16 results on '"Cai, Luyun"'
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2. Influences of two transport strategies on AMPK mediated metabolism and flesh quality of shrimp (Litopenaeus vannamei)
3. Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study
4. Preparation and physicochemical stability of tomato seed oil microemulsions
5. The physiochemical and preservation properties of fish sarcoplasmic protein/chitosan composite films containing ginger essential oil emulsions
6. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass(Micropterus salmoides)
7. Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )
8. Recent Advances in Food Thawing Technologies
9. Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna ( Thunnus tonggol ) myofibrillar proteins
10. The impact of recrystallisation on the freeze‐thaw cycles of red seabream ( Pagrus major ) fillets
11. The effect of chitosan‐essential oils complex coating on physicochemical, microbiological, and quality change of grass carp ( Ctenopharyhgodon idella ) fillets
12. Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage
13. Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins
14. Compositions and antioxidant properties of protein hydrolysates from the skins of four carp species
15. Comparative study on acid‐soluble and pepsin‐soluble collagens from skin and swim bladder of grass carp (Ctenopharyngodon idella)
16. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil
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