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Akademický článek

Effect of Magnetic Field Assisted Freezing on the Properties and Quality Characteristics of Myofibrillar Protein in Prepared Pork

Autor: Yuhao LI, Yingmei TAO, Yu LEI, Mengsheng DENG, Tian LI, Lei JIN, Dong LI

Publikováno v: Shipin gongye ke-ji, Vol 45, Iss 23, Pp 76-83 (2024)

To investigate the effects of magnetic field-assisted (MF) freezing on the protein properties and quality characteristics of prepared pork, experiments used fresh prepared pork as the experimental material. The effects of conventional freezing (refri

Externí odkaz: https://doaj.org/article/3fb0a92dea6046d39f251d7128a930e3

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Identification of key enzymes involved in the accumulation of carotenoids during fruit ripening of Lycium barbarum L. by a proteomic approach

Autor: Shaoyi Sun, Peipei Li, Yingmei Tao, Xiaolu Zhao, Zhang Xikang, Jun Liu, Dongdong Li, Yutan Tian, Dunhua Liu

Publikováno v: International Journal of Food Science & Technology. 56:5050-5061

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::52c0705d753dff2f3412b298039b98b4
https://doi.org/10.1111/ijfs.15279

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Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in Lycium barbarum L

Autor: Xu Hao, Yingmei Tao, Jun Liu, Dunhua Liu, Zhao Yuhui, Xiaolu Zhao, Dongdong Li, Yutian Tan, Peipei Li

Publikováno v: International Journal of Food Science & Technology. 56:3044-3054

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ae245f6183dc96b85c16b99f60bd797b
https://doi.org/10.1111/ijfs.14948

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Quality changes in high pressure processed tan mutton during storage

Autor: Dunhua Liu, Yingmei Tao, Haihong Zhang, Dongdong Li, Yaling Peng

Publikováno v: Food Science and Technology International. 27:517-527

The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75761df62b57f759e583d89c00975095
https://doi.org/10.1177/1082013220970781

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Author response for 'Identification of key enzymes involved in the accumulation of carotenoids during fruit ripening of Lycium barbarum L. by a proteomic approach'

Autor: Zhang Xikang, Yutan Tian, Dongdong Li, Shaoyi Sun, Peipei Li, Jun Liu, Dunhua Liu, Xiaolu Zhao, Yingmei Tao

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6d745e69b215f3c74fa306010c4078e
https://doi.org/10.1111/ijfs.15279/v3/response1

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Changes in oxidation and secondary structure of myofibrilla protein, water distribution, and quality of vacuum packaged Tan mutton during storage at different temperatures

Autor: Yingmei Tao, Lu Ma, Yutan Tian, Dunhua Liu, Dongdong Li, Jun Liu

Publikováno v: Journal of Food Processing and Preservation. 45

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23245b4e7c612f0b68582b5ee423f23e
https://doi.org/10.1111/jfpp.15647

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Author response for 'Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growthing in Lycium barbarum L'

Autor: Dongdong Li, Zhao Yuhui, Peipei Li, Yingmei Tao, Yutan Tian, Dunhua Liu, Xu Hao, Jun Liu, Xiaolu Zhao

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e117a09f55ef8be8fd85ede72f97476
https://doi.org/10.1111/ijfs.14948/v2/response1

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Akademický článek

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Proteomics analysis to investigate the effect of oxidized protein on meat color and water holding capacity in Tan mutton under low temperature storage

Autor: Yutan Tian, Dunhua Liu, Yingmei Tao, Jun Liu, Dongdong Li, Lu Ma

Publikováno v: LWT. 146:111429

This study aimed to investigate the effects of oxidized proteins on meat color and water holding capacity of Tan mutton stored at low temperatures and the correlation between oxidized proteins and meat quality. Compared with the fresh control group,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c6c6e6e691168b7d65d7b9c7c4f89d3b
https://doi.org/10.1016/j.lwt.2021.111429

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Effects of ficin, high pressure and their combination on quality attributes of post-rigor tan mutton

Autor: Jun Liu, Dongdong Li, Lu Ma, Yingmei Tao, Haihong Zhang, Dunhua Liu

Publikováno v: LWT. 137:110407

The effects of high pressure (HP) and ficin treatments, and their combinations on the quality characteristics of post-rigor tan mutton were investigated. HP at 150 MPa/15 min significantly increased the hardness and centrifugal loss (CeL) of meat and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::71399a074159ca1fde86afabf3f901ee
https://doi.org/10.1016/j.lwt.2020.110407

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