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Article(4)
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Food Analytical Methods(1)
Food Chemistry(1)
Journal of Chinese Institute of Food Science and Technology(1)
Journal of Food Processing and Preservation(1)
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Tecnología alimentaria(2)
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scopus(4)
Changes of Water Distribution and Physicochemical Properties of Abalone (Haliotis discus) Myofibrillar Proteins during Heat-Induced Gelation
ArticleAbstract: The effects of heating on water distribution of heated abalone myofibrillar protein (MP) were investPalabras claves:Autores:Dong X.P., Li Y., Mingqian Tan, Song L., Wang Y., Zhu B.W.Fuentes:scopusCombination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process
ArticleAbstract: The purpose of this study was to develop and test the combination of nuclear magnetic resonance (NMRPalabras claves:Collagen fiber, Low-field NMR, Low-temperature heating, MRI, sea cucumber, TenderizationAutores:Cheng S., Dong X.P., Li D.M., Li Y., Mingqian Tan, Song L., Zhou D.Y., Zhu B.W.Fuentes:scopusCarbon quantum dots from roasted Atlantic salmon (Salmo salar L.): Formation, biodistribution and cytotoxicity
ArticleAbstract: The endogenous carbon quantum dots (CQDs) produced during food processing have potential uncertaintyPalabras claves:biodistribution, Carbon quantum dots, Energy metabolism, Flow cytometric, Salmo salar L.Autores:Li S., Liu S., Mingqian Tan, Song L., Song Y., Wang H., Wu Y.Fuentes:scopusMicroencapsulation and Establishment of Detection Method for Microencapsulation Efficiency of Antarctic Krill Oil
ArticleAbstract: Objective: The spray-drying was used to embed the Antarctic krill oil and its detection method for mPalabras claves:Antarctic krill oil, Low-field nuclear magnetic resonance, Microencapsulation, Microencapsulation efficiency, Spray-dryingAutores:Bao S., Mingqian Tan, Song L., Zhang J., Zhou D.Y.Fuentes:scopus