14 results on '"Lin, Hengxun"'
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2. Integrating multiple microstructure and water distribution visual analysis to reveal the moisture release and quality deterioration of precooked beef during freezing-thawing-reheating processes
3. Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community
4. Electric fields as effective strategies for enhancing quality attributes of meat in cold chain logistics: A review
5. Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
6. Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels
7. Effect of static magnetic field extended supercooling preservation on beef quality
8. Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
9. To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?
10. The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods
11. Combined effects of paper‐containing 1‐methylcyclopropene with nitrogen‐modified atmosphere packaging in the logistics process of e‐commerce on fruit quality of plum (Prunus salicina cv. ‘Qingcuili’) during shelf life
12. Insight into the Mechanism of Water-Insoluble Dietary Fiber from Star Anise (Illicium Verum Hook. F.) on Water-Holding Capacity of Myofibrillar Protein Gels
13. Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage
14. Modeling of Chilled/Supercooled Pork Storage Quality Based on the Entropy Weight Method
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