Hasil Pencarian - Linfan SHI

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  1. 1
    Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

    Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures oleh Jieyu Li, Linfan Shi, Linfan Shi, Linfan Shi, Linfan Shi, Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Wuyin Weng, Wuyin Weng, Wuyin Weng, Wuyin Weng

    Diterbitkan 2022-06-01
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  2. 2
    Preparation and characterization of soy protein isolate films by pretreatment with cysteine

    Preparation and characterization of soy protein isolate films by pretreatment with cysteine oleh Jialin Jiang, Linfan Shi, Zhongyang Ren, Wuyin Weng

    Diterbitkan 2023-06-01
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  3. 3
    Effect of Phosphate in Compound Cryoprotectant on Antifreeze Effect of Acanthopagrus latus

    Effect of Phosphate in Compound Cryoprotectant on Antifreeze Effect of Acanthopagrus latus oleh Zhenkun LI, Linfan SHI, Zhongyang REN, Wuyin WENG

    Diterbitkan 2022-03-01
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  4. 4
    Antioxidant characteristics of hydrolysate from low-value sea cucumber: In vitro and in vivo activities of Caenorhabditis elegans

    Antioxidant characteristics of hydrolysate from low-value sea cucumber: In vitro and in vivo activities of Caenorhabditis elegans oleh Kexin Chen, Linfan Shi, Zhongyang Ren, Wuyin Weng

    Diterbitkan 2023-10-01
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  5. 5
    Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker (Pseudosciaena crocea)

    Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker (Pseudosciaena crocea) oleh Li Huang, Linfan Shi, Zhongyan Ren, Gengxin Hao, Wuyin Weng

    Diterbitkan 2022-06-01
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  6. 6
    Effects of NaCl Concentration on Physicochemical Properties and Gel-forming Ability of Myofibrillar Protein from European Eel

    Effects of NaCl Concentration on Physicochemical Properties and Gel-forming Ability of Myofibrillar Protein from European Eel oleh Yu YANG, Jieyu LI, Linfan SHI, Zhongyang REN, Wuyin WENG

    Diterbitkan 2023-09-01
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  7. 7
    Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish

    Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish oleh Linfan SHI, Zhouru LI, Guangming LIU, Zhongyang REN, Wuyin WENG

    Diterbitkan 2022-11-01
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  8. 8
    Structural characterization and immunostimulatory activity of a water-soluble polysaccharide from abalone (Haliotis discus hannai Ino) muscle

    Structural characterization and immunostimulatory activity of a water-soluble polysaccharide from abalone (Haliotis discus hannai Ino) muscle oleh Linfan Shi, Gengxin Hao, Jun Chen, Junling Wang, Wuyin Weng

    Diterbitkan 2023-03-01
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  9. 9
    Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels

    Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels oleh Enhan Zhang, Yuan Zhao, Zhongyang Ren, Linfan Shi, Wuyin Weng

    Diterbitkan 2023-12-01
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  10. 10
    Effects of Organic Acids on the Extraction and Properties ofAcid-soluble Collagen from Tilapia Skin

    Effects of Organic Acids on the Extraction and Properties ofAcid-soluble Collagen from Tilapia Skin oleh Yaohui HAN, Haohao TIAN, Linfan SHI, Zhongyang REN, Wuyin WENG

    Diterbitkan 2023-11-01
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  11. 11
    Physicochemical properties of soybean β-conglycinin-based films affected by linoleic acid

    Physicochemical properties of soybean β-conglycinin-based films affected by linoleic acid oleh Rongxue Zhou, Yuan Zhao, Zhongyang Ren, Linfan Shi, Yucang Zhang, Wuyin Weng

    Diterbitkan 2023-03-01
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  12. 12
    Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol

    Physicochemical and antimicrobial properties of soy protein isolate films incorporating high internal phase emulsion loaded with thymol oleh Yuan Zhao, Linfan Shi, Zhongyang Ren, Qun Liu, Yucang Zhang, Wuyin Weng

    Diterbitkan 2024-06-01
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  13. 13
    Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure

    Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure oleh Yingying Yu, Wuyin Weng, Zhongyang Ren, Yucang Zhang, Ping Li, Linfan Shi

    Diterbitkan 2024-10-01
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  14. 14
    Physicochemical characteristics of chitosan from swimming crab (Portunus trituberculatus) shells prepared by subcritical water pretreatment

    Physicochemical characteristics of chitosan from swimming crab (Portunus trituberculatus) shells prepared by subcritical water pretreatment oleh Gengxin Hao, Yanyu Hu, Linfan Shi, Jun Chen, Aixiu Cui, Wuyin Weng, Kazufumi Osako

    Diterbitkan 2021-01-01
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  15. 15
    Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli

    Low-intensity ultrasound enhances the antimicrobial activity of neutral peptide TGH2 against Escherichia coli oleh Shen Yang, Zijin Yuan, Jude Juventus Aweya, Shiying Huang, Shanggui Deng, Linfan Shi, Mingjing Zheng, Yueling Zhang, Guangming Liu

    Diterbitkan 2021-09-01
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