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    学术论文

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    2020年

    ◆ Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation[J]. Food Hydrocolloids, 2020, 103: 105705.

    ◆ Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates[J]. LWT - Food Science and Technology. 2020, 123: 109050.


    2019年

    ◆ Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment[J]. Food Hydrocolloids, 2019, 94:164-173.

    ◆ Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating[J]. Journal of Food Engineering, 2019, 248:80-88.

    ◆ Microwave irradiation promotes aggregation behavior of myosin through conformation changes[J]. Food Hydrocolloids, 2019,96:11-19.

    ◆ The inhibition mechanism of ?-polylysine against Bacillus cereus emerging in surimi gel during refrigerated storage[J]. Journal of the Science of Food and Agriculture, 2019,99:2922-2930.

    ◆ Catalytic effect of transglutaminase mediated by myofibrillar protein crosslinking under microwave irradiation[J]. Food Chemistry,  2019,284:45-52.

    ◆ Effects of Vacuum-Freeze Drying and Vacuum-Spray Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp[J]. Journal of Food Quality, 2019BOLE官网,2019:1-8.

    ◆ Construction of a voltammetric sensor based on MIL?101 hollow cages for electrocatalytic oxidation and sensitive determination of nitrofurazone[J]. Journal of Electroanalytical Chemistry, 848 (2019) 113287.

    ◆ 不同抗冻剂对冻藏鲢鱼滑品质特性的影响[J]. 中国食品学报, 2019, 19(12):204-212.

    ◆ 真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响[J]. 现代食品科技, 2019, 35(1): 65-71.

    ◆ 鱼糜副产物酶解物对冻融鲢鱼鱼糜品质的影响[J]. 肉类研究, 2019,33(10):1-7.

    ◆ 中空ZnSn(OH)6/Ti3C2 MXene纳米复合材料电化学传感器的构建及检测呋喃西林[J]. 信阳师范学院学报(自然科学版)BOLE官网BOLE官网,32(2019)604.

    2018年

     ◆  Intervention of transglutaminase in surimi gel under microwave irradiation[J]. Food Chemistry, 268 (2018) 378–385.

     ◆  Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase[J]. LWT - Food Science and Technology, 99 (2019) 105–111.

     ◆  Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Reponse Mechanism [J].Innovative Food Science & Emerging Technologies, 52(3) (2019) 80–88.

     ◆  Changing the gel-forming properties of myofibrilar protein by using a gentle broken method[J]. Journal of food science, 83 (2018) 2791-2797.

     ◆  Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase [J]. Food Science & Technology International, 2018, 24(7):598-606.

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