Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects
C Qu, Y Li, S Du, Y Geng, M Su, H Liu - Food Research International, 2022 - Elsevier
Meat nutrition and safety is highly related to people's health and quality of life. There is a
huge demand to rapidly analyze meat quality during product processing and storage, but …
huge demand to rapidly analyze meat quality during product processing and storage, but …
Cinnamon essential oil Pickering emulsion stabilized by zein-pectin composite nanoparticles: Characterization, antimicrobial effect and advantages in storage …
Y Jiang, D Wang, F Li, D Li, Q Huang - International Journal of Biological …, 2020 - Elsevier
Recently, the use of emulsion as a delivery system for essential oils has attracted increasing
attention. In this research, cinnamon essential oil Pickering emulsion (ZCCPEs) stabilized by …
attention. In this research, cinnamon essential oil Pickering emulsion (ZCCPEs) stabilized by …
Monitoring thermal treatments applied to meat using traditional methods and spectroscopic techniques: A review of advances over the last decade
Thermal treatments are often applied during processing or preparation of muscle foods
aiming to both improve the palatability and organoleptic properties and to ensure the safety …
aiming to both improve the palatability and organoleptic properties and to ensure the safety …
Effects of low voltage electrostatic field thawing on the changes in physicochemical properties of myofibrillar proteins of bovine Longissimus dorsi muscle
S Qian, X Li, H Wang, W Mehmood, M Zhong… - Journal of Food …, 2019 - Elsevier
The effects of low voltage electrostatic field thawing (LVEFT) on the changes in
physicochemical properties of myofibrillar proteins and the quality of thawed beef were …
physicochemical properties of myofibrillar proteins and the quality of thawed beef were …
[HTML][HTML] Influence of ultrasound-assisted sodium bicarbonate marination on the curing efficiency of chicken breast meat
G Xiong, X Fu, D Pan, J Qi, X Xu, X Jiang - Ultrasonics sonochemistry, 2020 - Elsevier
Abstract Effects of ultrasound combined with sodium bicarbonate assisted curing (USC),
sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing …
sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing …
Effects of oxidative modification on the functional, conformational and gelling properties of myofibrillar proteins from Culter alburnus
Z Zhang, Z Xiong, S Lu, N Walayat, C Hu… - International Journal of …, 2020 - Elsevier
Protein oxidation is a critical process in the deterioration and spoilage of fish and related
commodities during processing and storage. In this study, the hydroxyl radical generation …
commodities during processing and storage. In this study, the hydroxyl radical generation …
Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat
C Cao, Z Xiao, H Tong, X Tao, D Gu, Y Wu, Z Xu… - Food and Bioproducts …, 2021 - Elsevier
The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-
assisted enzyme treatments at different ultrasound times on the quality of the spent-hen …
assisted enzyme treatments at different ultrasound times on the quality of the spent-hen …
[HTML][HTML] Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure
L Guo, X Xu, X Zhang, Z Chen, R He, H Ma - Ultrasonics Sonochemistry, 2023 - Elsevier
This study aimed to investigate the effect of ultrasound curing with various working modes
and frequency combinations, including mono-, dual-and tri-frequency, on the content of …
and frequency combinations, including mono-, dual-and tri-frequency, on the content of …
κ-Carrageenan/konjac glucomannan composite hydrogel filled with rhamnolipid-stabilized nanostructured lipid carrier: Improvement of structure and properties
X Shu, Y Wei, X Luo, J Liu, L Mao, F Yuan, Y Gao - Food Hydrocolloids, 2023 - Elsevier
This study investigated the feasibility of applying rhamnolipid-stabilized nanostructured lipid
carrier (RNLC) as a novel type of particulate filler and its impact on the structure and …
carrier (RNLC) as a novel type of particulate filler and its impact on the structure and …
Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
L Xu, L Gu, Y Su, C Chang, J Wang, S Dong, Y Liu… - Food …, 2020 - Elsevier
This study investigated the effects of heat treatment (at 72, 76, 80, 84° C for 2, 4, 6, 8, 10, 12
min) on the rheological, microstructural, protein structures and 3D printing characteristics of …
min) on the rheological, microstructural, protein structures and 3D printing characteristics of …