科研产出
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1Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate
作者：
机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： Casein; Caffeic acid; Maillard reaction; Emulsion; Astaxanthin; Stability
年份：2023
2Regulation on the quality of yogurt by phenolic fraction of mulberry pomace supplemented before and after fermentation
作者：
机构：
来源：FOOD CONTROL
关键词： Mulberry pomace; Phenolic compound; Yogurt; Quality; Protein hydrolysis; ACE-I activity
年份：2023
3Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef
作者：
机构：
来源：FOODS
关键词： fresh beef; edible coating; polyphenols; meat quality
年份：2022
4Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Longan pulp; Total phenolic content; Phenolic compound; Antioxidant
年份：2022
5Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Myofibrillar protein; Phenolic compounds; Structural; Gel properties; Interaction
年份：2022
6The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
作者：
机构：
来源：MEAT SCIENCE
关键词： Myofibrillar protein; Mulberry polyphenols; Digestion; Antioxidant activity
年份：2023
7Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein
作者：
机构：
来源：LWT-FOOD SCIENCE AND TECHNOLOGY
关键词： Goose meat; Myofibril protein; Papain; HHP; Tenderization
年份：2023
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