18 results on '"Li, De‐Yang"'
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2. Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique
3. Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle
4. Differences in texture and digestive properties of different parts in boiled abalone muscles
5. Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage
6. Effect of different sous-vide cooking conditions on textural properties, protein physiochemical properties and microstructure of scallop (Argopecten irradians) adductor muscle
7. High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein
8. Effect of boiling on texture of abalone muscles and its mechanism based on proteomic techniques
9. Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage
10. Effects of heat treatments on texture of abalone muscles and its mechanism
11. Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
12. Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
13. Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
14. Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism
15. Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method
16. Effects of natural phenolics on shelf life and lipid stability of freeze-dried scallop adductor muscle
17. Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process
18. Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage
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