1,932 results on '"Ma, Haile"'
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2. Surfactin and its Antibacterial Mechanism on Staphylococcus Aureus and Application in Pork Preservation
3. Preparation technology and preservation mechanism of novel Ag NPs-loaded ZIF-67 packaging film
4. Flame-catalytic infrared dry system for tomato continuous peeling
5. Antibacterial mechanism of thermoultrasound combined with potassium sorbate against Pichia membranifaciens
6. Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat
7. Genome-wide transcriptome analyses reveal changes in glutathione-overproducing yeast obtained by ARTP mutagenesis for rice wine brewing
8. Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
9. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation
10. Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities
11. Assessment of DNA mutagenicity induced by He–Ne laser using Salmonella typhimurium strains
12. Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation
13. Constructing in-situ and real-time monitoring methods during soy sauce production by miniature fiber NIR spectrometers
14. Ultrasonic vacuum synergistic assisted ethanol extraction of steviol glycosides and kinetic studies
15. Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
16. Peptide production through enhanced solid-state fermentation of soybean meal with Bacillus subtilis SBM_1: Fermentation process and product characteristics
17. Novel pullulan-sodium alginate film incorporated with anthocyanin-loaded casein-carboxy methyl cellulose nanocomplex for real-time fish and shrimp freshness monitoring
18. Preparation and functional characterization of pullulan-sodium alginate composite film enhanced with ultrasound-assisted clove essential oil Nanoemulsions for effective preservation of cherries and mushrooms
19. Sodium caseinate/pectin complex-stabilized emulsion: Multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
20. Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations
21. Unveiling underlying mechanism of combined He–Ne laser and UV mutagenesis in Bacillus subtilis CICC 21927: A transcriptomic analysis
22. Propolis extract and Hermetia illucens larval proteins synergistically inhibit the growth of Aspergillus niger
23. Interfacial multilayer self-assembly of protein and polysaccharides: Ultrasonic regulation, stability and application in delivery lutein
24. Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin
25. Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt
26. Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis
27. MD simulation to comprehend polygalacturonase inactivation mechanism during thermal and non-thermal effects of infrared processing
28. Preparation of housefly (Musca domestica) larvae protein hydrolysates: Influence of dual-sweeping-frequency ultrasound-assisted enzymatic hydrolysis on yield, antioxidative activity, functional and structural attributes
29. Multi-frequency thermosonication washing treatments of fresh-cut lotus root: Effect on the accumulation of phenolics and storage quality characterization evaluation
30. Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications
31. Possible mechanisms of sequential and simultaneous ultrasonic thawing modes affecting the quality of small yellow croaker
32. Effect of carbonyl-amino condensation, non-covalent cross-linking and conformational changes induced by ultrasound-assisted Maillard reaction on lysinoalanine formation in silkworm pupa protein
33. Bioconversion of food industrial waste okara by microbial fermentation: Scope of omics study and possibility
34. Ultrasound viscous reduction effects on the proteolysis of soy protein isolate at a limited degree of hydrolysis: Changes in the functional characteristics and protein structure
35. Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics
36. Exploring the potential of pullulan-based films and coatings for effective food preservation: A comprehensive analysis of properties, activation strategies and applications
37. Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
38. Low-intensity ultrasound-assisted adaptive laboratory evolution of Bacillus velezensis for enhanced production of peptides
39. Hexagonal plate ultrasound pretreatment on the correlation between soy protein isolate structure and cholesterol-lowering activity of peptides, and protein's enzymolysis kinetics, thermodynamics
40. Multi-scale ultrasound induced composite coacervates of whey protein and pullulan polysaccharide on emulsion forming and stabilizing mechanisms
41. Assessment of cell wall degrading enzymes by molecular docking and dynamics simulations: Effects of novel infrared treatment
42. Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication
43. The effects of different hydrocolloids on lotus root starch gelatinization and gels properties
44. Preparation, structural and functional characterization of corn peptide-chelated calcium microcapsules using synchronous dual frequency ultrasound
45. Process control of rice protein enzymolysis by field monitoring
46. Physicochemical indicators coupled with statistical tools for comprehensive evaluation of the novel infrared peeling on tomatoes
47. Inhibition of cross-linked lysinoalanine formation in pH12.5-shifted silkworm pupa protein, and functionality thereof: Effect of ultrasonication and glycation
48. Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork
49. Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
50. Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics
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