98 results on '"Cheng, Jun-Hu"'
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2. Designing cellulose nanofibrils/carbon dots intelligent label with colorimetric and fluorescent dual responsiveness for real-time monitoring of food freshness
3. Visible detection of chilled beef freshness using a paper-based colourimetric sensor array combining with deep learning algorithms
4. Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment
5. Engineering pineapple peel cellulose nanofibrils with oxidase-mimic functionalities for antibacterial and fruit preservation
6. Preventing thermal aggregation of ovalbumin through dielectric-barrier discharge plasma treatment and enhancing its emulsification properties
7. Insights into antioxidative metabolic mechanism of the sub-lethal injured Listeria monocytogenes stressed by cold plasma active species for precise control
8. Enhancing microorganism inactivation performance through optimization of plate-to-plate dielectric barrier discharge cold plasma reactors
9. Reduction of antigenicity and emulsibility improvement of ovalbumin by dielectric-barrier discharge plasma treatment induced structure modification
10. Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation
11. LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking
12. Construction of a sustainable and hydrophobic high-performance all-green pineapple peel cellulose nanocomposite film for food packaging
13. Constructing a novel humidity sensor using acrylic acid/bagasse cellulose porous hydrogel combining graphene oxide and citral for antibacterial and intelligent fruit preservation
14. Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat
15. Fluorescent Polythymidine-Templated Copper Nanoclusters Aptasensor for Sensitive Detection of Tropomyosin in Processed Shrimp Products
16. Inhibition of cell wall pectin metabolism by plasma activated water (PAW) to maintain firmness and quality of postharvest blueberry
17. In vivo biological analysis of cold plasma on allergenicity reduction of tropomyosin in shrimp
18. Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage
19. Effect of dielectric barrier discharge cold plasma on emulsification and stability of ovalbumin
20. Effects of dielectric barrier discharge cold plasma on structure, surface hydrophobicity and allergenic properties of shrimp tropomyosin
21. Effects of combined roasting with steam cooking on fat content, physicochemical properties and in vitro protein digestion of chicken wings as compared with other conventional cooking methods
22. Insight into the IgE-binding sites of allergenic peptides of tropomyosin in shrimp (Penaeus chinensis) induced by cold plasma active particles
23. Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices
24. Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking
25. Modification in cellulose films through ascent cold plasma treatment and polymerization for food products packaging
26. A pH-Responsive colourimetric sensor array based on machine learning for real-time monitoring of beef freshness
27. Inhibitory effects of dielectric barrier discharge cold plasma on pathogenic enzymes and anthracnose for mango postharvest preservation
28. Deconstruction of pineapple peel cellulose based on Fe2+ assisted cold plasma pretreatment for cellulose nanofibrils preparation
29. Cold Plasma-Assisted Preparation of Cellulose Nanofibers and Construction of Sustainable All-Green Cellulose Nanocomposite Film for Food Packaging
30. Characteristics of cold plasma treatment and enzymatic hydrolysis on IgG/IgE-binding ability of β-lactoglobulin
31. Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices
32. Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin
33. Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
34. Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology
35. Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization
36. Corrigendum to “Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and ultrasound: Effects on bacterial inactivation and quality attributes” [Ultrason. Sonochem. 76 (2021) 1–14]
37. Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer
38. Subcellular damages of Colletotrichum asianum and inhibition of mango anthracnose by dielectric barrier discharge plasma
39. Novel EGFR-mutant mouse models of lung adenocarcinoma reveal adaptive immunity requirement for durable osimertinib response
40. Functional and bioactive properties of Larimichthys polyactis protein hydrolysates as influenced by plasma functionalized water-ultrasound hybrid treatments and enzyme types
41. Improving drying kinetics, physicochemical properties and bioactive compounds of red dragon fruit (Hylocereus species) by novel infrared drying
42. Modification of cellulose from sugarcane (Saccharum officinarum) bagasse pulp by cold plasma: Dissolution, structure and surface chemistry analysis
43. Effects of combined treatment of plasma activated liquid and ultrasound for degradation of chlorothalonil fungicide residues in tomato
44. Oxidation induced by dielectric barrier discharge (DBD) plasma treatment reduces IgG/IgE binding capacity and improves the functionality of glycinin
45. Structural variations of rice starch affected by constant power microwave treatment
46. Dielectric-barrier discharge (DBD) plasma treatment reduces IgG binding capacity of β-lactoglobulin by inducing structural changes
47. Multi-spectroscopies and molecular docking insights into the interaction mechanism and antioxidant activity of astaxanthin and β-lactoglobulin nanodispersions
48. Effects of plasma activated solution on the colour and structure of metmyoglobin and oxymyoglobin
49. Optimisation of treatment conditions for reducing Shewanella putrefaciens and Salmonella Typhimurium on grass carp treated by thermoultrasound-assisted plasma functionalized buffer
50. Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes
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