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Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

食品科学与工程 , 仲恺农业工程学院

Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

食品科学与工程 , 仲恺农业工程学院

Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt

食品科学与工程 , 仲恺农业工程学院

Carvacrol nanoemulsion combined with acid electrolysed water to inactivate bacteria, yeast in vitro and native microflora on shredded cabbages

食品科学与工程 , 仲恺农业工程学院

Low temperature cleanup combined with magnetic nanoparticle extraction to determine pyrethroids residue in vegetables oils

食品科学与工程 , 仲恺农业工程学院

Effects of temperature and cultivar on nanostructural changes of water-soluble pectin and chelate-soluble pectin in peaches

食品科学与工程 , 仲恺农业工程学院

Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling

食品科学与工程 , 仲恺农业工程学院

Treatment with low-concentration acidic electrolysed water combined with mild heat to sanitise fresh organic broccoli (Brassica oleracea)

食品科学与工程 , 仲恺农业工程学院

Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoe

食品科学与工程 , 仲恺农业工程学院

Efficacy of low concentration neutralised electrolysed water and ultrasound combination for inactivating Escherichia coli ATCC 25922, Pichia pastoris GS115 and Aureobasidium pullulans 2012 on stainless steel coupons

食品科学与工程 , 仲恺农业工程学院

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