Effects of constant power microwave on the adsorption behaviour of myofibril protein to aldehyde flavour compounds

Evaluating drying feature differences between ginger slices and splits during microwave-vacuum drying by hyperspectral imaging technique

(2020) Xiaohui Lin et al.   FOOD CHEMISTRY

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

(2019) Zhong Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemometric determination of time series moisture in both potato and sweet potato tubers during hot air and microwave drying using near/mid-infrared (NIR/MIR) hyperspectral techniques

(2019) Wen-Hao Su et al.   DRYING TECHNOLOGY

Kinetic modeling of microwave extraction of polysaccharides from Astragalus membranaceus

(2019) Jun‐Hu Cheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems

(2019) Ximing Zhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation

(2019) Hongwei Cao et al.   FOOD CHEMISTRY

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

Changes on antioxidant activity of microwave-treated protein hydrolysates after simulated gastrointestinal digestion: Purification and identification

(2018) Sunantha Ketnawa et al.   FOOD CHEMISTRY

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

Interaction between calcium and casein hydrolysates: stoichiometry, binding constant, binding sites and thermal stability of casein phosphopeptide complexes

(2018) Ricardo Troncoso Recio et al.   INTERNATIONAL DAIRY JOURNAL

Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor

(2018) T.T.N. Dinh et al.   MEAT SCIENCE

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

Microwave processing techniques and their recent applications in the food industry

(2017) Qiushan Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Studies on interfacial tension and contact angle of synthesized surfactant and polymeric from castor oil for enhanced oil recovery

(2015) Keshak Babu et al.   APPLIED SURFACE SCIENCE

Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

(2014) Fabíola Cristina de Oliveira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows

(2012) María Pérez-Juan et al.   MEAT SCIENCE

Microwave-assisted synthesis of BSA-stabilized and HSA-protected gold nanoclusters with red emission

(2011) Lei Yan et al.   JOURNAL OF MATERIALS CHEMISTRY

Microwave-assisted organic acid pretreatment for enzymatic hydrolysis of rice straw

(2010) Guifen Gong et al.   BIOSYSTEMS ENGINEERING

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

(2008) R. Vadivambal et al.   Food and Bioprocess Technology