24 results on '"Zhang, Hongwei"'
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2. Differentiation of three commercial tuna species through GC-Q-TOF and UPLC-Q/Orbitrap mass spectrometry-based metabolomics and chemometrics
3. Isolation and differential structure characteristics of calcium-binding peptides derived from Pacific cod bones by hydroxyapatite affinity
4. Comparison of lipid profiles of male and female silkworm (Bombyx mori) pupae through high-resolution mass spectrometry-based lipidomics and chemometrics
5. Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.
6. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis
7. Preparation of vacuum-assisted conjugated linoleic acid phospholipids under nitrogen: Mechanism of acyl migration of lysophospholipids
8. Investigating comprehensive effects of depuration salinity and duration on posterior anhydrous living-preservation of Pacific oyster (Crassostrea gigas)
9. Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
10. Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy
11. Molecular mechanism of protein dynamic change in Pacific oyster (Crassostrea gigas) during depuration at different salinities uncovered by mass spectrometry-based proteomics combined with bioinformatics
12. Cleavage sites and non-enzymatic self-degradation mechanism of ready-to-eat sea cucumber during storage
13. Characterizing gangliosides in six sea cucumber species by HILIC–ESI-MS/MS
14. Uncovering proteome variations of differently heat-treated sea cucumber (Apostichopus japonicus) by label-free mass spectrometry
15. Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis
16. Discrimination of dried sea cucumber (Apostichopus japonicus) products from different geographical origins by sequential windowed acquisition of all theoretical fragment ion mass spectra (SWATH-MS)-based proteomic analysis and chemometrics
17. Investigating comprehensive effects of depuration salinity and duration on posterior anhydrous living-preservation of Pacific oyster (Crassostrea gigas)
18. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin
19. Antifungal nortriterpene and triterpene glycosides from the sea cucumber Apostichopus japonicus Selenka
20. Identification of camel species in food products by a polymerase chain reaction-lateral flow immunoassay
21. Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods
22. Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS
23. Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): optimisation of extraction conditions by response surface methodology
24. Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology
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