouted bed drying of Chinese yam cubes: effect of constant and variable temperature drying processes on drying behavior, uniformity, and quality attributes
21. Improving the Physicochemical and Emulsifying Properties of Protein-Based Pickering Particles by Using Co-Spray Drying Agents
22. Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
23. Changes and relationships of viscoelastic and physical properties of Chinese yam during a novel multiphase microwave drying process
24. Effects of different proteins and maltodextrin combinations as wall material on the characteristics of Cornus officinalis flavonoids microcapsules
25. Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties
26. Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying
27. Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention
28. Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying techniques
29. A comprehensive review on stability of therapeutic proteins treated by freeze-drying: induced stresses and stabilization mechanisms involved in processing
30. Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods
31. Drying characteristics and quality of Chinese yam by multiphase microwave drying based on fractal theory
32. Effects of freeze-drying and microwave vacuum freeze-drying on the activity of IgY: From the perspective of protein structure
33. Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice
34. Effects of Different Drying Methods on the Characterization, Dissolution Rate and Antioxidant Activity of Ursolic Acid-Loaded Chitosan Nanoparticles
35. Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
36. The Influence of Different Blade Outlet Angle and Wedge Groove on the Performance of the Double Suction Pump
37. Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying
38. Mutual transformation of the water binding state and moisture diffusion characteristics of Chinese yams during microwave freeze drying
39. Cloning and abiotic stress expression analysis of RING finger family protein gene SorRma1 from Solanum nigrum L.
40. Structural characteristics and texture during the microwave freeze drying process of Chinese yam chips
41. Comparative study on the flavonoids extraction rate and antioxidant activity of onions treated by three different drying methods
42. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch
43. Comparative Study on Different Drying Methods of Fish Oil Microcapsules
44. Technical aspects in freeze-drying of foods
45. Enhanced Extraction of Oil from Flaxseed (Linum usitatissimum L.) Using Microwave Pre-treatment
46. Rearch on quality preservation drying technology of Salvia leaves green tea
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