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Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field.
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- Foods, 2024, v. 13, n. 13, p. 1988, doi. 10.3390/foods13131988
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- Article
Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5274, doi. 10.1002/jsfa.13372
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- Article
The Effects of Assisted Freezing with Different Ultrasound Power Rates on the Quality and Flavor of Braised Beef.
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- Foods, 2024, v. 13, n. 10, p. 1566, doi. 10.3390/foods13101566
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- Article
Research on the Measurement Method of the Prompt Neutron Decay Constant Based on LHS-DMD-Rossi-Alpha.
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- Energies (19961073), 2024, v. 17, n. 9, p. 2034, doi. 10.3390/en17092034
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- Article
Research Progress on Quality Detection of Livestock and Poultry Meat Based on Machine Vision, Hyperspectral and Multi-Source Information Fusion Technologies.
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- Foods, 2024, v. 13, n. 3, p. 469, doi. 10.3390/foods13030469
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- Article
Effects of different proportions of konjac gum and carrageenan on heat induced gel properties of soybean protein isolate emulsion gel.
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- Journal of Light Industry, 2023, v. 38, n. 5, p. 17, doi. 10.12187/2023.05.003
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- Article
Research Progress on Low Damage Grasping of Fruit, Vegetable and Meat Raw Materials.
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- Foods, 2023, v. 12, n. 18, p. 3451, doi. 10.3390/foods12183451
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- Article
Effect of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels.
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- Journal of Light Industry, 2023, v. 38, n. 4, p. 20, doi. 10.12187/2023.04.003
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- Article
Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein.
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- Foods, 2023, v. 12, n. 13, p. 2597, doi. 10.3390/foods12132597
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- Article
Insight into the mechanism of the quality improvement of porcine after ultrasound‐assisted immersion freezing.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 5068, doi. 10.1111/ijfs.15815
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- Article
CNN-GRUA-FC Stock Price Forecast Model Based on Multi-Factor Analysis.
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- Journal of Advanced Computational Intelligence & Intelligent Informatics, 2022, v. 26, n. 4, p. 600, doi. 10.20965/jaciii.2022.p0600
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- Article
Effects of immersion freezing on the conformational changes of myofibrillar proteins in pork under ultrasonic power densities of 0, 15, 30 and 45 W L<sup>−1</sup>.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 5, p. 2896, doi. 10.1111/ijfs.15596
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- Article
Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein.
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- Journal of Light Industry, 2021, v. 36, n. 6, p. 30, doi. 10.12187/2021.06.004
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- Article
Conjugated bimetallic cobalt/iron polyphthalocyanine as an electrochemical aptasensing platform for impedimetric determination of enrofloxacin in diverse environments.
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- Microchimica Acta, 2021, v. 188, n. 12, p. 1, doi. 10.1007/s00604-021-05086-4
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- Article
Effect of chickpea (Cicer arietinum L.) protein isolate on the heat‐induced gelation properties of pork myofibrillar protein.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 5, p. 2108, doi. 10.1002/jsfa.10833
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- Article
Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products.
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- Journal of Food Science & Technology, 2018, v. 55, n. 3, p. 846, doi. 10.1007/s13197-017-3020-y
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- Article
Research progress on chilling methods of post-mortem carcass for livestack.
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- Journal of Light Industry, 2018, v. 33, n. 1, p. 34, doi. 10.3969/j.issn.2096-1553.2018.01.005
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- Article