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期刊名称

  • food chemistry(32)
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  • duck(7)
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  • Wang, Daoying(0)

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  • jiangsu acad agr sci, inst agr prod proc, nanjing 210014, peoples r china(90)
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科研产出
资源类型: 外文期刊
作者:Wang, Daoying(精确检索)
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共149条记录
121Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Lipidomics; Chicken; Heating; Oxidation

年份：2023

122Inactivation of Clostridium perfringens C1 Spores by the Combination of Mild Heat and Lactic Acid

作者：

机构：

来源：FOODS

关键词： C; perfringens; spore; lactic acid; mild heat; DPA

年份：2022

123Effect of ultrasound power on extraction kinetic model, and physicochemical and structural characteristics of collagen from chicken lung

作者：

机构：

来源：FOOD PRODUCTION PROCESSING AND NUTRITION

关键词： Extraction kinetics; Chicken lung; Pepsin-soluble collagen; Ultrasound pretreatment

年份：2020

124Effects of hot or cold boning on the freshness and bacterial community changes of lamb cuts during chilled storage

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Hot boning; Cold boning; Conventional chilling; Very fast chilling; 16S rRNA high-throughput sequencing

年份：2022

125An intrinsic dual-emitting fluorescence sensing toward tetracycline with self-calibration model based on luminescent lanthanide-functionalized metal-organic frameworks

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Lanthanide-functionalized metal-organic; frameworks; Tetracycline residues; Dual-emitting fluorescence assay; Periodic monitoring; Self-calibration model

年份：2023

126Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception

作者：

机构：

来源：MEAT SCIENCE

关键词： Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution

年份：2024

127Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior

作者：

机构：

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Soy protein isolate; Naringenin; Low -fat cream

年份：2024

128Effect of glycosylation on soy protein isolate-sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin

作者：

机构：

来源：FOOD HYDROCOLLOIDS

关键词： Soy protein isolate; Sodium carboxymethyl cellulose; Glycosylation; Conjugate gels; Delivery ability

年份：2024

129Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations

年份：2024

130Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization

作者：

机构：

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： EPA; LDs-EPA composites; Emulsion stability

年份：2024

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