94 results on '"Sun, Jingxin"'
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2. Hormone Receptor-Positive Breast Cancer
3. Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition
4. Decoupling trend and drivers between grain water‑carbon footprint and economy-ecology development in China
5. Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition
6. Determination of dynamical quantum phase transitions for boson systems using the Loschmidt cumulants method
7. Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin
8. Construction of a grading model based on the quality characteristics of different grades of chicken wooden breast
9. Ameliorating the stability of native/thermally denatured chicken-derived myofibrillar proteins particles in an aqueous system: The synergistic effect of acidification combined with inulin and inulin/sodium alginate
10. Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder
11. DESIGN AND EXPERIMENT OF A SINGLE-ROW SMALL GRAIN PRECISION SEEDER
12. Observation of Two-Dimensional Mott Insulator and π-Superfluid Quantum Phase Transition in Shaking Optical Lattice
13. Improved gelling and emulsifying proper-ties of chicken wooden breast myofibrillar protein by high-intensity ultrasound com-bination with pH-shifting
14. Stability of native/thermally denatured myofibrillar protein particles: Improvement with decreasing pH
15. The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study
16. The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar
17. Construction of a visualized liver-targeting siRNA delivery system
18. Effects of an inulin and microcrystalline cellulose hybrid hydrogel on the short-term low temperature storage characteristics of pork sausage models
19. Synergistic effect of high-intensity ultrasound and pH-shifting on the functionalities of chicken wooden breast myofibrillar protein: Reveal the mechanism of protein structure change
20. A quantitative study of the micromotion of a P-band superfluid in a shaking lattice
21. Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts
22. “Water-Carbon” redistribution caused by China's interprovincial grain transportation
23. Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review
24. The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar
25. Construction of a Visualized Liver-Targeting SiRNA Delivery System
26. Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar Protein
27. Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein
28. Simulation of exact quantum Ising models with a Mott insulator of paired atoms
29. Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
30. Fabrication and Characterization of Chicken- and Bovine-Derived Chondroitin Sulfate/Sodium Alginate Hybrid Hydrogels
31. Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers
32. Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
33. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
34. Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast
35. Water-Food-Carbon Nexus Related to the Producer–Consumer Link: A Review
36. Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol
37. A secretory phospholipase A2 of a fungal pathogen contributes to lipid droplet homeostasis, assimilation of insect‐derived lipids, and repression of host immune responses
38. Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres
39. Evaluating grain virtual water flow in China: Patterns and drivers from a socio-hydrology perspective
40. Optimization of performance index of self-sensing spray reactive powder concrete based on response surface methodology
41. Synergistic Effect of Preheating and Different Power Output High-Intensity Ultrasound on the Physicochemical, Structural, and Gelling Properties of Myofibrillar Protein from Chicken Wooden Breast
42. Inactivation of Escherichia coli on broccoli sprouts via plasma activated water and its effects on quality attributes
43. Oxidative Mechanism of Chicken Wooden Breast Myofibrillar Protein
44. DESIGN AND EXPERIMENT OF CENTRIFUGAL COLLISION TEST DEVICE FOR MILLET AND SWEET BUCKWHEAT GRAIN
45. Low‐field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat
46. Sociohydrology: An Effective Way to Reveal the Coupled Evolution of Human and Water Systems
47. Research on Rainwater Runoff Pollution in Different Blocks in Xi’an
48. Prognostic Value of KRAS Mutation Subtypes and PD-L1 Expression in Patients With Lung Adenocarcinoma
49. Adverse Impact of DNA Methylation Regulatory Gene Mutations on the Prognosis of AML Patients in the 2017 ELN Favorable Risk Group, Particularly Those Defined by NPM1 Mutation
50. The characteristics of gelation of myofibrillar proteins combined with salt soluble Rhodotorula glutinis proteins by enzymatic crosslinking
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