160 results on '"Wu, Mangang"'
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2. Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose
3. Effect of Functional Multi-strain Starter Culture on Inhibiting Protein Oxidation and Improving Flavor in Fermented Sausage
4. Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis 517: From a transcriptomics perspective
5. Improving the solubility and interfacial absorption of hempseed protein via a novel high pressure homogenization-assisted pH-shift strategy
6. A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
7. Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
8. Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion
9. Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
10. Production of branched-chain flavor compounds from hydrolysis of pork myofibrillar protein by optimizing the inoculation of Limosilactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
11. Effects of Arabic Gum and Guar Gum, Polysaccharides with Different Viscosity, on the Emulsifying Properties of Myofibrillar Protein
12. Metabolism of hydrogen peroxide by Lactobacillus plantarum NJAU-01: A proteomics study
13. Effects of octenyl succinylation on the properties of starches with distinct crystalline types and their Pickering emulsions
14. Consolidating the gelling performance of myofibrillar protein using a novel OSA-modified-starch-stabilized Pickering emulsion filler: Effect of starches with distinct crystalline types
15. Exploring the role of protein DJ-1 in quality of pale, soft and exudative (PSE) and red, firm and non-exudative (RFN) pork during post-mortem aging
16. A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay
17. Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging
18. The ameliorative mechanism of Lactiplantibacillus plantarum NJAU-01 against D-galactose induced oxidative stress: A hepatic proteomics and gut microbiota analysis
19. Research Progress on Fibrotic Self-assembly of Plant Protein Resource.
20. Effects of Transglutaminase on Myofibrillar Protein Composite Gels with Addition of Non-Meat Protein Emulsion
21. Antioxidant activity of Lactobacillus plantarum NJAU-01 in an animal model of aging
22. Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state
23. A novel screen-printed mast cell-based electrochemical sensor for detecting spoilage bacterial quorum signaling molecules (N-acyl-homoserine-lactones) in freshwater fish
24. A novel and simple cell-based electrochemical biosensor for evaluating the antioxidant capacity of Lactobacillus plantarum strains isolated from Chinese dry-cured ham
25. Pulsed Electric Field as a Means to Elevate Activity and Expression of α-Amylase in Barley (Hordeum vulgare L.) Malting
26. Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism
27. Comparison of microbial communities from different Jinhua ham factories
28. Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475
29. A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken
30. Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model
31. Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging
32. Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage
33. Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature
34. Rheology and microstructure of myofibrillar protein–plant lipid composite gels: Effect of emulsion droplet size and membrane type
35. Role of Disulfide Bonds and Sulfhydryl Blocked by N-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions
36. Investigation of the antioxidant capacity of cell-free extracts from Lactobacillus plantarum NJAU-01 obtained by different cell disruption methods
37. Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin
38. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties
39. Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties.
40. Pulsed electric field pretreatment modifying digestion, texture, structure and flavor of rice
41. Purification and Characterization of a Novel Bacteriocin Pediocin Z-1 Produced by Pediococcus Pentosaceus Z-1 Screened From Jinhua Ham
42. Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage
43. Liposomes co-delivery system of doxorubicin and astragaloside IV co-modified by folate ligand and octa-arginine polypeptide for anti-breast cancer
44. Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch
45. Effect of typical starch on the rheological properties and NMR characterization of myofibrillar protein gel
46. An electricalchemical method to detect the branch-chain aminotransferases activity in lactic acid bacteria
47. Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage
48. Biosynthesis pathway of flavor compound 3-methylbutanal derived from leucine by Lactococcus lactis517: From a transcriptomics perspective
49. Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
50. Protein structure and sulfhydryl group changes affected by protein gel properties: process of thermal-induced gel formation of myofibrillar protein
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