Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yubin Ying"'
Publikováno v:
Journal of Magnesium and Alloys, Vol 11, Iss 12, Pp 4513-4524 (2023)
In this work, we performed in situ nanoindentation in TEM to capture the real-time 〈c + a〉 dislocation and twinning activities in pure Mg during loading and unloading. We demonstrated that the screw component of 〈c + a〉 dislocations glides co
Externí odkaz:
https://doaj.org/article/3c62e97bccd24582a60f3bd67812533f
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 4, Pp 231-242 (2022)
Effect of different concentrations of hypotaurine (HTU) on melanosis and quality of shrimps during 10 d storage in ice were studied. During refrigeration, the total plate count and total volatile basic nitrogen of shrimps treated with 20 g/L HTU w
Externí odkaz:
https://doaj.org/article/b75adcb5496e458a97df26b494e4674f
Publikováno v:
International Journal of Food Science & Technology. 57:6843-6851
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c59bf1e0651eb4b535ab75c15ad9fff
https://doi.org/10.1111/ijfs.16024
https://doi.org/10.1111/ijfs.16024
Publikováno v:
International Journal of Biological Macromolecules. 183:2199-2204
Effects of the eugenol-chitosan nanoemulsion as an edible coating on the quality of hairtail (Trichiurus haumela) during storage at 4 °C were evaluated. For all samples, such parameters as pH, thiobarbituric acid (TBA), total volatile basic nitrogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37fbf6b6785bdbdc9831851d784a9e28
https://doi.org/10.1016/j.ijbiomac.2021.05.183
https://doi.org/10.1016/j.ijbiomac.2021.05.183
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8295411938a598bd88ce5f8c282db84
https://doi.org/10.1111/jfpe.13789
https://doi.org/10.1111/jfpe.13789
Publikováno v:
International journal of biological macromolecules. 178
pH-sensitive and antibacterial films based on chitosan/polyvinyl alcohol/nano-ZnO (CPZ) containing anthocyanins extracted from purple potato (PPE) or roselle (RE) were developed. When incorporated with PPE or RE, the moisture contents and flexibility
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc5d577385c5d2e39e88f189793fee90
https://pubmed.ncbi.nlm.nih.gov/33609585
https://pubmed.ncbi.nlm.nih.gov/33609585
Publikováno v:
Food Quality and Safety. 5
Objectives Optimization of ultrasonic-assisted freezing of Penaeus chinensis by response surface methodology was studied in order to (1) obtain frozen Penaeus chinensis of high quality and (2) provide practical guidance for the application of ultraso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fef277f2cf4c3706129a4fe49a672bf0
https://doi.org/10.1093/fqsafe/fyaa034
https://doi.org/10.1093/fqsafe/fyaa034
Publikováno v:
International journal of biological macromolecules. 127
The goal of the study is to develop a novel pH-indicating intelligent packaging by using purple potato extractions (PPE), chitosan and surface-deacetylated chitin nanofibers (CN). Since the major pH-sensitive pigment of PPE was anthocyanin (24.3 mg/g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daf027624b02362fdd48fcd57a5b60ae
https://pubmed.ncbi.nlm.nih.gov/30658144
https://pubmed.ncbi.nlm.nih.gov/30658144
Autor:
(应宇斌), Yubin Ying, (向迎春), Yingchun Xiang, (刘佳琳), Jialin Liu, (陈欣), Xin Chen, (胡玲萍), Lingping Hu, Li, Yujin, (胡亚芹), Yaqin Hu
Publikováno v:
Food Quality & Safety; 2021, Vol. 5 Issue 1, p1-9, 9p