نتائج البحث - "Yang, Huaigu"

1

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

2

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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3

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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4

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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5

Academic Journal

Source Tracker Modeling Based on 16S rDNA Sequencing and Analysis of Microbial Contamination Sources for Pasteurized Milk

المؤلفون: Du, Bingyao, Meng, Lu, Wu, Haoming, Yang, Huaigu, Liu, Huimin, Zheng, Nan, Zhang, Yangdong, Zhao, Shengguo, Wang, Jiaqi

المساهمون: Agricultural Science and Technology Innovation Program

المصدر: Frontiers in Nutrition ; volume 9 ; ISSN 2296-861X

الاتاحة: http://dx.doi.org/10.3389/fnut.2022.845150
https://www.frontiersin.org/articles/10.3389/fnut.2022.845150/full

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6

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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7

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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8

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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9

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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10

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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