15 results on '"Chen, Xing"'
Search Results
2. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
3. Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
4. Deciphering the thick filaments assembly behavior of myosin as affected by enzymatic deamidation
5. Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins
6. Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications
7. Phenolic modification of myofibrillar protein enhanced by ultrasound: The structure of phenol matters
8. Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
9. The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility
10. Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
11. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel
12. Generation of bioactive peptides from duck meat during post-mortem aging
13. Solubilisation of myosin in a solution of low ionic strength l-histidine: Significance of the imidazole ring
14. A convenient and rapid method for detecting d-glucose in honey used smartphone
15. High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.