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116 results on '"Ma, Haile"'

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1. Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties.

2. Application of fixed‐frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.

3. Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi).

4. Isolation of a surfactin‐producing strain of Bacillus subtilis and evaluation of the probiotic potential and antioxidant activity of surfactin from fermented soybean meal.

5. Numerical simulation of three physical fields in counter‐current ultrasound.

6. Effect of magnetic field‐assisted fermentation on the in vitro protein digestibility and molecular structure of rapeseed meal.

7. The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index.

8. Mechanistic study on the inhibition of α‐amylase and α‐glucosidase using the extract of ultrasound‐treated coffee leaves.

9. Ultrasonic and homogenization: An overview of the preparation of an edible protein–polysaccharide complex emulsion.

10. Effects of ultrasound combined with mild heat and potassium sorbate on Pichia membranaefaciens and the quality of soy sauce.

11. Characterization of the interaction between allicin and soy protein isolate and functional properties of the adducts.

12. Ultrasonic washing as an abiotic elicitor to increase the phenolic content in fruits and vegetables: A review.

15. Identification of a thermophilic protease‐producing strain and its application in solid‐state fermentation of soybean meal.

16. Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review.

17. The selective breeding and mutagenesis mechanism of high‐yielding surfactin Bacillus subtilis strains with atmospheric and room temperature plasma.

18. Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal.

19. Role of thermal and non‐thermal drying techniques on drying kinetics and the physicochemical properties of shiitake mushroom.

20. Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms.

21. Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain.

22. Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin.

23. Antihypertensive effect of rapeseed peptides and their potential in improving the effectiveness of captopril.

24. Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk.

25. Influence of sweeping frequency ultrasonic pretreatment on pulsed vacuum drying characteristics and microstructure of okra based on real‐time monitoring.

26. Effects of low‐intensity ultrasound on the biomass and metabolite of Ganoderma lucidum in liquid fermentation.

27. Chinese Propolis: Ultrasound‐assisted enhanced ethanolic extraction, volatile components analysis, antioxidant and antibacterial activity comparison.

28. Effect of simultaneous dual‐frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer.

29. Stimulation of in situ low intensity ultrasound on batch fermentation of Saccharomyces cerevisiae to enhance the GSH yield.

30. Optimization of thermosonication on Bacillus cereus from pork: Effects on inactivation and physicochemical properties.

31. Edible insect protein for food applications: Extraction, composition, and functional properties.

32. Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal.

33. Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar.

34. Preparation and characterisation of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars.

35. Separation, biochemical characterization and salt‐tolerant mechanisms of alkaline protease from Aspergillus oryzae.

36. Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions.

38. Degradation kinetics of aflatoxin B1 and B2 in solid medium by using pulsed light irradiation.

39. Stability and antioxidant activities of corn protein hydrolysates under simulated gastrointestinal digestion.

40. Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties.

41. Highly‐efficient and low‐cost synthesis of 5‐hydroxymethylfurfural from monosaccharides catalyzed by surface treated biomass.

42. Mechanism study of multimode ultrasound pretreatment on the enzymolysis of wheat gluten.

43. Application of pretreatment methods on agricultural products prior to frying: a review.

44. Enzymolysis reaction kinetics and thermodynamics of rapeseed protein with sequential dual-frequency ultrasound pretreatment.

45. Study on inactivation mechanisms of Listeria grayi affected by pulse magnetic field via morphological structure, Ca2+ transmembrane transport and proteomic analysis.

46. Improvement of skin condition by oral administration of collagen hydrolysates in chronologically aged mice.

47. Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato ( Ipomea batatas).

48. Effect of Ultrasound on Alkali Extraction Protein from Rice Dreg Flour.

49. Ultrasound-Assisted Detoxification of Free Gossypol from Cottonseed Meal.

50. Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides.

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