E-LIB Suche - Ergebnisse für: Xu, Bao-cai

1

Innovative insights into dry fermented sausages flavor: Unr..:

Zheng, Sha-sha ; Hu, Ying-ying ; Tan, Li-jun...
Food Bioscience. 60 (2024) - p. 104331 , 2024

Link: https://doi.org/10.1016/..

2

Insight into the autochthonous bacterial strains as starter..:

Li, Xiao-min ; Che, Lie-hua ; Zhang, Wen-di...
Food Chemistry. 443 (2024) - p. 138446 , 2024

Link: https://doi.org/10.1016/..

3

Systematic evaluation of the meat qualities of free-range c..:

Chen, Guang ; Ling, Xun-yan ; Xie, Ming-shu...
Poultry Science. 103 (2024) 9 - p. 104019 , 2024

Link: https://doi.org/10.1016/..

4

An effective strategy for improving the freeze-drying survi..:

Li, Xiao-min ; Che, Lie-hua ; Wu, Ying..
Food Bioscience. 58 (2024) - p. 103794 , 2024

Link: https://doi.org/10.1016/..

5

Modulation of pea protein isolate nanoparticles by interact..:

Liu, Xin-Yue ; He, Ting-Shi ; Wang, Chen-Chen...
Food Chemistry. 437 (2024) - p. 137766 , 2024

Link: https://doi.org/10.1016/..

6

Anionic polysaccharides benefit the bioavailability of pork..:

Yu, Xia ; Nie, Wen ; Chen, Xing...
International Journal of Biological Macromolecules. 263 (2024) - p. 130246 , 2024

Link: https://doi.org/10.1016/..

7

Insight into the dynamic change of flavor profiles and thei..:

Li, Xiao-min ; Nie, Wen ; Wu, Ying...
LWT. 198 (2024) - p. 115966 , 2024

Link: https://doi.org/10.1016/..

8

Enhancement of fermented sausage quality driven by mixed st..:

Zheng, Sha-sha ; Wang, Chun-yu ; Hu, Ying-ying..
Food Research International. 178 (2024) - p. 113951 , 2024

Link: https://doi.org/10.1016/..

9

Study on the safety and excellent probiotic properties of f..:

Li, Xiao-min ; Deng, Jie-ying ; Nie, Wen..
Food Bioscience. 51 (2023) - p. 102244 , 2023

Link: https://doi.org/10.1016/..

10

Vinegars inhibiting of the generation of BaP in barbecued p..:

Zhang, Xiao-min ; Xu, Chao-yang ; Hui, Teng...
Food Control. 145 (2023) - p. 109404 , 2023

Link: https://doi.org/10.1016/..

11

OSA-linear dextrin enhances the compactness of pea protein ..:

Li, Xiao-Long ; Liu, Wen-Jie ; Xu, Bao-Cai...
Food Chemistry. 404 (2023) - p. 134590 , 2023

Link: https://doi.org/10.1016/..

12

Curcumin-loaded high internal phase emulsions alleviated de..:

Feng, Ran ; Liu, Wen-Jie ; Xu, Bao-Cai..
Food Bioscience. 56 (2023) - p. 103338 , 2023

Link: https://doi.org/10.1016/..

13

Insight into interfacial adsorption behavior of high-densit..:

Zhang, Bao ; Liu, Wen-Jie ; He, Ting-Shi..
Food Chemistry. 400 (2023) - p. 134006 , 2023

Link: https://doi.org/10.1016/..

14

Food emulsifier based on the interaction of casein and buty..:

Chen, Pin ; Wang, Ru-Meng ; Xu, Bao-Cai...
Journal of Dairy Science. 106 (2023) 3 - p. 1576-1585 , 2023

Link: https://doi.org/10.3168/..

15

Emulsifying and emulsion stabilizing properties of hydrolys..:

Liu, Wen-Jie ; Li, Xiao-Long ; Li, Shu-Gang..
Food Chemistry. 369 (2022) - p. 130891 , 2022

Link: https://doi.org/10.1016/..