Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds

Non-destructive Detection and Screening of Non-uniformity in Microwave Sterilization Using Hyperspectral Imaging Analysis

(2018) Yuanyuan Pan et al.   Food Analytical Methods

Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process

(2018) Yuwei Liu et al.   Food Analytical Methods

The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle

(2018) Jin-Xuan Cao et al.   FOOD CHEMISTRY

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

The change of volatile compounds of two kinds of vinasse-cured ducks during processing

(2018) X W Lou et al.   POULTRY SCIENCE

The effect of structural change on the digestibility of sarcoplasmic proteins in Nanjing dry-cured duck during processing

(2018) X J Du et al.   POULTRY SCIENCE

Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review

(2018) Zhong Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus

(2018) Jin-Xuan Cao et al.   Frontiers in Microbiology

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing

(2017) Luyun Cai et al.   Food and Bioprocess Technology

Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets

(2017) Ji Ma et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

The effect of microwave on the interaction of flavour compounds with G-actin from grass carp (Catenopharyngodon idella )

(2017) Xiaowei Lou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mapping moisture contents in grass carp ( Ctenopharyngodon idella ) slices under different freeze drying periods by Vis-NIR hyperspectral imaging

(2017) Jia-Huan Qu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

(2016) Wang Ying et al.   FOOD CHEMISTRY

Effects of Microwave Radiation and Water Bath Heating on the Physicochemical Properties of Actomyosin from Silver Carp (Hypophthalmichthys molitrix) during Setting

(2016) Dandan Feng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Binding of carbonyl flavours to canola, pea and wheat proteins using GC/MS approach

(2014) Kun Wang et al.   FOOD CHEMISTRY

Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System

(2014) Feibai Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction

(2011) Yan Liu et al.   FOOD CHEMISTRY

Mechanism of microwave-accelerated soy protein isolate–saccharide graft reactions

(2011) Jun-Jun Guan et al.   FOOD RESEARCH INTERNATIONAL