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Thermogenic adipose tissue in energy regulation and metabolic health

Frontiers in endocrinology (Lausanne), 2023-03, Vol.14, p.1150059-1150059

2023

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Age-dependent Pdgfrβ signaling drives adipocyte progenitor dysfunction to alter the beige adipogenic niche in male mice

Nature communications, 2023-03, Vol.14 (1), p.1806-1806, Article 1806

2023

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Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses

Food control, 2017-05, Vol.75, p.70-77

2017

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A Comparative Analysis of Climate Change Risk Response Perception Paths between Northern and Southern Shaanxi

Journal of risk analysis and crisis response, 2021, Vol.11 (1), p.26-35

2021

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High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel

International journal of food science & technology, 2017-03, Vol.52 (3), p.724-732

2017

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Nipsnap1—A regulatory factor required for long-term maintenance of non-shivering thermogenesis

Molecular metabolism (Germany), 2023-09, Vol.75, p.101770-101770, Article 101770

2023

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Evaluation of Climate Change Risk Perception in Baoji City Based on AHP-Bayesian Network

Journal of risk analysis and crisis response, 2020-12, Vol.10 (4), p.147-159

2020

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Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

International journal of food science & technology, 2016-09, Vol.51 (9), p.2106-2113

2016

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Transient heating and evaporation of metallic particles under plasma conditions

Journal of physics. D, Applied physics, 2019-11, Vol.52 (45), p.454002

2019

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Development of Nanopowder Synthesis Using Induction Plasma

Plasma science & technology, 2010-04, Vol.12 (2), p.188-199

2010

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Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Meat and muscle biology, 2022-02, Vol.6 (1)

2022

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Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties

International journal of biological macromolecules, 2020-11, Vol.163, p.1768-1779

2020

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In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study

Foods, 2022-04, Vol.11 (9), p.1222

2022

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Controlling nanostructure in thermal plasma processing: Moving from highly aggregated porous structure to spherical silica nanoparticles

Powder technology, 2007-06, Vol.175 (1), p.22-32

2007

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Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Innovative food science & emerging technologies, 2018-02, Vol.45, p.354-360

2018

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Extended-field electromagnetic model for inductively coupled plasma

Journal of physics. D, Applied physics, 2001-06, Vol.34 (12), p.1897-1906

2001

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Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes

Food science & technology, 2019-03, Vol.102, p.190-196

2019

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Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels

Food chemistry, 2018-02, Vol.240, p.59-66

2018

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Primary concerns regarding the application of electrolyzed water in the meat industry

Food control, 2019-01, Vol.95, p.50-56

2019

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Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

Food chemistry, 2020-02, Vol.306, p.125602-125602, Article 125602

2020

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Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

International journal of food science & technology, 2018-08, Vol.53 (8), p.2006-2014

2018

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Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH)

Food science & technology, 2019-05, Vol.105, p.215-223

2019

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Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation

Meat science, 2017-07, Vol.129, p.176-184

2017

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Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

Innovative food science & emerging technologies, 2017-06, Vol.41, p.150-159

2017

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High-pressure effects on myosin in relation to heat gelation: A micro-perspective study

Food hydrocolloids, 2018-11, Vol.84, p.219-228

2018

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Thermogenic adipose tissue in energy regulation and metabolic health

Age-dependent Pdgfrβ signaling drives adipocyte progenitor dysfunction to alter the beige adipogenic niche in male mice

Application of disinfectant sprays after chilling to reduce the initial microbial load and extend the shelf-life of chilled chicken carcasses

A Comparative Analysis of Climate Change Risk Response Perception Paths between Northern and Southern Shaanxi

High‐pressure processing‐induced conformational changes during heating affect water holding capacity of myosin gel

Nipsnap1—A regulatory factor required for long-term maintenance of non-shivering thermogenesis

Evaluation of Climate Change Risk Perception in Baoji City Based on AHP-Bayesian Network

Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

Transient heating and evaporation of metallic particles under plasma conditions

Development of Nanopowder Synthesis Using Induction Plasma

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties

In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study

Controlling nanostructure in thermal plasma processing: Moving from highly aggregated porous structure to spherical silica nanoparticles

Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins

Extended-field electromagnetic model for inductively coupled plasma

Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes

Applications of high pressure to pre-rigor rabbit muscles affect the water characteristics of myosin gels

Primary concerns regarding the application of electrolyzed water in the meat industry

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine

Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH)

Applications of high pressure to pre-rigor rabbit muscles affect the functional properties associated with heat-induced gelation

Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions

High-pressure effects on myosin in relation to heat gelation: A micro-perspective study

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