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CORC

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Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 卷号: 188, 页码: 11
作者:  Tian, Hongye;  Zhang, Zhong;  Ning, Fangjian;  Li, Wenjun;  Sun, Xiaolin
收藏  |  浏览/下载：1/0  |  提交时间：2024/01/26
Characterization of the Soluble Products Formed during the Hydrothermal Conversion of Biomass-Derived Furanic Compounds by Using LC-MS/MS 期刊论文
ACS OMEGA, 2020, 卷号: 5, 期号: 36, 页码: 23322-23333
作者:  Shi, Ning;  Liu, Qiying;  Liu, Ying;  Chen, Lijun;  Zhang, Hongyan
收藏  |  浏览/下载：9/0  |  提交时间：2021/10/22
Effects of pelleted and extruded feed of different ingredients particle sizes on feed quality and growth performance of gibel carp (Carassius gibelio var. CAS V) 期刊论文
AQUACULTURE, 2019, 卷号: 511, 页码: 11
作者:  Gao, Shiyang;  Jin, Junyan;  Liu, Haokun;  Han, Dong;  Zhu, Xiaoming
收藏  |  浏览/下载：178/0  |  提交时间：2019/10/14
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17
Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction. 期刊论文
Journal of agricultural and food chemistry, 2019
作者:  Xiaohong Yu;  Heping Cui;  Khizar Hayat;  Shahzad Hussain;  Chengsheng Jia
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. 期刊论文
Food Chemistry, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/17
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文
FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53
作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13
Maillard reaction with ribose, galacto-oligosaccharide or chitosan-oligosaccharide reduced the allergenicity of shrimp tropomyosin by inducing conformational changes 期刊论文
2019, 卷号: 274, 页码: 789
作者:  Fu, Linglin[1,2];  Wang, Chong[1];  Wang, Jinbao[1];  Ni, Saiqiao[1];  Wang, Yanbo[1,2]
收藏  |  浏览/下载：10/0  |  提交时间：2019/12/30
Hydrothermal Liquefaction of Model Compounds Protein and Glucose: Effect of Maillard Reaction on Low Lipid Microalgae 会议论文
2019 International Conference on Advanced Material Research and Processing Technology, AMRPT 2019, Wuhan, China, 2019-07-19
作者:  Tang, Xiaohan;  Zhang, Chao;  Yang, Xiaoyi
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/30
Maillard-Reacted Whey Protein Isolates and Epigallocatechin Gallate Complex Enhance the Thermal Stability of the Pickering Emulsion Delivery of Curcumin. 期刊论文
Journal of agricultural and food chemistry, 2019, 卷号: 67, 期号: 18, 页码: 5212-5220
作者:  Liu, Gang*;  Wang, Qi;  Hu, Zhongze;  Cai, Jie;  Qin, Xinguang*
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/27

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