18 results on '"MA Ying"'
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2. Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages
3. Microbiota dynamics and volatile metabolite generation during sausage fermentation
4. Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage
5. Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk
6. Differences in proteomic profiles of milk fat globule membrane in yak and cow milk
7. Absorption mechanism of whey-protein-delivered curcumin using Caco-2 cell monolayers
8. Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin
9. The individual and combined effects of hypoxia and high-fat diet feeding on nutrient composition and flesh quality in Nile tilapia (Oreochromis niloticus)
10. Changes in milk fat globule membrane proteome after pasteurization in human, bovine and caprine species
11. In-depth lipidomic analysis of tri-, di-, and mono-acylglycerols released from milk fat after in vitro digestion
12. In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)
13. Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology
14. Optimisation of pulsed ultrasonic and microwave-assisted extraction for curcuminoids by response surface methodology and kinetic study
15. The chemical composition of human milk from Inner Mongolia of China
16. The purification and characterisation of polyphenol oxidase from green bean (Phaseolus vulgaris L.)
17. Fatty acid composition and phenolic antioxidants of winemaking pomace powder
18. A novel approach for the reconstitution of bovine milk fat globules with different-melting-temperature triacylglycerol cores.
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