Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility

Autor: Khoder, Ramy M., Zhang, Liangzi, Huang, Qilin, You, Juan, Ma, Huawei, Yin, Tao, Liu, Ru

Publikováno v: In Food Chemistry 15 February 2025 465 Part 2

Formation and kinetic analysis of AGEs in Pacific white shrimp during frying

Autor: Wu, Runlin, Mou, Xia, Dong, Shiyuan, Khoder, Ramy M., Xiong, Shanbai, Liu, Ru

Publikováno v: In Food Chemistry 1 December 2024 460 Part 2

Mechanism and technological evaluation of biopeptidal-based emulsions

Autor: Ashaolu, Tolulope Joshua, Khoder, Ramy M., Alkaltham, Mohammed Saeed, Nawaz, Asad, Walayat, Noman, Umair, Muhammad, Khalifa, Ibrahim

Publikováno v: In Food Bioscience June 2022 47

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Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility.

Autor: Khoder RM; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; Faculty of Agriculture, Benha University, Moshtohor, Toukh 13736, Egypt., Zhang L; Wuhan Business University, Wuhan, Hubei Province 430056, China., Huang Q; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China., You J; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China., Ma H; Engineering Research Center of Processing & Storage of Characteristic and Advantage Aquatic Products from Guangxi/ Guangxi Academy of Fishery Science, Nanning 530021, Guangxi, China., Yin T; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China. Electronic address: yintao@mail.hzau.edu.cn., Liu R; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, China. Electronic address: liuru@mail.hzau.edu.cn.

Publikováno v: Food chemistry [Food Chem] 2024 Nov 15; Vol. 465 (Pt 2), pp. 142079. Date of Electronic Publication: 2024 Nov 15.