572 results on '"Zhang, Wangang"'
Search Results
2. Synbiotic Fermented Meat Products
3. Molecular factors influencing meat tenderness
4. Synbiotic Fermented Meat Products
5. Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure
6. Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
7. S-nitrosoproteomics profiling elucidates the regulatory mechanism of S-nitrosylation on beef quality
8. Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system
9. Study on the effects of pre-slaughter transport stress on water holding capacity of pork: Insights from oxidation, structure, function, and degradation properties of protein
10. Ultrasound effect on flavor profile of beef jerky produced with partial potassium salt substitute based on GC-IMS technology
11. Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
12. Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethyl cellulose complex emulsion gel
13. Ultrasound
14. Effects of ultrasound pretreatment on flavor characteristics and physicochemical properties of dry-cured ham slices during refrigerated vacuum storage
15. Effect of Yamadazyma triangularis derived peptide XHY69AP on muscle fatigue via regulation of AMPK/PGC-1α and Nrf2/Keap1 pathways
16. Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef
17. Films with antimicrobial activity for meat products
18. Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
19. Plasma-activated water: Perspective of the theoretical model, safety assessment and application in animal-derived products
20. Effects of ultrasonic-assisted curing on the eating quality of lamb
21. Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis
22. Effects of natural deep eutectic solvent on the extraction efficiency and antioxidant activities of Toona sinensis seed polyphenols: Composition and mechanism
23. Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content
24. Identification of hepatoprotective peptides from porcine liver and its interaction with ethanol metabolizing enzymes in vitro
25. Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening
26. Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon
27. Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics
28. Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
29. Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
30. Targeted energy metabolomics analysis of postmortem pork in an in vitro model as influenced by protein S-nitrosylation
31. Future meat market
32. Contributors
33. Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation
34. 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
35. Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles
36. Fabrication and application of electrochemical sensor for analyzing hydrogen peroxide in food system and biological samples
37. Electrochemical determination of capsaicinoids content in soy sauce and pot-roast meat products by glassy carbon electrode modified with MXene/PDDA-carbon nanotubes/β-cyclodextrin
38. Xuanwei ham derived peptides exert the anti-inflammatory effect in the dextran sulfate sodium-induced C57BL/6 mice model
39. Crosstalk between dietary pomegranate and gut microbiota: evidence of health benefits.
40. Exploring the Effects of S‑Nitrosylation on Caspase‑3 Modification and Myofibril Degradation of Beef In Vitro.
41. Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization
42. Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon
43. The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells
44. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS
45. Investigation of conformational changes of cathepsin B as a feasibility assessment for NaCl reduction in Jinhua ham
46. Metabolic mechanism of dietary factors and effect of dietary types associated with hyperuricemia: A review
47. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
48. Effects of ultrasound-assisted vacuum tumbling on the oxidation and physicochemical properties of pork myofibrillar proteins
49. Ethnic meat markets: China
50. Health benefits, extraction and development of functional foods with curcuminoids
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