27 results on '"Cai, Luyun"'
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2. Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability
3. Effect of Mustard Essential Oil Combined 1-Methylcyclopropene Preservation Treatment on the Quality of Broccoli during Refrigerated Storage.
4. Progress on the Anti-inflammatory, Anti-cancer Activities and Mechanism of Action of Fucoxanthin.
5. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)
6. Preparation and characterization of pH-responsive metal-polyphenol structure coated nanoparticles
7. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
8. Application of Cyclocarya paliurus –Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.
9. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials
10. Xanthine Oxidase Inhibitory Peptides from Larimichthys polyactis: Characterization and In Vitro/In Silico Evidence
11. Characterization of gelatin/chitosan ploymer films integrated with docosahexaenoic acids fabricated by different methods
12. Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin
13. Nanoparticle Emulsions Enhance the Inhibition of NLRP3
14. The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin
15. The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions
16. Understanding of physicochemical properties and antioxidant activity of ovalbumin–sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid
17. Effects of magnetic nanometer combined with radio frequency or microwave thawing on physicochemical properties of myofibrillary protein in sea bass
18. Assessing the Effects of Ginger Extract on Polyphenol Profiles and the Subsequent Impact on the Fecal Microbiota by Simulating Digestion and Fermentation In Vitro
19. Corrigendum: Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside
20. Viscoelastic and Functional Properties of Cod-Bone Gelatin in the Presence of Xylitol and Stevioside
21. Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage
22. Ultrastructure characteristics and quality changes of low-moisture Chilgoza pine nut (Pinus gerardiana) during the near-freezing-temperature storage
23. Application of tea polyphenols in combination with 6-gingerol on shrimp paste of during storage: biogenic amines formation and quality determination
24. The neuroprotective and antioxidant activities of protein hydrolysates from grass carp (Ctenopharyngodon idella) skin
25. Changes in quality of low-moisture conditioned pine nut (Pinus gerardiana) under near freezing temperature storage
26. Temporary effect of postharvest UV-C irradiation on gene expression profile in tomato fruit
27. Application of Cyclocarya paliurus -Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine.
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