Hasil Pencarian - Daobang Tang

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  1. 1
    Effect of Beating Time on the Quality of Beef Gel

    Effect of Beating Time on the Quality of Beef Gel oleh Lu SUN, Jinhao ZOU, Qun HUANG, Huaigu YANG, Daobang TANG, Xuping WANG

    Diterbitkan 2022-01-01
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  2. 2
    Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products

    Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products oleh Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

    Diterbitkan 2024-02-01
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  3. 3
    Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

    Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef oleh Jinhao Zou, Xueming Liu, Xuping Wang, Huaigu Yang, Jingrong Cheng, Yaosheng Lin, Daobang Tang

    Diterbitkan 2022-11-01
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  4. 4
    Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism

    Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism oleh Xiangju ZHOU, Yuqin CHEN, Zhongping YIN, Qi LIANG, ZANG Jianwei, Daobang TANG, Jiguang CHEN

    Diterbitkan 2022-04-01
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  5. 5
    Improvement of the Gel Properties of Salted Egg White and Its Application in the Processing of Dried Salted-Egg-White Curd

    Improvement of the Gel Properties of Salted Egg White and Its Application in the Processing of Dried Salted-Egg-White Curd oleh Jiawen NIE, Yuqing WU, Yuqin CHEN, Jianwei ZANG, Jiguang CHEN, Yonggang TU, Daobang TANG, Zhongping YIN

    Diterbitkan 2023-09-01
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  6. 6
    Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (<i>Hylocereus polyrhizus</i>)

    Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (<i>Hylocereus polyrhizus</i>) oleh Xian Lin, Bozhe Li, Jing Wen, Jijun Wu, Daobang Tang, Yuanshan Yu, Yujuan Xu, Baojun Xu

    Diterbitkan 2022-02-01
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  7. 7
    Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

    Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption oleh Zhenglong QING, Xueming LIU, Daobang TANG, Yaosheng LIN, Xuping WANG, Huaigu YANG, Jinhao ZOU, Jingrong CHENG

    Diterbitkan 2022-08-01
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  8. 8
    Research Progress of Polyphenols in Reducing Lactoprotein Sensitization

    Research Progress of Polyphenols in Reducing Lactoprotein Sensitization oleh Liyan NONG, Daobang TANG, Xueming LIU, Xuping WANG, Jingrong CHENG, Yaosheng LIN, Jinhao ZOU, Huaigu YANG

    Diterbitkan 2023-06-01
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