Hasil Pencarian - Rongxin Wen

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  1. 1
    Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

    Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi oleh Yunying Li, Lingru Kong, Xiaotong Zhang, Rongxin Wen, Xinyan Peng

    Diterbitkan 2023-12-01
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  2. 2
    Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins

    Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins oleh Qianqian Yu, Shuo Liu, Qianqian Liu, Rongxin Wen, Chengfeng Sun

    Diterbitkan 2024-12-01
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  3. 3
    Research Progress on the Functional Characteristics of Microalgae and Their Application in Food

    Research Progress on the Functional Characteristics of Microalgae and Their Application in Food oleh Xinlu YAN, Qianqian LIU, Qing'an HOU, Chengfeng SUN, Qianqian YU, Rongxin WEN

    Diterbitkan 2024-01-01
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  4. 4
    Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles

    Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles oleh Xiang-Ao Li, Baohua Kong, Rongxin Wen, Huiping Wang, Mengtong Li, Qian Chen

    Diterbitkan 2022-02-01
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  5. 5
    Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl

    Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl oleh Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen, Rongxin Wen

    Diterbitkan 2024-06-01
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  6. 6
    Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

    Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles oleh Chunyun Liu, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu, Xinyan Peng

    Diterbitkan 2022-07-01
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  7. 7
    Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham

    Insight into the Relationship between the Causes of Off-Odour and Microorganism Communities in Xuanwei Ham oleh Haoyi Wang, Xiaoyu Yin, Lu Zhang, Xuejiao Wang, Jiliang Zhang, Rongxin Wen, Jianxin Cao

    Diterbitkan 2024-03-01
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