46 results on '"Zhu, Zhenbao"'
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2. Preparation of Pleurotus eryngii protein baked food by 3D printing
3. Fabrication of bio-based hierarchically structured ethylene scavenger films via electrospraying for fruit preservation
4. Structural characteristics of pea protein isolate (PPI) modified by high-pressure homogenization and its relation to the packaging properties of PPI edible film
5. One-step extraction of oat protein by choline chloride-alcohol deep eutectic solvents: Role of chain length of dihydric alcohol
6. Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins
7. Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk
8. Robust and recyclable magnetic nanobiocatalysts for extraction of anthocyanin from black rice
9. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase
10. Cold-water solubility, oil-adsorption and enzymolysis properties of amorphous granular starches
11. Preparation of Pleurotus eryngii protein baked food by 3D printing
12. LC-Q-Orbitrap HRMS-based proteomics reveals potential nutritional function of goat whey fraction
13. Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein
14. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures
15. Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
16. Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
17. Surfactant Concentration, Antioxidants, and Chelators Influencing Oxidative Stability of Water-in-Walnut Oil Emulsions
18. Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions
19. The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins
20. Proteomics analysis to investigate the impact of diversified thermal processing on meat tenderness in Hengshan goat meat
21. Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins
22. Time-Series Lipidomics Insights into the Progressive Characteristics of Lipid Constituents of Fresh Walnut during Postharvest Storage
23. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase
24. Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate
25. Magnetic Solid-Phase Extraction Followed by HPLC–DAD for Highly Sensitive Determination of Phthalate Esters in Edible Vegetable Oils
26. A High-Throughput Comparative Proteomics of Milk Fat Globule Membrane Reveals Breed and Lactation Stages Specific Variation in Protein Abundance and Functional Differences Between Milk of Saanen Dairy Goat and Holstein Bovine
27. Molecular mechanism of protein dynamic change for Hengshan goat meat during freezing storage based on high-throughput proteomics
28. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
29. Production and characterization of angiotensin converting enzyme (ACE) inhibitory peptides from apricot (Prunus armeniaca L.) kernel protein hydrolysate
30. Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule
31. The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions
32. Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarumPolysaccharides and Whey Proteins
33. Comparison of natural and synthetic surfactants at forming and stabilizing nanoemulsions: Tea saponin, Quillaja saponin, and Tween 80
34. Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment
35. Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteins
36. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers
37. Effects of sonication on the physicochemical and functional properties of walnut protein isolate
38. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation
39. Near-infrared reflectance spectroscopy for the prediction of chemical composition in walnut kernel
40. Ultrasound improving the physical stability of oil‐in‐water emulsions stabilized by almond proteins.
41. Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water‐in‐walnut oil emulsions
42. Near-infrared reflectance spectroscopy for the prediction of chemical composition in walnut kernel.
43. Influence of Aqueous Phase Emulsifiers on Lipid Oxidation in Water-in-Walnut Oil Emulsions
44. Influence of free fatty acids on oxidative stability in water‐in‐walnut oil emulsions
45. The Application of MSVC Reactive Power Compensation Device to the High Voltage Power Supply of Coal Mine
46. One-step extraction of oat protein by choline chloride-alcohol deep eutectic solvents: Role of chain length of dihydric alcohol.
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