科研产出
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101Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review
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机构：
来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
关键词： conjugated fatty acids; muscle products; CLA; CLNA; CEPA; CDHA; biosynthesis; antitumor; antiobesity; antidiabetes; anticardiovascular disease; modulation of immune system; diet; slaughter season; age; processing
年份：2020
102Antibacterial and antibiofilm activities of thyme oil against foodborne multiple antibiotics-resistant Enterococcus faecalis
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机构：
来源：POULTRY SCIENCE
关键词： plant essential oil; biofilm; Enterococcus faecalis; exopolysaccharide; cell adherence
年份：2020
103iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
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机构：
来源：POULTRY SCIENCE
关键词： proteomics; iTRAQ; lipid oxidation
年份：2021
104Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens
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机构：
来源：FOOD CHEMISTRY
关键词： Pretreatment; Thermosonication; Texture; Myofibril proteins
年份：2021
105Evaluation of antioxidant property of heat shock protein 90 from duck muscle
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机构：
来源：ANIMAL BIOSCIENCE
关键词： 90 Kda heat shock protein (Hsp90); Oxidized Phospholipids; Radical; Electron Paramagnetic Resonance (EPR)
年份：2021
106The synergistic effects of phenyllactic acid and slightly acid electrolyzed water to effectively inactivate Klebsiella oxytoca planktonic and biofilm cells
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机构：
来源：FOOD CONTROL
关键词： Phenyllactic acid; Slightly acid electrolyzed water; Biofilm; Polysaccharide; ATP
年份：2021
107Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch-soybean protein composite gels in various ratios
作者：
机构：
来源：FOOD HYDROCOLLOIDS
关键词： Rice starch; Soybean protein; Composite gels; Gelling properties; Dysphagia
年份：2024
108Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
作者：
机构：
来源：FOOD HYDROCOLLOIDS
关键词： Soy protein isolate; Oxidation; High internal phase emulsions; Oil -water interface; Rheological properties; 3D printing
年份：2024
109Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Porphyrin; Hemin; FeCl 3; Tenderness; Actomyosin dissociation
年份：2024
110Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
作者：
机构：
来源：FOOD CONTROL
关键词： Texture; Residual activity of protease; Myofibril; Protein structure; Gel
年份：2024
