المؤلفون: Jinming LU, Yongbiao SHANG, Dajun HOU, Qiuxing CAI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 17, Pp 30-39 (2024)

مصطلحات موضوعية: ultrasonic, ethanol, porcine heart protein (php) modification, protein structure, protein functional properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/290a1a8f5f20495dac1de408e1a54383

المؤلفون: Kailin YANG, Mengyao KANG, Hongqing GENG, Jinming LU, Songlin PENG, Ziyue ZHAO, Yongbiao SHANG

المصدر: Shipin gongye ke-ji, Vol 43, Iss 20, Pp 87-96 (2022)

مصطلحات موضوعية: microcrystalline cellulose, lard, pickering emulsion, ph, na+ concentration, emulsion stability, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/499994070b554e24bb3bd7e53391deb0

المؤلفون: Yongbiao Shang, Yang Lan, Quan Dong, Ying Song

المصدر: Meat science. 117

مصطلحات موضوعية: Meat, Chemistry, 0402 animal and dairy science, food and beverages, Rabbit (nuclear engineering), 04 agricultural and veterinary sciences, Protein degradation, Hydrogen-Ion Concentration, Shelf life, 040401 food science, 040201 dairy & animal science, Cold Temperature, 0404 agricultural biotechnology, Biochemistry, Total volatile, Food Storage, Food Microbiology, Water holding capacity, Animals, Food science, Cooking, Lipid Peroxidation, Rabbits, Shear Strength, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b20f7c477428fc95ed336aca5910ae29
https://pubmed.ncbi.nlm.nih.gov/26990070

المؤلفون: Youling L. Xiong, Yongbiao Shang

المصدر: Journal of food science. 75(3)

مصطلحات موضوعية: Chemical Phenomena, Compressive Strength, Tissue transglutaminase, Sus scrofa, Muscle Proteins, Phase Transition, Differential scanning calorimetry, Rheology, Myofibrils, Elastic Modulus, Animals, Transition Temperature, Denaturation (biochemistry), Thermal stability, Chromatography, Transglutaminases, biology, Rheometry, Calorimetry, Differential Scanning, Chemistry, Protein Stability, Polysaccharides, Bacterial, Temperature, Water, Dynamic mechanical analysis, Hydrogen-Ion Concentration, Water-Electrolyte Balance, biology.protein, Food Additives, Water binding, Gels, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28a37544abdfc9293a353c3e572cba56
https://pubmed.ncbi.nlm.nih.gov/20492292

المؤلفون: YONGBIAO SHANG¹, YOULING L. XIONG² ylxiong@uky.edu

المصدر: Journal of Food Science (John Wiley & Sons, Inc.). Apr2010, Vol. 75 Issue 3, pE178-E185. 8p. 6 Graphs.

مصطلحات موضوعية: *XANTHAN gum, *TRANSGLUTAMINASES, *GELATION, *PROTEINS, *ENTHALPY, *CROSSLINKING (Polymerization)