Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Junguang Li"'
Publikováno v:
Foods, Vol 13, Iss 13, p 1988 (2024)
The present study demonstrates the effects of pH-shifting treatments and magnetic field-assisted pH-shifting treatments on the properties of myofibrillar protein (MP) in frozen meat. The solubility results indicate that the pH-shifting treatments inc
Externí odkaz:
https://doaj.org/article/16f8f0278a4a4ae4ae4f16bee15d1344
Autor:
Junguang Li, Chenhao Sun, Wuchao Ma, Kexin Wen, Yu Wang, Xiaonan Yue, Yuntao Wang, Yanhong Bai
Publikováno v:
Foods, Vol 13, Iss 10, p 1566 (2024)
This study investigated the effects of ultrasound–assisted immersion freezing (UIF) at different power rates (0, 200, 400, and 600 W) on the changes in beef quality and flavor after braising. The results demonstrated that UIF treatment at 400 W sig
Externí odkaz:
https://doaj.org/article/7e06f0e1a39a4ecbad44116fc543c2a9
Research on the Measurement Method of the Prompt Neutron Decay Constant Based on LHS-DMD-Rossi-Alpha
Publikováno v:
Energies, Vol 17, Iss 9, p 2034 (2024)
In response to the significant dependency on empirical judgment in measuring the prompt neutron decay constant with the traditional Rossi-alpha method and the issue of requiring an excessive number of detectors with the DMD-Rossi-alpha method, this p
Externí odkaz:
https://doaj.org/article/9e09ff5cdff64cbb9b7b680af715cfd5
Autor:
Zeyu Xu, Yu Han, Dianbo Zhao, Ke Li, Junguang Li, Junyi Dong, Wenbo Shi, Huijuan Zhao, Yanhong Bai
Publikováno v:
Foods, Vol 13, Iss 3, p 469 (2024)
Presently, the traditional methods employed for detecting livestock and poultry meat predominantly involve sensory evaluation conducted by humans, chemical index detection, and microbial detection. While these methods demonstrate commendable accuracy
Externí odkaz:
https://doaj.org/article/ff811985a3b547ff9a2dc194a6941bb2
Autor:
Zeyu Xu, Wenbo Shi, Dianbo Zhao, Ke Li, Junguang Li, Junyi Dong, Yu Han, Jiansheng Zhao, Yanhong Bai
Publikováno v:
Foods, Vol 12, Iss 18, p 3451 (2023)
The sorting and processing of food raw materials is an important step in the food production process, and the quality of the sorting operation can directly or indirectly affect the quality of the product. In order to improve production efficiency and
Externí odkaz:
https://doaj.org/article/1cd220521c254c39be17227eb6ff9817
Autor:
Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong Bai
Publikováno v:
Foods, Vol 12, Iss 13, p 2597 (2023)
In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsi
Externí odkaz:
https://doaj.org/article/1d50f43c6e58407caf85fabf34e0a2f0
Publikováno v:
Petroleum Exploration and Development, Vol 45, Iss 3, Pp 553-562 (2018)
Abstract: A new fault identification method, which is called the apparent current method, based on the parameter variation of apparent current is proposed after the analysis of the limitations of the fault interpretation method for the wide field ele
Externí odkaz:
https://doaj.org/article/621b47d6210d4736a94874760bcc3a88
Autor:
Bai, Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2597
In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::a9ab6a01d49ad5edf3913c28d283cdc7
Autor:
Junguang Li, Xuyang Ma, Jiawen Zhang, Yu Wang, Manting Du, Qisen Xiang, Yuntao Wang, Juan Du, Ke Li, Yanhong Bai
Publikováno v:
International Journal of Food Science & Technology. 57:5068-5077
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68a28bf4d0c22225f823141c73444020
https://doi.org/10.1111/ijfs.15815
https://doi.org/10.1111/ijfs.15815
Publikováno v:
International Journal of Food Science & Technology. 57:2896-2905
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50436650a64c8e731a9a482384d7b8d4
https://doi.org/10.1111/ijfs.15596
https://doi.org/10.1111/ijfs.15596