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Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Ultrasonics sonochemistry, 2022-08, Vol.88, p.106099-106099, Article 106099

2022

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Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

Food science & technology, 2020-04, Vol.124, p.109140, Article 109140

2020

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In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Journal of functional foods, 2017-05, Vol.32, p.391-400

2017

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Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages

Meat science, 2019-10, Vol.156 (C), p.156-165

2019

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The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China

Food microbiology, 2021-09, Vol.98, p.103787-103787, Article 103787

2021

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Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Process biochemistry (1991), 2020-02, Vol.89, p.37-45

2020

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Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake

Meat science, 2022-03, Vol.185, p.108708-108708, Article 108708

2022

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Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein

Ultrasonics sonochemistry, 2023-03, Vol.94, p.106335-106335, Article 106335

2023

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A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation

Ultrasonics sonochemistry, 2023-12, Vol.101, p.106694-106694, Article 106694

2023

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Ultrasound-assisted alkaline extraction of protein from Tenebrio molitor larvae: Extraction kinetics, physiochemical, and functional traits

Ultrasonics sonochemistry, 2023-05, Vol.95, p.106379-106379, Article 106379

2023

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Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch

International journal of biological macromolecules, 2016-01, Vol.82, p.637-644

2016

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Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Foods, 2022-02, Vol.11 (4), p.559

2022

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Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae

Current research in food science, 2022-01, Vol.5, p.1570-1580

2022

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Interaction of the extracellular protease from Staphylococcus xylosus with meat proteins elucidated via spectroscopic and molecular docking

Food Chemistry: X, 2024-03, Vol.21, p.101204-101204, Article 101204

2024

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Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential

Current research in food science, 2022-01, Vol.5, p.1386-1394

2022

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The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Ultrasonics sonochemistry, 2019-03, Vol.51, p.281-291

2019

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Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

Food science & technology, 2021-05, Vol.142, p.111016, Article 111016

2021

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Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

Food chemistry, 2023-01, Vol.398, p.133874-133874, Article 133874

2023

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Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

Food science & technology, 2019-07, Vol.108, p.106-112

2019

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Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

Food control, 2019-06, Vol.100, p.58-66

2019

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Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Food science & technology, 2021-05, Vol.142, p.110982, Article 110982

2021

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Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

Meat science, 2020-02, Vol.160, p.107968-107968, Article 107968

2020

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Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates

Food hydrocolloids, 2022-10, Vol.131, p.107756, Article 107756

2022

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Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage

Food science & technology, 2021-05, Vol.142, p.111056, Article 111056

2021

Volltextzugriff (PDF)

Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts

International journal of biological macromolecules, 2022-09, Vol.216, p.361-373

2022

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1 – 25 von 103

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Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages

The potential correlations between the fungal communities and volatile compounds of traditional dry sausages from Northeast China

Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake

Mechanisms underlying the effects of ultrasound-assisted alkaline extraction on the structural properties and in vitro digestibility of Tenebrio molitor larvae protein

A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation

Ultrasound-assisted alkaline extraction of protein from Tenebrio molitor larvae: Extraction kinetics, physiochemical, and functional traits

Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae

Interaction of the extracellular protease from Staphylococcus xylosus with meat proteins elucidated via spectroscopic and molecular docking

Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters

Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates

Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage

Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts

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