科研产出
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1Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy
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机构：
来源：JOURNAL OF FOOD BIOCHEMISTRY
关键词： biomarker; freezing rate; proteomics; thaw loss; water holding capacity
2Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
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机构：
来源：JOURNAL OF FOOD ENGINEERING
关键词： Low voltage electrostatic field; Thawing; Myofibrillar proteins; Renaturation
年份：2019
3Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy
作者：
机构：
来源：JOURNAL OF FOOD BIOCHEMISTRY
关键词： biomarker; freezing rate; proteomics; thaw loss; water holding capacity
4New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Freeze-induced damage; Ice crystal; Exudates; Proteomics; Data-independent acquisition (DIA)
年份：2022
5On the emerging of thawing drip: Role of myofibrillar protein renaturation
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机构：
来源：FOOD CHEMISTRY
关键词： Freezingrate; Thawloss; Proteinrenaturation; Waterre-absorption
年份：2022
6The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes
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机构：
来源：FOOD CHEMISTRY
关键词： Freeze-thaw; Freezing rate; Ice crystallization; Myowater migration; Thaw loss
年份：2022
7Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
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机构：
来源：INTERNATIONAL JOURNAL OF REFRIGERATION
关键词： Frozen storage; Beef quality; Protein denaturation; Water status; Initial freezing rate; Mots cle ? s; Stockage a l; e ?tat congele ?; Qualite ? de la viande b ?uf; De ?naturation des prote ?ines; ?Etat hydrique; Vitesse de conge ?lation initiale
年份：2022
8Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
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机构：
来源：JOURNAL OF FOOD QUALITY
年份：2018
9Effect of sub-freezing storage (-6,-9 and-12 degrees C) on quality and shelf life of beef
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Beef; LF-NMR; quality; shelf life; storage; sub-freezing
年份：2018
10Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
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机构：
来源：FOOD CHEMISTRY
关键词： Calpain; Water-holding capacity; Postmortem storage; Protease inhibitors; Myowater distribution and mobility
年份：2020
