38 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. Pickering emulsion stabilized by parasin I and chitosan nanoparticles enhances protection against intestinal microbiota homeostasis by reducing inflammation in peritonitis mice
5. Electrostatically reinforced and sealed nanocellulose-based macrosphere by alginate/chitosan multi-layer coatings for delivery of probiotics
6. Exogenous abscisic acid regulates primary metabolism in postharvest cherry tomato fruit during ripening
7. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid
8. Development of edible composite film based on chitosan nanoparticles and their application in packaging of fresh red sea bream fillets
9. Exogenous methyl jasmonate regulates phenolic compounds biosynthesis during postharvest tomato ripening
10. The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions
11. Integrated metabolomic and gene expression analyses to study the effects of glycerol monolaurate on flesh quality in large yellow croaker (Larimichthys crocea)
12. Effects of magnetic nanometer combined with radio frequency or microwave thawing on physicochemical properties of myofibrillary protein in sea bass
13. Exogenous methyl jasmonate regulates sucrose metabolism in tomato during postharvest ripening
14. Rapid evaluation of freshness of largemouth bass under different thawing methods using hyperspectral imaging
15. Production mechanism of semicarbazide from protein in Chinese softshell turtles at different drying temperatures based on TMT-tagged quantitative proteomics
16. The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing
17. Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP
18. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets
19. Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)
20. Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides)
21. Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles
22. Effects of magnetic nanoparticles plus microwave on the thawing of largemouth bass (Micropterus salmoides) fillets based on iTRAQ quantitative proteomics
23. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
24. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets
25. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
26. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
27. Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin
28. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials
29. Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods
30. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
31. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets
32. Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage
33. Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp (Ctenopharyngodon idella) skin
34. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage
35. Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage
36. Temporary effect of postharvest UV-C irradiation on gene expression profile in tomato fruit
37. Integrated application of nitric oxide and modified atmosphere packaging to improve quality retention of button mushroom (Agaricus bisporus)
38. Postharvest UV-B irradiation maintains sensory qualities and enhances antioxidant capacity in tomato fruit during storage
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