科研产出
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141Carvacrol oil inhibits biofilm formation and exopolysaccharide production of Enterobacter cloacae
作者：
机构：
来源：FOOD CONTROL
关键词： E. cloacae; Biofilm; Curli; Colonic acid; Carvacrol oil
年份：2021
142Preparation and characterization of polylactic acid nanofiber films loading Perilla essential oil for antibacterial packaging of chilled chicken
作者：
机构：
来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词： Polylactic acid; Nanofiber film; Biocompatibility; Antibacterial activity; Antioxidant activity
年份：2021
143Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Cold plasma; Myofibrillar protein; Microstructure; Emulsifying property; Protein oxidation
年份：2022
144Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Carnosine; Ultra-high pressure; Snakehead; Trimethylamine; Volatile components; Fishy off-odor
年份：2022
145Exploring the regulating mechanism of heat induced gelation of myosin by binding with Mb hemin prosthetic group
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Hemin prosthetic group; Myosin; Oxidation; Affinity; Regulating mechanism
年份：2022
146Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Ultrasound; Chlorogenic acid; Pseudomonas fluorescens; Biofilm
年份：2022
147A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in Meat
作者：
机构：
来源：FOODS
关键词： carboxylated-g-C3N4 NPs; hydroxyl radical; electrochemical sensor; food safety
年份：2022
148Effect 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
149Physicochemical characteristics of ginger essential oil nanoemulsion encapsulated by zein/NaCas and antimicrobial control on chilled chicken
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Essential oil; Pseudomonas aeruginosa; Staphylococcus aureus; Antibacterial activity; Low-energy emulsification method
年份：2022
150How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Ultrasound; Potassium alginate; Tenderness; Tissue; Myofibrillar protein
年份：2020
