Hasil Pencarian - Lujie Cheng

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  1. 1
    Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

    Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis oleh Jingxin Xu, Danni Wang, Yanping Lei, Lujie Cheng, Weijing Zhuang, Yuting Tian

    Diterbitkan 2022-03-01
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  2. 2
    Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi

    Physiochemical Quality, Microbial Diversity, and Volatile Components of Monascus-Fermented Hairtail Surimi oleh Yanpo Li, Shuyi You, Lujie Cheng, Hongliang Zeng, Baodong Zheng, Yi Zhang

    Diterbitkan 2023-07-01
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  3. 3
    The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein

    The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein oleh Lujie Cheng, Xin Li, Xiefei Li, Yingmei Wu, Fengping An, Zhang Luo, Fang Geng, Qun Huang, Zhendong Liu, Yuting Tian

    Diterbitkan 2024-11-01
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  4. 4
    Mechanisms of cooking methods on flavor formation of Tibetan pork

    Mechanisms of cooking methods on flavor formation of Tibetan pork oleh Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang

    Diterbitkan 2023-10-01
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  5. 5
    Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes

    Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes oleh Xiefei Li, Yingmei Wu, Wenshan Duan, Lei Chen, Lujie Cheng, Junmei Liu, Yan Zhou, Chao Ai, Xin Li, Qun Huang

    Diterbitkan 2024-06-01
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  6. 6
    Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat

    Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat oleh Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Qiaohui Zeng, Peng Shang, Zhendong Liu, Qun Huang

    Diterbitkan 2024-10-01
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