يعرض 1 - 20 نتائج من 73 نتيجة بحث عن '"Cheng, Jingrong"', وقت الاستعلام: 0.43s تنقيح النتائج
  1. 1
    Academic Journal
    Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

    المؤلفون: Fu, Qingquan, Cheng, Jingrong, Shi, Haibo, Han, Miaomiao, Chen, Quanzhan, Song, Shangxin

    المصدر: Food Chemistry: X ; volume 25, page 102214 ; ISSN 2590-1575

    الاتاحة: https://doi.org/10.1016/j.fochx.2025.102214
    https://api.elsevier.com/content/article/PII:S2590157525000604?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2590157525000604?httpAccept=text/plain

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  2. 2
    Academic Journal
    An Analysis of the Effectiveness of Data Mining in Quantifying the Role of Technological Innovation in the Development of the Digital Economy

    المؤلفون: Cheng Jingrong

    المصدر: Applied Mathematics and Nonlinear Sciences, Vol 9, Iss 1 (2024)

    مصطلحات موضوعية: cluster analysis, data mining, digital economic development, technological innovation, 93c62, Mathematics, QA1-939

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/2444-8656

    URL الوصول: https://doaj.org/article/613bcb3a019641aea13d3096f03f0041

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  3. 3
    Academic Journal
    The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation: Microbial composition and flavor of fermented beef-soybean paste: J. Zou et al.

    المؤلفون: Zou, Jinhao, Xiao, Zeyuan, Wang, Xuping, Yang, Huaigu, Cheng, Jingrong, Liu, Xueming, Tang, Daobang

    المصدر: Food Science & Biotechnology; Jan2025, Vol. 34 Issue 1, p193-205, 13p


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  4. 4
    Academic Journal
    Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

    المؤلفون: Du, Huaxin, Wang, Xuping, Yang, Huaigu, Zhu, Fan, Cheng, Jingrong, Peng, Xiaoxia, Lin, Yaosheng, Liu, Xueming

    المساهمون: Guangzhou Municipal Science and Technology Bureau, Guangzhou Science and Technology Program key projects, Department of Science and Technology of Guangdong Province, Special Project for Research and Development in Key areas of Guangdong Province

    المصدر: Food Control ; volume 153, page 109900 ; ISSN 0956-7135

    الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2023.109900
    https://api.elsevier.com/content/article/PII:S0956713523003006?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0956713523003006?httpAccept=text/plain

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  5. 5
    Academic Journal
    Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein

    المؤلفون: Zhang, Huipeng, Tang, Daobang, Yang, Huaigu, Liu, Xueming, Cheng, Jingrong, Wang, Xuping, Zou, Jinhao, Lin, Yaosheng

    المصدر: LWT ; volume 184, page 114845 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2023.114845
    https://api.elsevier.com/content/article/PII:S0023643823004243?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643823004243?httpAccept=text/plain

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  6. 6
    Academic Journal
    Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins

    المؤلفون: Shen, Shuangwei, Yang, Huaigu, Liu, Xueming, Tang, Daobang, Cheng, Jingrong

    المصدر: LWT ; volume 186, page 115199 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2023.115199
    https://api.elsevier.com/content/article/PII:S0023643823007788?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643823007788?httpAccept=text/plain

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  7. 7
    Academic Journal
    Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals

    المؤلفون: Cheng, Jingrong, Lin, Yaosheng, Tang, Daobang, Yang, Huaigu, Liu, Xueming

    المساهمون: National Natural Science Foundation of China, Guangzhou Science and Technology Program Key Projects

    المصدر: LWT ; volume 156, page 113073 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2022.113073
    https://api.elsevier.com/content/article/PII:S0023643822000081?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643822000081?httpAccept=text/plain

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  8. 8
    Academic Journal
    The role of endogenous enzyme from straw mushroom (Volvariella volvacea) in improving taste and volatile flavor characteristics of Cantonese sausage

    المؤلفون: Wang, Xuping, Zhou, Pengfei, Cheng, Jingrong, Yang, Huaigu, Zou, Jinhao, Liu, Xueming

    المصدر: LWT ; volume 154, page 112627 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2021.112627
    https://api.elsevier.com/content/article/PII:S0023643821017801?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643821017801?httpAccept=text/plain

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  9. 9
    Academic Journal
    Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China

    المؤلفون: Lin, Yaosheng, Tang, Daobang, Liu, Xueming, Cheng, Jingrong, Wang, Xuping, Guo, Dongliang, Zou, Jinhao, Yang, Huaigu

    المصدر: LWT ; volume 165, page 113698 ; ISSN 0023-6438

    الاتاحة: http://dx.doi.org/10.1016/j.lwt.2022.113698
    https://api.elsevier.com/content/article/PII:S0023643822006338?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0023643822006338?httpAccept=text/plain

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  10. 10
    Academic Journal
    Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid–glucose ternary conjugate

    المؤلفون: Shen, Shuangwei, Liu, Xueming, Tang, Daobang, Yang, Huaigu, Cheng, Jingrong

    المصدر: Food Chemistry ; volume 438, page 138054 ; ISSN 0308-8146

    الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2023.138054
    https://api.elsevier.com/content/article/PII:S0308814623026729?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0308814623026729?httpAccept=text/plain

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  11. 11
    Academic Journal
    Insight into the interaction mechanism between mulberry polyphenols and β-lactoglobulin

    المؤلفون: Yuan, Qi, He, Lin, Wang, Xuping, Yang, Huaigu, Zhu, Fan, Peng, Xiaoxia, Cheng, Jingrong, Lin, Yaosheng, Tang, Daobang, Liu, Xueming

    المساهمون: Guangzhou Municipal Science and Technology Bureau, Guangzhou Municipal Science and Technology Program key projects, Department of Science and Technology of Guangdong Province, Special Project for Research and Development in Key areas of Guangdong Province

    المصدر: Food Hydrocolloids ; volume 149, page 109522 ; ISSN 0268-005X

    الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2023.109522
    https://api.elsevier.com/content/article/PII:S0268005X23010688?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0268005X23010688?httpAccept=text/plain

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  12. 12
    Discrepancy in Flavor Characteristic of Salt-Roasted Chicken as Effected by Processing Methods

    المؤلفون: cheng, jingrong, Zhao, Liang, Liu, Xueming, Yang, Huaigu, Wang, Xuping, Lin, Yaosheng, Zhu, Ming-Jun, Tang, Daobang

    الاتاحة: https://doi.org/10.2139/ssrn.5100874

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  13. 13
    Academic Journal
    Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

    المؤلفون: Cheng, Jingrong, Zhu, Mingjun, Liu, Xueming

    المساهمون: Science and Technology Planning Project of Guangdong Province, Guangzhou Science and Technology Program key projects, National Natural Science Foundation of China, Natural Science Foundation of Guangdong Province

    المصدر: Food Chemistry ; volume 308, page 125592 ; ISSN 0308-8146

    الاتاحة: http://dx.doi.org/10.1016/j.foodchem.2019.125592
    https://api.elsevier.com/content/article/PII:S0308814619317169?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0308814619317169?httpAccept=text/plain

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  14. 14
    Academic Journal
    Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

    المؤلفون: Wang, Xuping, Xu, Mingying, Cheng, Jingrong, Zhang, Wei, Liu, Xue-Ming, Zhou, Pengfei

    مصطلحات موضوعية: Flammulina velutipes, Cantonese sausage, Protein oxidation, Lipid oxidation, Sensory properties

    Relation: Wang, X., Xu, M., Cheng, J., Zhang, W., Liu, X., & Zhou, P. (2019). Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages. Meat Science, 154, 22–28. https://doi.org/10.1016/j.meatsci.2019.04.003; http://hdl.handle.net/2328/39170; https://doi.org/10.1016/j.meatsci.2019.04.003

    الاتاحة: http://hdl.handle.net/2328/39170
    https://doi.org/10.1016/j.meatsci.2019.04.003

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  15. 15
    Academic Journal
    Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate

    المؤلفون: Cheng, Jingrong, Shen, Shuangwei, Yang, Huaigu, Tang, Daobang, Wang, Xuping, Lin, Yaosheng, Liu, Xueming

    المصدر: Food Research International ; volume 163, page 112153 ; ISSN 0963-9969

    الاتاحة: http://dx.doi.org/10.1016/j.foodres.2022.112153
    https://api.elsevier.com/content/article/PII:S096399692201211X?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S096399692201211X?httpAccept=text/plain

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  16. 16
    Academic Journal
    Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation

    المؤلفون: Du, Huaxin, Wang, Xuping, Yang, Huaigu, Zhu, Fan, Liu, Jie, Cheng, Jingrong, Lin, Yaosheng, Tang, Daobang, Liu, Xueming

    المساهمون: Guangzhou Science and Technology Program key projects, Special Project for Research and Development in Key areas of Guangdong Province

    المصدر: Food Control ; volume 144, page 109333 ; ISSN 0956-7135

    الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2022.109333
    https://api.elsevier.com/content/article/PII:S0956713522005266?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0956713522005266?httpAccept=text/plain

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  17. 17
    Academic Journal
    The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro

    المؤلفون: Cheng, Jingrong, Tang, Daobang, Yang, Huaigu, Wang, Xuping, Lin, Yaosheng, Liu, Xueming

    المصدر: Meat Science ; volume 202, page 109205 ; ISSN 0309-1740

    الاتاحة: http://dx.doi.org/10.1016/j.meatsci.2023.109205
    https://api.elsevier.com/content/article/PII:S0309174023001110?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0309174023001110?httpAccept=text/plain

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  18. 18
    Academic Journal
    Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation

    المؤلفون: Fu, Qingquan, Shi, Haibo, Hu, Dongxia, Cheng, Jingrong, Chen, Shoujiang, Ben, Ailing

    المصدر: Food Research International ; volume 158, page 111503 ; ISSN 0963-9969

    الاتاحة: http://dx.doi.org/10.1016/j.foodres.2022.111503
    https://api.elsevier.com/content/article/PII:S0963996922005610?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0963996922005610?httpAccept=text/plain

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  19. 19
    Academic Journal
    Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

    المؤلفون: Du, Huaxin, Wang, Xuping, Yang, Huaigu, Zhu, Fan, Tang, Daobang, Cheng, Jingrong, Liu, Xueming

    المساهمون: Guangzhou Science and Technology Program key projects

    المصدر: Food Control ; volume 132, page 108554 ; ISSN 0956-7135

    الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2021.108554
    https://api.elsevier.com/content/article/PII:S0956713521006927?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S0956713521006927?httpAccept=text/plain

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  20. 20
    Academic Journal
    Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol.

    المؤلفون: Cheng, Jingrong1 (AUTHOR) chengjingrong@gdaas.cn, Chen, Peiyu1,2 (AUTHOR), Liu, Xueming1 (AUTHOR), Tang, Daobang1 (AUTHOR), Yang, Huaigu1 (AUTHOR), Zhu, Mingjun1,2,3 (AUTHOR) mjzhu@scut.edu.cn

    المصدر: Food Control. Jan2025, Vol. 167, pN.PAG-N.PAG. 1p.

    مصطلحات موضوعية: *PLANT polyphenols, *SODIUM nitrites, *PRUNUS, *NITROSATION, *POLYPHENOLS


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