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中文期刊(557348)
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期刊名称

food chemistry(2)

关键词

freeze-thaw; freezing rate; ice crystallization; myowater migration; thaw loss(1)
freezingrate; thawloss; proteinrenaturation; waterre-absorption(1)

作者

Qian, Shuyi AND Hu, Feifei AND Li, Xia AND Zhang, Chunhui AND Qian, Shuyi AND Blecker, Christophe(0)

机构

chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
chinese acad agr sci, inst food sci & technol, key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)
univ liege, unit food sci & formulat, gembloux agro bio tech, b-5030 gembloux, belgium(1)
univ liege, unit food sci & formulat, gembloux agrobio tech, passage deport 2, b-5030 gembloux, belgium(1)

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年份

2022(2)

科研产出

条件:

资源类型: 外文期刊

作者:Qian, Shuyi(精确检索)

作者:Hu, Feifei(精确检索)

作者:Li, Xia(精确检索)

作者:Zhang, Chunhui(精确检索)

作者:Qian, Shuyi(精确检索)

作者:Blecker, Christophe(精确检索)

排序方式：

1On the emerging of thawing drip: Role of myofibrillar protein renaturation

作者： Qian, Shuyi; Hu, Feifei; Li, Xia; Zhang, Chunhui; Qian, Shuyi; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Unit Food Sci & Formulat, Gembloux Agro Bio Tech, B-5030 Gembloux, Belgium;

来源：FOOD CHEMISTRY

关键词： Freezingrate; Thawloss; Proteinrenaturation; Waterre-absorption

年份：2022

2The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

作者： Qian, Shuyi; Hu, Feifei; Mehmood, Waris; Li, Xia; Zhang, Chunhui; Qian, Shuyi; Blecker, Christophe; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Univ Liege, Unit Food Sci & Formulat, Gembloux Agrobio Tech, Passage Deport 2, B-5030 Gembloux, Belgium;

来源：FOOD CHEMISTRY

关键词： Freeze-thaw; Freezing rate; Ice crystallization; Myowater migration; Thaw loss

年份：2022