Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 7, p. 1528, doi. 10.1002/jsfa.6857
- By:
- Publication type:
- Article
Works matching AU Weng, Wuyin
Results: 22
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Effects of Rosemary Extract and Chlorogenic Acid on Lipid and Protein Oxidation in the Sous Vide Processed Large Yellow Croaker Fillet Product During Cold Storage.
- Published in:
- Journal of Aquatic Food Product Technology, 2023, v. 32, n. 6/7, p. 543, doi. 10.1080/10498850.2023.2255170
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- Publication type:
- Article
3
Histological Distribution and Characterization of Collagen in European eel (Anguilla anguilla) Muscle.
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- Journal of Aquatic Food Product Technology, 2020, v. 29, n. 1, p. 121, doi. 10.1080/10498850.2019.1695694
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- Publication type:
- Article
4
Antioxidant Properties and Arsenic Speciation of Ultrafiltration and Nanofiltration Derived Abalone Viscera Hydrolysate Fraction.
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- Journal of Aquatic Food Product Technology, 2019, v. 28, n. 1, p. 64, doi. 10.1080/10498850.2018.1561570
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- Publication type:
- Article
5
Characteristics and Select Functional Properties of Collagen from Golden Pompano ( Trachinotus ovatus ) Skins.
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- Journal of Aquatic Food Product Technology, 2017, v. 26, n. 8, p. 892, doi. 10.1080/10498850.2017.1354344
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- Publication type:
- Article
6
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13388
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- Publication type:
- Article
7
Water resistance and mechanical property improvement of tilapia ( Tilapia zillii) scale gelatin films by dehydrated thermal treatment.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3358, doi. 10.1007/s13197-014-1401-z
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- Publication type:
- Article
8
Antioxidant peptides obtained from abalone muscle hot water extract during in‐vitro simulated digestion and Caco‐2 cell absorption.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 765, doi. 10.1111/ijfs.16831
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- Publication type:
- Article
9
Lacticaseibacillus paracasei-Derived Antibacterial Peptide NGJ1D and Its Mechanism of Action Against Staphylococcus aureus.
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- Food & Bioprocess Technology, 2024, v. 17, n. 12, p. 4886, doi. 10.1007/s11947-024-03419-8
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- Publication type:
- Article
10
The Antibacterial Activity and Pickering Emulsion Stabilizing Effect of a Novel Peptide, SA6, Isolated from Salt-Fermented Penaeus vannamei.
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- Food & Bioprocess Technology, 2023, v. 16, n. 6, p. 1312, doi. 10.1007/s11947-023-03000-9
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- Article
11
Antioxidant Activities of Hydrolysates from Abalone Viscera Using Subcritical Water-Assisted Enzymatic Hydrolysis.
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- Food & Bioprocess Technology, 2019, v. 12, n. 6, p. 910, doi. 10.1007/s11947-019-02270-6
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- Publication type:
- Article
12
Characteristics of pressurized hot water extract from abalone muscle and the antioxidant ability during simulated digestion in vitro.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 11, p. 4076, doi. 10.1007/s13197-020-04441-2
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- Publication type:
- Article
13
Effect of Fermented Wheat Gluten on the Physicochemical Properties of Soy Protein Isolate Films.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 11, p. 93, doi. 10.13386/j.issn1002-0306.2024060238
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- Publication type:
- Article
14
Lipid characteristics of coastal migratory Sarda orientalis tissues.
- Published in:
- Fisheries Science, 2009, v. 75, n. 4, p. 1055, doi. 10.1007/s12562-009-0120-2
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- Publication type:
- Article
15
Antibacterial Activity, Mechanism and Thermal Stability of Antibacterial Peptide FAH34 from Distiller's Grains Larimichthys crocea.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 12, p. 247, doi. 10.16429/j.1009-7848.2023.12.026
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- Publication type:
- Article
16
Effects of Hydration Time on Structure of V-type Starch and Its Thymol Inclusion Complexes.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 84, doi. 10.16429/j.1009-7848.2023.11.009
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- Publication type:
- Article
17
Physicochemical characteristics of chitosan from swimming crab (Portunus trituberculatus) shells prepared by subcritical water pretreatment.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-81318-0
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- Publication type:
- Article
18
Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 7, p. 4251, doi. 10.1002/jsfa.13308
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- Publication type:
- Article
19
Effect of pH on properties of golden pompano skin collagen‐based fibril gels by self‐assembly in vitro.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 13, p. 4801, doi. 10.1002/jsfa.10539
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- Publication type:
- Article
20
Preparation and bioavailability of calcium-chelating peptide complex from tilapia skin hydrolysates.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4898, doi. 10.1002/jsfa.8363
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- Publication type:
- Article
21
Gelling properties of myofibrillar protein from abalone (Haliotis Discus Hannai Ino) muscle.
- Published in:
- International Journal of Food Properties, 2018, v. 21, n. 1, p. 277, doi. 10.1080/10942912.2018.1454463
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- Publication type:
- Article
22
Silver Carp ( Hypophthalmichthys molitrix ) Surimi Acid-Induced Gel Extract Characteristics: A Comparison with Heat-Induced Gel.
- Published in:
- International Journal of Food Properties, 2015, v. 18, n. 4, p. 821, doi. 10.1080/10942912.2013.864675
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- Publication type:
- Article