41Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin

作者： Zou, Ye; Wu, Haihong; Zhang, Muhan; Sun, Zhilan; Sun, Chong; Wang, Daoying; Xu, Weimin; Xu, Pingping; Cao, Jinxuan; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Jiangsu Sci & Technol Dev Strategy Res Inst, Dept Enterprise Innovat, Nanjing 210042, Jiangsu, Peoples R China; Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Zhejiang, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Chicken actomyosin; Ultrasound power; Particle properties; Molecular structure; Solubility; Emulsion characterization

年份：2018

42Determination Of Intramuscular Phospholipid Classes And Molecular Species In Gaoyou Duck

作者： Wang, Daoying; Xu, Weimin; Xu, Xinglian; Zhou, Guanghong; Li, Chunbao; Yang, Mingmin; Wang, Daoying; Xu, Weimin; Zhu, Yongzhi; SCI

机构： Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Food Proc & Qual Control, Nanjing 210095, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：FOOD CHEMISTRY

关键词： gaoyou duck phospholipids classes molecular species

43Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS

作者： Song, Hui; Wu, Haihong; Geng, Zhiming; Sun, Chong; Ren, Shuang; Wang, Daoying; Zhang, Muhan; Liu, Fang; Xu, Weimin; Song, Hui; Ren, Shuang; Xu, Weimin; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China; Collaborat Innovat Ctr Meat Prod & Proc, Nanjing 21009;

来源：FOOD CHEMISTRY

关键词： Linoleic acid Cured meat Leukotoxin Leukotoxin-diol High performance liquid chromatography Tandem mass spectrometry

44Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing

作者： Wang, Daoying; Zhang, Muhan; Xu, Weimin; Bian, Huan; Liu, Fang; Geng, Zhiming; Zhu, Yongzhi; Wang, Daoying; Xu, Xinglian; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

来源：JOURNAL OF POULTRY SCIENCE

关键词： chemical-physical index dry-cured duck microstructure processing traditional

45Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

作者： Wang, Daoying; Dong, Han; Zhang, Muhan; Liu, Fang; Bian, Huan; Zhu, Yongzhi; Xu, Weimin; Dong, Han; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Duck Tenderness Actomyosin dissociation Endogenous enzyme activities

46Effect of ultrasound assisted extraction on the physicochemical and functional properties of collagen from soft-shelled turtle calipash

作者： Zou, Ye; Li, Pengpeng; Zhang, Muhan; Sun, Zhilan; Sun, Chong; Xu, Weimin; Wang, Daoying; Wang, Li; Cai, Panpan; Wang, Daoying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Yangzhou Univ, Coll Food Sci & Engn, Yangzhou 225127, Jiangsu, Peoples R China; Nanjing Normal Univ, Ginling Coll, Nanjing 210024, Jiangsu, Peoples R China; Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China;

来源：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

关键词： Soft-shelled turtle calipash collagen Ultrasound assisted extraction Physicochemical properties

47Synergistic Antibacterial Effect of the Combination of epsilon-Polylysine and Nisin against Enterococcus faecalis

作者： Liu, Fang; Liu, Mei; Wang, Daoying; Geng, Zhiming; Zhang, Muhan; Sun, Chong; Zhu, Yongzhi; Xu, Weimin; Liu, Mei; Xu, Xiaoxi; Du, Lihui; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China;

来源：JOURNAL OF FOOD PROTECTION

48Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle

作者： Wang, Daoying; Zhang, Muhan; Deng, Shaoying; Xu, Weimin; Geng, Zhiming; Sun, Chong; Bian, Huan; Liu, Fang; Liu, Yuan; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Actomyosin dissociation Myofibril fragmentation Endogenous enzyme activities Grass carp

49The effect of adenosine 5 '-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat

作者： Wang, Daoying; Deng, Shaoying; Zhang, Muhan; Geng, Zhiming; Sun, Chong; Bian, Huan; Xu, Weimin; Zhu, Yongzhi; Liu, Fang; Wu, Haihong; Deng, Shaoying; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China; Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： adenosine 5 '-monophosphate tenderness microstructure physicochemical index duck

50Effect of NaCl Treatments on Tyramine Biosynthesis of Enterococcus faecalis

作者： Liu, Fang; Wang, Xinxin; Wang, Daoying; Zhu, Yongzhi; Geng, Zhiming; Xu, Weimin; Wang, Xinxin; Xu, Xiaoxi; Du, Lihui; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210023, Jiangsu, Peoples R China;

来源：JOURNAL OF FOOD PROTECTION