Hasil Pencarian - Shanggui Deng

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  1. 1
    Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film

    Surface Modification via Dielectric Barrier Discharge Atmospheric Cold Plasma (DBD–ACP): Improved Functional Properties of Soy Protein Film oleh Zhibing Li, Shanggui Deng, Jing Chen

    Diterbitkan 2022-04-01
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  2. 2
    Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

    Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan oleh Shuo Li, Min Fan, Shanggui Deng, Ningping Tao

    Diterbitkan 2022-08-01
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  3. 3
    Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (<i>Trichiurus lepturus</i>) Quality under Cold Storage Conditions

    Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (<i>Trichiurus lepturus</i>) Quality under Cold Storage Conditions oleh Huiqian Xu, Wenhua Miao, Bin Zheng, Shanggui Deng, Shaimaa Hatab

    Diterbitkan 2022-11-01
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  4. 4
    Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor

    Polysaccharide impregnation: a pretreatment method for improving scallop quality and flavor oleh Mengwen Sun, Huimin Lin, Chen Zeng, Shanggui Deng, Alessandra Guidi

    Diterbitkan 2023-03-01
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  5. 5
    Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)

    Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus) oleh Yifan Zhu, Jing Chen, Xingjie Chen, Dongzhi Chen, Shanggui Deng

    Diterbitkan 2020-01-01
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  6. 6
    Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

    Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property oleh Chenchen Ma, Pingping Liu, Ningping Tao, Xichang Wang, Shanggui Deng

    Diterbitkan 2021-03-01
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  7. 7
    The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

    The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus) oleh Mingao Li, Jing Yang, Hongli Bao, Yi Chen, Yuanpei Gao, Shanggui Deng

    Diterbitkan 2022-11-01
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  8. 8
    Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>)

    Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (<i>Trichiurus lepturus</i>) oleh Yixuan Ding, Ting Zhou, Yueqin Liao, Huimin Lin, Shanggui Deng, Bin Zhang

    Diterbitkan 2022-09-01
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  9. 9
    The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (<i>Agaricus bisporus</i>)

    The Effect of Dielectric Barrier Discharge Plasma Gas and Plasma-Activated Water on the Physicochemical Changes in Button Mushrooms (<i>Agaricus bisporus</i>) oleh Yan Zheng, Yifan Zhu, Yanhong Zheng, Jiajie Hu, Jing Chen, Shanggui Deng

    Diterbitkan 2022-11-01
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  10. 10
    Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid <i>(Illex argentinus</i>)

    Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid <i>(Illex argentinus</i>) oleh Jiagen Li, Zhaoqi Li, Shanggui Deng, Soottawat Benjakul, Bin Zhang, Jiancong Huo

    Diterbitkan 2024-03-01
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  11. 11
    Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp

    Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp oleh Yinzhe Jin, Minhua Xu, Yingshan Jin, Shanggui Deng, Ningping Tao, Weiqiang Qiu

    Diterbitkan 2022-08-01
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  12. 12
    Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei)

    Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei) oleh Qiqi Dong, Weiqiang Qiu, Yuhui Feng, Yingshan Jin, Shanggui Deng, Ningping Tao, Yinzhe Jin

    Diterbitkan 2023-04-01
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  13. 13
    The Influence of Hypothermia Hibernation Combined with CO<sub>2</sub> Anesthesia on Life and Storage Quality of Large Yellow Croaker (<i>Pseudosciaena crocea</i>)

    The Influence of Hypothermia Hibernation Combined with CO<sub>2</sub> Anesthesia on Life and Storage Quality of Large Yellow Croaker (<i>Pseudosciaena crocea</i>) oleh Nanfeng Tan, Yuanpei Gao, Yueke Wang, Shanggui Deng, Pengxiang Yuan, Tong Jiang, Wanyuan Zheng

    Diterbitkan 2022-02-01
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  14. 14
    Influence of Two Frying Methods on the Quality and Flavor of Hairtail

    Influence of Two Frying Methods on the Quality and Flavor of Hairtail oleh Yixuan DING, Ting ZHOU, Yueqin LIAO, Huimin LIN, Bin ZHANG, Shanggui DENG, Xiaomin ZHOU

    Diterbitkan 2022-12-01
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  15. 15
    Protective effects of Antarctic krill oil in dextran sulfate sodium-induced ulcerative colitis mice

    Protective effects of Antarctic krill oil in dextran sulfate sodium-induced ulcerative colitis mice oleh Xiaoling Zhou, Xingwei Xiang, Yufang Zhou, Tianyi Zhou, Shanggui Deng, Bin Zheng, Pingan Zheng

    Diterbitkan 2021-04-01
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  16. 16
    Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods

    Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods oleh Rongzhen Song, Wen Li, Shanggui Deng, Yueliang Zhao, Ningping Tao, Ningping Tao, Ningping Tao

    Diterbitkan 2023-03-01
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  17. 17
    Graphene-Based Sensors for the Detection of Microorganisms in Food: A Review

    Graphene-Based Sensors for the Detection of Microorganisms in Food: A Review oleh Jingrong Gao, Aniket Chakraborthy, Shan He, Song Yang, Nasrin Afsarimanesh, Anindya Nag, Shanggui Deng

    Diterbitkan 2023-05-01
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  18. 18
    Application of Gelatin in Food Packaging: A Review

    Application of Gelatin in Food Packaging: A Review oleh Yanan Lu, Qijun Luo, Yuchan Chu, Ningping Tao, Shanggui Deng, Li Wang, Li Li

    Diterbitkan 2022-01-01
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  19. 19
    Improvement of Gel Quality of Squid (<i>Dosidicus gigas</i>) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate

    Improvement of Gel Quality of Squid (<i>Dosidicus gigas</i>) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate oleh Yanjiao Chu, Shanggui Deng, Guancheng Lv, Mingao Li, Hongli Bao, Yuanpei Gao, Ru Jia

    Diterbitkan 2022-01-01
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  20. 20
    Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel

    Effects of Sodium Citrate, Sodium Tartrate Substitution of Sodium Chloride on the Quality of Squid Surimi Gel oleh Ming'ao LI, Yanjiao CHU, Jing YANG, Hongli BAO, Yi CHEN, Shanggui DENG, Yuanpei GAO

    Diterbitkan 2023-05-01
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