1,722 results on '"Zhou, Guanghong"'
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2. Sample-Adaptive Classification Inference Network
3. The mechanism of Enterococcus faecium on the virulence of Listeria monocytogenes during the storage of fermented sausages by whole genome analysis
4. Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system
5. Influence of mycelial integrity damaged by ultrasonic treatment on product textural properties and in vitro digestibility
6. Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions
7. Textured vegetable protein as a partial replacement for lean meat in salami analogues: Perspectives on physicochemical properties, flavour and proteome changes
8. Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties
9. Effect of gelatin concentration and freezing temperature on porous scaffolds for cultured meat
10. Computer-assisted engineering of stable human leukemia inhibitory factor
11. Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
12. Role of polyphenols conjugation to glycated myofibrillar protein in manipulating the emulsifying behaviors of flaxseed oil emulsion
13. High-voltage electrostatic field with 35 kV-15 min could reduce Pseudomonas spp. to maintain the quality of pork during −1 °C storage
14. Effect of High-density Culture on the Fate of Porcine Muscle Stem Cells
15. In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
16. Development and characterization of edible packaging films based on pork gelatin integrated with serum plasma for pork packaging and preservation
17. Gelatin-serum plasma film incorporated with curcumin for improvement of antioxidant and antibacterial properties for fresh pork packaging application
18. Visceral adipose tissue and risk of diabetic nephropathy: A Mendelian randomization study
19. Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion
20. Plant-based meat analogues aggravated lipid accumulation by regulating lipid metabolism homeostasis in mice
21. A trans-acting sRNA SaaS targeting hilD, cheA and csgA to inhibit biofilm formation of S. Enteritidis
22. Programmable scaffolds with aligned porous structures for cell cultured meat
23. Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins
24. Protective mechanism of quercetin compounds against acrylamide-induced hepatotoxicity
25. Optimization study of anomaly detection algorithm in machine vision inspection technology
26. Research on image recognition and processing of motion targets of warehouse logistics robots
27. Microfluidic generation of bioinspired core–shell structured microfibers for cultured meat
28. Plant-based meat analogues enhance the gastrointestinal motility function and appetite of mice by specific volatile compounds and peptides
29. Controlling cathepsin B activity in Jinhua ham through multifactorial analysis and modeling of temperature, pH and salt content
30. Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
31. Tea polyphenols coated sodium alginate-gelatin 3D edible scaffold for cultured meat
32. Fabrication of cell cultured meat by hydrogel with topographic microstructures
33. Evaluation of flavor profile in blown pack spoilage meatballs via electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) integration
34. Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
35. Biotinylated caffeic acid covalent binding with myofibrillar proteins in alkaline conditions: Identification of protein-phenol adducts and alterations in protein properties
36. Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
37. Suppression mechanism of L-lysine on the Epigallocatechin-3-gallate-induced loss of myofibrillar protein gelling potential
38. Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
39. Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing
40. Hyperspectral imaging combined with fluorescence for the prediction of microbial growth in chicken breasts under different packaging conditions
41. Free-standing, colored, polymer film with composite opal photonic crystal structure for efficient passive daytime radiative cooling
42. A structural explanation for protein digestibility changes in different food matrices
43. Insight into the impacts of Jinhua ham processing conditions on cathepsin B activity and conformation changes based on molecular simulation
44. Unexpected variations in the effects of ultrasound-assisted myofibrillar protein processing under varying viscosity conditions
45. Casein and red meat proteins differentially affect the composition of the gut microbiota in weaning rats
46. Explore the mechanism of continuous cyclic glycation in affecting the stability of myofibrillar protein emulsion: The influence of pH
47. Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment
48. Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage
49. Real meat and plant-based meat analogues have different in vitro protein digestibility properties
50. Interactions between the protein-epigallocatechin gallate complex and nanocrystalline cellulose: A systematic study
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