38 results on '"Xu, Xinglian"'
Search Results
2. Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler
3. Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis
4. Molecular imprinting film and turn-on fluorescence probe working in tandem for Salmonella Typhimurium detection
5. Pre-emulsion constructed with modified rice bran fiber and its application in low-fat chicken meatballs
6. Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion
7. How environmental stresses affect the physical stability of oil in water emulsion prepared using pH-shifted myofibrillar protein?
8. Hygroscopicity and antioxidant activity of whey protein hydrolysate and its ability to improve the water holding capacity of pork patties during freeze−thaw cycles
9. Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation
10. Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing
11. Apoptotic changes and myofibrils degradation in post-mortem chicken muscles by ultrasonic processing
12. Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste
13. Amikacin- and AuNP-mediated colorimetric biosensor for the rapid and sensitive detection of bacteria
14. Structural transformation of egg white protein particles modified by preheating combined with pH-shifting: Mechanism of enhancing heat stability
15. Characterization of the spoilage heterogeneity of Aeromonas isolated from chilled chicken meat: in vitro and in situ
16. Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product
17. Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin
18. Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
19. Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism
20. Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine
21. Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast
22. Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion
23. Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates
24. Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
25. Conformational and rheological changes of high-pressure processing treated rabbit myosin subfragments during heating
26. Glycation-induced structural modification of myofibrillar protein and its relation to emulsifying properties
27. Resistance of biofilm formation and formed-biofilm of Escherichia coli O157:H7 exposed to acid stress
28. Influence of protein and vitamin B2 as nutrients of chicken meat on staphylococcal enterotoxin genes expression via virulence regulators
29. Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH)
30. Modeling the degradation of acidic electrolyzed water and its ability to disinfect a dual-species biofilm
31. Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes
32. Myofibrillar protein–curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products
33. Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation
34. Pathogenicity and antibiotic resistance of coagulase-negative staphylococci isolated from retailing chicken meat
35. Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations
36. Characterization of attachment and biofilm formation by meat-borne Enterobacteriaceae strains associated with spoilage
37. Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating
38. Behavior variability of Salmonella enterica isolates from meat-related sources
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.