Výsledky vyhledávání - "Fang, Chuandong"

Akademický článek

Effects of Different Additives Combined with Vacuum Permeation Treatment on the Stability of Myofibrillar Proteins from Peeled Shrimps during Frozen Storage

Autor: LUO Yiyuan, CHEN Liang, QI He, ZHANG Bin, FANG Chuandong

Publikováno v: Shipin Kexue, Vol 45, Iss 4, Pp 35-41 (2024)

Shelled shrimps (Penaeus vannamei) vacuum-treated with sodium pyrophosphate, sodium tripolyphosphate, trehalose, alginate oligosaccharide or carrageenan oligosaccharide solutions were stored at −18 ℃ and evaluated for thawing loss, thermodynamic

Externí odkaz: https://doaj.org/article/59c9938453fa4a3497821f44fcd5c5dc

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Akademický článek

Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis

Autor: Fang, Chuandong, Chen, Hongshuo, Yan, Hongbo, Shui, Shanshan, Benjakul, Soottawat, Zhang, Bin

Publikováno v: In Food Chemistry 1 October 2022 390

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Akademický článek

Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage

Autor: Yan, Hongbo, Jiao, Long, Fang, Chuandong, Benjakul, Soottawat, Zhang, Bin

Publikováno v: In Food Research International September 2022 159

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Ice recrystallization behavior of sucrose solution with different seaweed substances

Autor: Fang, Chuandong

東京海洋大学博士学位論文 2021年度(2021年9月) 応用生命科学課程博士甲第599号
指導教員:萩原知明

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=jairo_______::1c65e7c379ea3bc6e98190b0be6b7b37
http://id.nii.ac.jp/1342/00002188/

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