210 results on '"Jin, Guofeng"'
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2. Protein aggregation caused by pasteurization processing affects the foam performance of liquid egg white
3. Excessive free radical grafting interferes with the macromolecular association and crystallization of brined porcine myofibrils during heat-set gelatinization
4. Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
5. Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives
6. Enhancing stability of 1,3-dioleic acid-2-palmitate (OPO) through microencapsulation: A comparative study of single- and double-layer microcapsules
7. Stress corrosion behavior of 2195-T8 Al-Li alloy with an artificial pit exposed to a 30vol% HNO3 solution
8. A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein
9. Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
10. Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White
11. Interactions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents
12. Enhanced photocatalytic performance of Cu2O/TiO2/rGA composites to degrade gas-phase unsymmetrical dimethylhydrazine
13. Promotion effect of salt on intramuscular neutral lipid hydrolysis during dry-salting process of porcine (biceps femoris) muscles by inducing phosphorylation of ATGL, HSL and their regulatory proteins of Perilipin1, ABHD5 and G0S2
14. Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins
15. Preparation of Edible Film Based on Egg Yolk/Chitosan with Curcumin for Food Packaging: Enhancing Curcumin Bioavailability Using Egg Yolk as a Natural Emulsifier
16. Placement optimization of Multi-Type fault current limiters based on genetic algorithm
17. Comparative study of the growth of single-crack and double-crack samples under tensile fatigue loads
18. Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications.
19. 城市轨道交通既有车辆段信号系统改造的联锁接口方案.
20. Preserved egg digests promote the apoptosis of HT29 and HepG2 cells
21. Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white
22. Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells
23. Effect of irradiation modification on conformation and gelation properties of pork myofibrillar and sarcoplasmic protein
24. Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
25. New insights into the function of lipid droplet‐related proteins and lipid metabolism of salt‐stimulated porcine biceps femoris: label‐free quantitative phosphoproteomics, morphometry and bioinformatics.
26. RAC-GAN-Based Scenario Generation for Newly Built Wind Farm
27. Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
28. A Review of Research on Galvanic Corrosion of Aluminum Alloys
29. Effect of temperature on galvanic corrosion of Al 6061-SS 304 in nitric acid
30. Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications
31. Immunomodulatory effects of chicken soups prepared with the native cage-free chickens and the commercial caged broilers
32. Fatigue Crack Propagation Behavior of the 2195-T8 Aluminum-Lithium Alloy with a Precorroded Hole
33. Comparative study of the growth of single-crack and double-crack samples under tensile fatigue loads
34. Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing
35. The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers
36. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
37. Reactive Molecular Dynamics Calculation and Ignition Delay Test of the Mixture of an Additive and 2-Azido-N,N-dimethylethanamine with Dinitrogen Tetroxide
38. A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure
39. Co-purification of chicken egg white proteins using polyethylene glycol precipitation and anion-exchange chromatography
40. Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)
41. Thiourea modified low molecular polyamide as a novel room temperature curing agent for epoxy resin
42. Degradation of unsymmetrical dimethylhydrazine in water by hybrid mesoporous TiO2 and H2O2 under vacuum ultraviolet (VUV) irradiation
43. Detection and Characterization of Mechanical Impact Damage Within Multi-Layer Carbon Fiber Reinforced Polymer (CFRP) Laminate Using Passive Thermography
44. Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality
45. Preparation of Inorganic Filler Modified Epoxy Resin Adhesive and Study on Its Compatibility with UDMH
46. Photocatalytic degradation of unsymmetrical dimethylhydrazine on TiO2/SBA-15 under 185/254 nm vacuum-ultraviolet
47. Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system
48. Effect of salt promote the muscle triglyceride hydrolysis during dry-salting by inducing the phosphorylation of adipose tissue triglyceride lipase (ATGL) and hormone-sensitive lipase (HSL) and lipid droplets splitting
49. Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model
50. Enhanced photocatalytic performance of Cu2O/TiO2/rGA composites to degrade gas-phase unsymmetrical dimethylhydrazine.
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