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An Analysis of the Effectiveness of Data Mining in Quantifying the Role of Technological Innovation in the Development of the Digital Economy

Applied mathematics and nonlinear sciences, 2024-01, Vol.9 (1)

Cheng, Jingrong

2024

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A novel anaerobic co-culture system for bio-hydrogen production from sugarcane bagasse

Bioresource technology, 2013-09, Vol.144, p.623-631

2013

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Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

Foods, 2022-11, Vol.11 (23), p.3813

2022

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Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Food chemistry, 2020-03, Vol.308, p.125592-125592, Article 125592

2020

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Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Meat science, 2020-02, Vol.160, p.107973-107973, Article 107973

2020

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Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

Meat science, 2021-05, Vol.175, p.108422-108422, Article 108422

2021

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Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate

Food chemistry, 2024-04, Vol.438, p.138054-138054, Article 138054

2024

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Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals

Food science & technology, 2022-02, Vol.156, p.113073, Article 113073

2022

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The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex

Food chemistry, 2021-10, Vol.360, p.130005-130005, Article 130005

2021

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Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols

Food science & technology, 2020-05, Vol.126, p.109144, Article 109144

2020

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Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

Food science & technology, 2019-12, Vol.116, p.108504, Article 108504

2019

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Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

Journal of dairy science, 2021-12, Vol.104 (12), p.12403-12414

2021

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Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins

Food science & technology, 2023-08, Vol.186, p.115199, Article 115199

2023

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Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages

Meat science, 2018-12, Vol.146, p.18-25

2018

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The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste

Food science & technology, 2021-01, Vol.135, p.110063, Article 110063

2021

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Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

Food control, 2023-11, Vol.153, p.109900, Article 109900

2023

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Enhanced biodegradation of sugarcane bagasse by Clostridium thermocellum with surfactant addition

Green chemistry : an international journal and green chemistry resource : GC, 2014-01, Vol.16 (5), p.2689-2695

2014

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Extraction of pigment from sugarcane juice alcohol wastewater and evaluation of its antioxidant and free radical scavenging activities

Food Science and Biotechnology, 2012, 21(5), , pp.1489-1496

2012

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Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China

Food science & technology, 2022-08, Vol.165, p.113698, Article 113698

2022

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Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

Food control, 2022-02, Vol.132, p.108554, Article 108554

2022

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Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate

Food research international, 2023-01, Vol.163, p.112153-112153, Article 112153

2023

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The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro

Meat science, 2023-08, Vol.202, p.109205-109205, Article 109205

2023

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Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol

Food control, 2025-01, Vol.167, p.110789, Article 110789

2025

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Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

Meat science, 2019-08, Vol.154, p.22-28

2019

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Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein

Food science & technology, 2023-07, Vol.184, p.114845, Article 114845

2023

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An Analysis of the Effectiveness of Data Mining in Quantifying the Role of Technological Innovation in the Development of the Digital Economy

A novel anaerobic co-culture system for bio-hydrogen production from sugarcane bagasse

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef

Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols

Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate

Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals

The dose-dependent effects of polyphenols and malondialdehyde on the emulsifying and gel properties of myofibrillar protein-mulberry polyphenol complex

Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols

Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt

Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins

Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages

The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste

Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt

Enhanced biodegradation of sugarcane bagasse by Clostridium thermocellum with surfactant addition

Extraction of pigment from sugarcane juice alcohol wastewater and evaluation of its antioxidant and free radical scavenging activities

Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China

Changes of phenolic profile and antioxidant activity during cold storage of functional flavored yogurt supplemented with mulberry pomace

Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid–glucose ternary conjugate

The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro

Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol

Effect of Flammulina velutipes on the physicochemical and sensory characteristics of Cantonese sausages

Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein

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