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Works by Tan, Ming-Qian

Results: 3

1

Determination of HMF in Vinegar and Soy Sauce Using Two-Step Ultrasonic Assisted Liquid-Liquid Micro-Extraction Coupled with Capillary Electrophoresis-Ultraviolet Detection.

Published in:

Food Analytical Methods, 2018, v. 11, n. 2, p. 479, doi. 10.1007/s12161-017-1018-8

By:

Wu, Jian-Hai;
Feng, Ting-Ting;
Liang, Xu;
Yu, Cui-Ping;
Dong, Liang;
Du, Ming;
Tan, Ming-Qian;
Xu, Xian-Bing

Publication type:

Article

2

Quality properties and formation of α-dicarbonyl compounds in abalone muscle (Haliotis discus) as affected by tenderization and baking processes.

Published in:

Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1503, doi. 10.1007/s11694-018-9765-9

By:

Feng, Ting-Ting;
Wu, Jian-Hai;
Liang, Xu;
Du, Ming;
Tan, Ming-Qian;
Qin, Lei;
Xu, Xian-Bing

Publication type:

Article

3

Changes of Water Distribution and Physicochemical Properties of Abalone ( Haliotis discus) Myofibrillar Proteins during Heat-Induced Gelation.

Published in:

Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13069

By:

Dong, Xiu Ping;
Li, Yan;
Song, Liang;
Wang, Yang;
Tan, Ming Qian;
Zhu, Bei Wei

Publication type:

Article