141 results on '"Sun, Jingxin"'
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2. Experimental study on ultrasound-based underground pretreatment of mine water well
3. Observation of 2D Mott insulator and $\pi$-superfluid quantum phase transition in shaking optical lattice
4. Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
5. The Bbotf1 Zn(Ⅱ)2Cys6 transcription factor contributes to antioxidant response, fatty acid assimilation, peroxisome proliferation and infection cycles in insect pathogenic fungus Beauveria bassiana
6. Decoupling trend and drivers between grain water‑carbon footprint and economy-ecology development in China
7. Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types
8. 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
9. Effects of protein aggregation induced by NaCl and temperature on gelation of silkworm (Antheraea pernyi) pupa raw powder
10. Improved gelling and emulsifying properties of chicken wooden breast myofibrillar protein by high-intensity ultrasound combination with pH-shifting
11. Effects of Tenebrio molitor protein emulsion on the properties, and structure of myofibrillar protein gel
12. Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms
13. Construction of a visualized liver-targeting siRNA delivery system
14. The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study
15. Stability of native/thermally denatured myofibrillar protein particles: Improvement with decreasing pH
16. The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar
17. “Water-Carbon” redistribution caused by China's interprovincial grain transportation
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. Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein
21. MRI-Based Multifunctional Nanoliposomes for Enhanced HCC Therapy and Diagnosis.
22. Water-Food-Carbon Nexus Related to the Producer–Consumer Link: A Review
23. 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
24. Evaluating grain virtual water flow in China: Patterns and drivers from a socio-hydrology perspective
25. Ecological Risk Assessment of Antibiotics Distribution Characteristics on Urban Lakes of Xi’an-China
26. Hormone Receptor-Positive Breast Cancer
27. Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition
28. Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition
29. Oxidative mechanism of chicken wooden breast myofibrillar protein
30. Determination of dynamical quantum phase transitions for boson systems using the Loschmidt cumulants method
31. Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition
32. Regulation mechanism of curcumin-loaded oil on the emulsification and gelation properties of myofibrillar protein: Emphasizing the dose–response of curcumin
33. Construction of a grading model based on the quality characteristics of different grades of chicken wooden breast
34. DESIGN AND EXPERIMENT OF A SINGLE-ROW SMALL GRAIN PRECISION SEEDER
35. Observation of Two-Dimensional Mott Insulator and π-Superfluid Quantum Phase Transition in Shaking Optical Lattice
36. Improved gelling and emulsifying proper-ties of chicken wooden breast myofibrillar protein by high-intensity ultrasound com-bination with pH-shifting
37. Distribution, sources and toxicity of polycyclic aromatic hydrocarbons in Liuxi River, China
38. A quantitative study of the micromotion of a P-band superfluid in a shaking lattice
39. Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts
40. Quality improvement and comprehensive utilization of abnormal broiler breast meat: A review
41. The Physicochemical Properties and Stability of Myofibrillar Protein Oil-in-Water Emulsions as Affected by the Structure of Sugar
42. Construction of a Visualized Liver-Targeting SiRNA Delivery System
43. Physicochemical Properties and Oxidative Stability of an Emulsion Prepared from (-)-Epigallocatechin-3-Gallate Modified Chicken Wooden Breast Myofibrillar Protein
44. Simulation of exact quantum Ising models with a Mott insulator of paired atoms
45. Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating
46. Synthesis and antimicrobial activity evaluation of pyrazole derivatives containing the imidazo[2,1‐b][1,3,4]thiadiazole moiety.
47. Fabrication and Characterization of Chicken- and Bovine-Derived Chondroitin Sulfate/Sodium Alginate Hybrid Hydrogels
48. Effects of heat treatment on physicochemical and microstructure properties of myofibrillar proteins combined with glucose and cellulose nanofibers
49. Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies
50. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review
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