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29 results on '"Fang Geng"'

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1. Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

2. Research Note: Comprehensive proteomic, phosphoproteomic, and N-glycoproteomic analysis of chicken egg yolk plasma

3. The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

4. Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation

5. Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products

6. Applied Research Note: Proteomic analysis reveals potential immunomodulatory effects of egg white glycopeptides on macrophages

7. Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment

8. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

9. Research Note: Analysis of microbial diversity on the shell surface of eggs collected from geographically distinct farms in China

10. Integrated landscape of chicken egg chalaza proteomics

11. Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing

12. Enhancement of liposomal properties of thyme essential oil using lysozyme modification: Physicochemical, storage, and antibacterial properties

13. Research Note: Comparison of water-soluble metabolites in egg yolk, yolk granules, and yolk plasma based on quantitative metabolomic analysis

14. Research Note: Changes in chicken egg yolk metabolome during its formation

15. The potential mechanism of low-power water bath ultrasound to enhance the effectiveness of low-concentration chlorine dioxide in inhibiting Salmonella Typhimurium

16. Study on the Mechanism of Modified Cellulose Improve the Properties of Egg Yolk gel

17. Ultrasound-assisted pH-shifting to construct a stable aqueous solution of paprika oleoresin using egg yolk low-density lipoprotein as a natural liposome-like nano-emulsifier

18. Research Note: Integrated proteomic analyses of chicken egg yolk granule

19. Research Note: Aggregation-depolymerization of chicken egg yolk granule under different food processing conditions

20. Quantitative proteomic analysis provides insight into the survival mechanism of Salmonella typhimurium under high-intensity ultrasound treatment

21. Quantitative N-glycoproteome analysis of bovine milk and yogurt

22. Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3

23. Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks

24. Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage

25. Quantitative metabolome analysis of boiled chicken egg yolk

26. Ultrasonic-assisted pH shift-induced interfacial remodeling for enhancing the emulsifying and foaming properties of perilla protein isolate

27. Ercc2/Xpd deficiency results in failure of digestive organ growth in zebrafish with elevated nucleolar stress

28. Bacteriostatic effects of high-intensity ultrasonic treatment on Bacillus subtilis vegetative cells

29. Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides

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