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。Diagnostic analysis of reactive species in plasma-activated water (PAW): current advances and outlooks
Xiao Hu et al.
JOURNAL OF PHYSICS D-APPLIED PHYSICS (2022)
Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats
Taemin Kang et al.
POULTRY SCIENCE (2022)
Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein
Ji Luo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak
Manat Chaijan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer
Jing Qian et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Application of plasma-activated water (PAW) for mitigating methicillin-resistant Staphylococcus aureus (MRSA) on cooked chicken surface
Jun Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Plasma activated water-induced formation of compact chicken myofibrillar protein gel structures with intrinsically antibacterial activity
Jing Qian et al.
FOOD CHEMISTRY (2021)
Effect of cold atmospheric plasma on the physicochemical and functional properties of myofibrillar protein from Alaska pollock (Theragra chalcogramma)
Wenhua Miao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi
Bo Wang et al.
ULTRASONICS SONOCHEMISTRY (2020)
Influence of various fish constituents on inactivation efficacy of plasma-activated water
Yi-Ming Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Plasma-activated water (PAW) and slightly acidic electrolyzed water (SAEW) as beef thawing media for enhancing microbiological safety
Liao Xinyu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Myosin affects the structure and volatile flavour compounds binding of G-actin in grass carp
Rufei Lin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat
Ke Li et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2019)
Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)
Flora-Glad Chizoba Ekezie et al.
FOOD CHEMISTRY (2019)
Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins
Atefeh Sharifian et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Ke Li et al.
FOOD HYDROCOLLOIDS (2019)
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
Fangfei Li et al.
MEAT SCIENCE (2019)
Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein
Hui Ji et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
L-Lysine and L-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility
Shiyi Li et al.
FOOD CHEMISTRY (2018)
Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating
Haili Niu et al.
FOOD CHEMISTRY (2018)
Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach
Xue Zhao et al.
FOOD CHEMISTRY (2018)
Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
Guoliang Jia et al.
FOOD CHEMISTRY (2018)
Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
Luyun Cai et al.
ULTRASONICS SONOCHEMISTRY (2018)
Changes of Molecular Forces During Thermo-Gelling of Protein Isolated from PSE-Like Chicken Breast by Various Isoelectric Solubilization/Precipitation Extraction Strategies
Xue Zhao et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods
Jingjing Jia et al.
FOOD CHEMISTRY (2017)
Effects of high pressure modification on conformation and gelation properties of myofibrillar protein
Ziye Zhang et al.
FOOD CHEMISTRY (2017)
Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat
Guoliang Jia et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Behavior of Zein in Aqueous Ethanol under Atmospheric Pressure Cold Plasma Treatment
Shuang Dong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Emulsifying Properties of Oxidatively Stressed Myofibrillar Protein Emulsion Gels Prepared with (-)-Epigallocatechin-3-gallate and NaCI
Xianchao Feng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt
Tesfaye F. Bedane et al.
JOURNAL OF FOOD ENGINEERING (2017)
Construction of a high-density linkage map and mapping of sex determination and growth-related loci in the mandarin fish (Siniperca chuatsi)
Chengfei Sun et al.
BMC GENOMICS (2017)
Effect of heat treatment on physical, structural, thermal and morphological characteristics of zein in ethanol-water solution
Cuixia Sun et al.
FOOD HYDROCOLLOIDS (2016)
Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment
Sara Bussler et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
Hongsheng Chen et al.
MEAT SCIENCE (2016)
Reactive species in non-equilibrium atmospheric-pressure plasmas: Generation, transport, and biological effects
X. Lu et al.
PHYSICS REPORTS-REVIEW SECTION OF PHYSICS LETTERS (2016)
Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting
Dan Jia et al.
FOOD CHEMISTRY (2015)
Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
Yungang Cao et al.
FOOD CHEMISTRY (2015)
Simple sequence repeat-based analysis of the genetic diversity and population genetic structure of populations of Siniperca chuatsi
C. F. Sun et al.
GENETICS AND MOLECULAR RESEARCH (2015)
Atmospheric pressure cold plasma (ACP) treatment of whey protein isolate model solution
Annalisa Segat et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Structural changes of the myofibrillar proteins in common carp (Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system
Yanqing Li et al.
PROCESS BIOCHEMISTRY (2013)
Impact of freezing and thawing on the quality of meat: Review
Coleen Leygonie et al.
MEAT SCIENCE (2012)
Effects of Thermal Denaturation on the Solid-State Structure and Molecular Mobility of Glycinin
Mickey G. Huson et al.
BIOMACROMOLECULES (2011)
Long-term antibacterial efficacy of air plasma-activated water
Matthew J. Traylor et al.
JOURNAL OF PHYSICS D-APPLIED PHYSICS (2011)
Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein
Youling L. Xiong et al.
JOURNAL OF FOOD SCIENCE (2010)
The Role of Acidification for Antimicrobial Activity of Atmospheric Pressure Plasma in Liquids
K. Oehmigen et al.
PLASMA PROCESSES AND POLYMERS (2010)
Technical note:: A simplified procedure for myofibril hydrophobicity determination
Ilham Chelh et al.
MEAT SCIENCE (2006)
High pressure freezing and thawing of foods: a review
A LeBail et al.
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2002)
分享论文
