Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Libo QI"'
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 5, Pp 1772-1778 (2023)
Enzymatic hydrolysis, isolation, and purification might make a great deal of difference in antioxidant activity and antigenicity of peptide components. This study aimed to isolate and purify antioxidant peptide components from Antarctic krill and eva
Externí odkaz:
https://doaj.org/article/ea6a8b0b5ef44dd5ab07d91742c587a5
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 264-269 (2023)
The quality changes of ready-to-eat vacuum-fried hairtail with different packaging during 60 days storage at 25 ℃ were studied in this study to choose the optimal packaging material. The changes in water content, water activity, pH, peroxide value
Externí odkaz:
https://doaj.org/article/e64b1042629b455b8eb0b7a99bcc34c6
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 388-396 (2023)
In order to improve the quality stability of frozen reconstructed squid mince, the influence of three additions at various concentrations, namely trehalose (2%, 4%, 6%), lactitol (2%, 4%, 6%), and sodium lactate (2%, 3%, 4%) on the cryoprotective eff
Externí odkaz:
https://doaj.org/article/9d13edc2999940bfa3d6518b962572ef
Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 87-95 (2023)
The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary s
Externí odkaz:
https://doaj.org/article/df058be717294e4b87384f779ddd0e6d
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 83-91 (2022)
The effects of propylene glycol alginate (PGA) on the storage stability of frozen whole wheat flour dough were investigated, as well as the changes in baking quality of the frozen dough. The stability of frozen dough was evaluated by measuring the fe
Externí odkaz:
https://doaj.org/article/1e2b53c5f1dd41f996737f40e0847a43
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 443-452 (2022)
Whole grains are rich in nutrients and bioactive components, which have become the focus of consumers' attention in recent years. Whole grain food has more nutritional value and health benefits compared with refined grain product. This paper summariz
Externí odkaz:
https://doaj.org/article/6661345a2a844647a884e941735fa544
Publikováno v:
Lubricants, Vol 11, Iss 3, p 145 (2023)
The nonlinear time-domain lubrication characteristics of the hydrodynamic journal bearing system are studied in this paper. The motion equation of the hydrodynamic journal bearing system is established based on the balance of the relationship among t
Externí odkaz:
https://doaj.org/article/24a9ef2c003a43e295d3689df1bb3832
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5436695b0798796982054b7eaf0f1e0f
https://doi.org/10.1080/10408398.2023.2215874
https://doi.org/10.1080/10408398.2023.2215874
Publikováno v:
Journal of Texture Studies. 54:299-310
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce32d8e145c9475b87e47209f495c6d3
https://doi.org/10.1111/jtxs.12739
https://doi.org/10.1111/jtxs.12739
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16242ec11031a1c398276355fefe4da6
https://doi.org/10.1111/ijfs.16514
https://doi.org/10.1111/ijfs.16514