196 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. Improving the biological activities of astaxanthin using targeted delivery systems.
10. Production mechanism of semicarbazide from protein in Chinese softshell turtles at different drying temperatures based on TMT-tagged quantitative proteomics
11. Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion
12. Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability.
13. Effect of Mustard Essential Oil Combined 1-Methylcyclopropene Preservation Treatment on the Quality of Broccoli during Refrigerated Storage.
14. Progress on the Anti-inflammatory, Anti-cancer Activities and Mechanism of Action of Fucoxanthin.
15. Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
16. 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
17. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
18. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets
19. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
20. Influences of two transport strategies on AMPK‐mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei).
21. Application of Cyclocarya paliurus –Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.
22. The Effect of Magnetic Nanoparticles Plus Microwave Thawing on the Volatile Flavor Characteristics of Largemouth Bass (Micropterus salmoides) Fillets
23. Effect of Herring Antifreeze Protein Combined with Chitosan Magnetic Nanoparticles on Quality Attributes in Red Sea Bream (Pagrosomus major)
24. Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase
25. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
26. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials
27. The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage.
28. Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing
29. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
30. Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods
31. Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin
32. Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin
33. Xanthine Oxidase Inhibitory Peptides from Larimichthys polyactis : Characterization and In Vitro/In Silico Evidence.
34. Preparation of ε-Polylysine/Polyaspartic Hydrogel Loaded with Polyphenols and Its Performance Analysis.
35. Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study.
36. The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin
37. Effect of the Fumigating with Essential Oils on the Microbiological Characteristics and Quality Changes of Refrigerated Turbot (Scophthalmus maximus) Fillets
38. Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas)
39. Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins
40. Compositions and antioxidant properties of protein hydrolysates from the skins of four carp species
41. Nanoparticle Emulsions Enhance the Inhibition of NLRP3.
42. The gut microbiota as a target to control hyperuricemia pathogenesis: Potential mechanisms and therapeutic strategies.
43. Functional Properties and Bioactivities of Pine Nut (Pinus gerardiana) Protein Isolates and Its Enzymatic Hydrolysates
44. Understanding of physicochemical properties and antioxidant activity of ovalbumin–sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid.
45. Preparation and physicochemical stability of tomato seed oil microemulsions.
46. Effect of ultrasonic thawing on protein properties and muscle quality of Bonito.
47. The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions.
48. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (Micropterus salmoides).
49. Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides).
50. Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins.
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