Mostrando 4 resultados de: 4
Assessment of water mobility in surf clam and soy protein system during gelation using LF-NMR technique
ArticleAbstract: Water mobility and distribution of a dual-protein system of surf clam myofibrillar protein (MP) andPalabras claves:Gelation, LF-NMR, Myofibrillar protein, Soy proteinAutores:Cheng S., Lin R., Mingqian Tan, Wang S., Wang Z.Fuentes:scopusGreen synthesis of fluorescent carbon dots with antibacterial activity and their application in Atlantic mackerel (Scomber scombrus) storage
ArticleAbstract: Antimicrobial materials prepared from natural products could provide new ways to preserve seafood anPalabras claves:Autores:Cheng S., Lin R., Mingqian TanFuentes:scopusEffect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR
ArticleAbstract: The states of protons within food items are highly related to their physical attributes. In this stuPalabras claves:Cooking methods, Lipid oxidation, Protein oxidation, Protons migration, Spanish mackerel, textureAutores:Cheng S., Lin R., Mingqian Tan, Sun S., Wang S., Wang Z., Yuan B.Fuentes:scopusWater dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T<inf>1</inf>-T<inf>2</inf> relaxation technique during heating process
ArticleAbstract: Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensioPalabras claves:Heating process, protein denaturation, surf clam, T -T 1 2, water mobilityAutores:Cheng S., Lin R., Mingqian Tan, Wang S.Fuentes:scopus