科研产出
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101Effect of transglutaminase cross-linking on the conformational and emulsifying properties of peanut arachin and conarachin fractions
作者：
机构：
来源：EUROPEAN FOOD RESEARCH AND TECHNOLOGY
关键词： Arachin Conarachin TGase cross-linking Structure Emulsifying properties
102Cloning, purification and characterization of a novel GH46 family chitosanase, Csn-CAP, from Staphylococcus capitis
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机构：
来源：PROCESS BIOCHEMISTRY
关键词： Chitosanase; Chitosan; Chitooligosaccharide; Staphylococcus capitis; Cold-adapted
年份：2018
103Cadmium detoxification induced by salt stress improves cadmium tolerance of multi-stress-tolerant Pichia kudriavzevii
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机构：
来源：ENVIRONMENTAL POLLUTION
关键词： Pichia kudriavzevii; Cadmium tolerance; Salt stress; Cadmium transport; Antioxidant enzyme
年份：2018
104Study on the Change of Muscle Proteins During the Half-Dried Salt-Cured Silver Carp (Hypophthalmichthys molitrix) Processing
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机构：
来源：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
关键词： SDS-PAGE Cathepsins B and L heat pump drying salt-cured silver carp (Hypophthalmichthys molitrix) proteolysis
105The effects of different extraction methods on composition and storage stability of sturgeon oil
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机构：
来源：FOOD CHEMISTRY
关键词： Sturgeon Oil extraction Storage stability Volatile compounds
106EMULSIFYING PROPERTIES OF CROSS-LINKING BETWEEN PROTEINS EXTRACTED FROM COLD/HOT PRESSED PEANUT MEAL AND HYDROLYSED FISH (DECAPTERUS MARUADSI) PROTEINS
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机构：
来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES
关键词： Cold-pressed peanut protein Hot-pressed peanut protein Fish protein hydrolysate Transglutaminase Emulsifying properties
107Degradation of hyaluronic acid derived from tilapia eyeballs by a combinatorial method of microwave, hydrogen peroxide, and ascorbic acid
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机构：
来源：POLYMER DEGRADATION AND STABILITY
关键词： Tilapia eyeballs Hyaluronic acid (HA) Degradation UV spectra FTIR spectra
108Changes of activated factors and activation of calpain in tilapia muscle during storage
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机构：
来源：FISHERIES SCIENCE
关键词： Tilapia muscle; Calpain activation; Ca2+ concentration; Calpastatin; UK114
年份：2018
109Inhibitory effect of antioxidant peptides derived from Pinctada fucata protein on ultraviolet-induced photoaging in mice
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机构：
来源：JOURNAL OF FUNCTIONAL FOODS
关键词： Pinctada fucata Antioxidant peptides Anti-photoaging Biochemical estimation Histo-pathological
110Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce
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机构：
来源：JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
关键词： Bacterial diversity; Halanaerobium; Halomonas; putrescine; high-throughput sequencing; biogenic amine; free amino acid; fish sauce
年份：2018
