相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Characterization of brown film formed by Lentinula edodes
Dong Yan et al.
FUNGAL BIOLOGY (2020)
Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks
Ce Wang et al.
MEAT SCIENCE (2019)
Influence of three different drying techniques on persimmon chips' characteristics: A comparison study among hot-air, combined hot-air-microwave, and vacuum-freeze drying techniques
Yangyang Jia et al.
FOOD AND BIOPRODUCTS PROCESSING (2019)
Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low-field nuclear magnetic resonance and scanning electron microscopy
Yuanyuan Zhao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Shrinkage of Food Materials During Drying: Current Status and Challenges
Md Mahiuddin et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Improved mechanical properties and thermal-stability of collagen fiber based film by crosslinking with casein, keratin or SPI: Effect of crosslinking process and concentrations of proteins
Xiaomeng Wu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effects of freezing on cell structure of fresh cellular food materials: A review
Dongmei Li et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Insights into fractal characteristics of pores in different rank coals by nuclear magnetic resonance (NMR)
Yang Chen et al.
ARABIAN JOURNAL OF GEOSCIENCES (2018)
Effects of Porosity and Thermal Treatment on Hydration of Mushrooms
Ekaraj Paudel et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Effects of cellular structure and cell wall components on water holding capacity of mushrooms
Ekaraj Paudel et al.
JOURNAL OF FOOD ENGINEERING (2016)
Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure
Yasumasa Ando et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Change in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner Theory
Ekaraj Paudel et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Water holding of soy protein gels is set by coarseness, modulated by calcium binding, rather than gel stiffness
V. Urbonaite et al.
FOOD HYDROCOLLOIDS (2015)
Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
Kianoosh Pirnazari et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2014)
Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.)
Ying Xin et al.
JOURNAL OF FOOD ENGINEERING (2013)
Relationship of the optical absorption and scattering properties with mechanical and structural properties of apple tissue
Haiyan Cen et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
Parenchyma cell microstructure and textural characteristics of raw and cooked potatoes
Achinta Bordoloi et al.
FOOD CHEMISTRY (2012)
Bioactive proteins from mushrooms
Xiaofei Xu et al.
BIOTECHNOLOGY ADVANCES (2011)
1H-NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions
Maria E. Gonzalez et al.
JOURNAL OF FOOD SCIENCE (2010)
Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study
Chuan-He Tang
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Features and functions of covalently linked proteins in fungal cell walls
PWJ De Groot et al.
FUNGAL GENETICS AND BIOLOGY (2005)
Mushroom texture, cell wall composition, color, and ultrastructure as affected by pH and temperature
S Zivanovic et al.
JOURNAL OF FOOD SCIENCE (2003)
分享论文
