Detalhe da pesquisa
1.
Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions.
Curr Res Food Sci;
8: 100745, 2024.
Artigo
em Inglês
| MEDLINE | ID: mdl-38694555
2.
Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils.
Foods;
13(3)2024 Jan 29.
Artigo
em Inglês
| MEDLINE | ID: mdl-38338564
3.
Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret.
Food Chem;
443: 138563, 2024 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-38290301
4.
Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide.
Int J Biol Macromol;
260(Pt 2): 129582, 2024 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-38246469
5.
Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins.
Food Chem;
441: 138332, 2024 May 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-38183722
6.
Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei.
Foods;
12(24)2023 Dec 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-38137263
7.
Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide.
Food Res Int;
174(Pt 1): 113623, 2023 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-37986476
8.
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels.
Crit Rev Food Sci Nutr;
: 1-17, 2023 Apr 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-37039082
9.
Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide.
Foods;
12(5)2023 Mar 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-36900608
10.
Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus).
Food Sci Nutr;
11(2): 1024-1039, 2023 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-36789046
11.
Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel.
Foods;
11(23)2022 Nov 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-36496615
12.
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A.
Foods;
11(22)2022 Nov 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-36429256
13.
Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review.
Foods;
11(22)2022 Nov 16.
Artigo
em Inglês
| MEDLINE | ID: mdl-36429260
14.
Effect of secondary heat-induced aggregation on pork meat batter protein conformation, hydration characteristics, textural quality and in vitro digestibility.
Food Funct;
10(11): 7407-7415, 2019 Nov 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31659361
15.
The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy.
Food Chem;
280: 263-269, 2019 May 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30642495