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Impact of far-infrared radiation-assisted heat pump drying on chemical compositions and physical properties of squid (Illex illecebrosus) fillets

食品科学与工程 , 仲恺农业工程学院

Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

食品科学与工程 , 仲恺农业工程学院

Structural changes in polysaccharides isolated from chestnut (Castanea mollissima Bl.) fruit at different degrees of hardening

食品科学与工程 , 仲恺农业工程学院

Quality of Fresh-Cut Pears (Pyrus bretschneideri Rehd cv. Huangguan) Coated with Chitosan Combined with Ascorbic Acid and Rosemary Extracts

食品科学与工程 , 仲恺农业工程学院

Comparative studies on nanostructures of three kinds of pectins in two peach cultivars using atomic force microscopy

食品科学与工程 , 仲恺农业工程学院

Application of Atomic Force Microscopy on Rapid Determination of Microorganisms for Food Safety

食品科学与工程 , 仲恺农业工程学院

Visualization and quantitative roughness analysis of peach skin by atomic force microscopy under storage

食品科学与工程 , 仲恺农业工程学院

Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

食品科学与工程 , 仲恺农业工程学院

Physicochemical Properties, Firmness, and Nanostructures of Sodium Carbonate-Soluble Pectin of 2 Chinese Cherry Cultivars at 2 Ripening Stages

食品科学与工程 , 仲恺农业工程学院

Effects of heating modes and sources on nanostructure of gelatinized starch molecules using atomic force microscopy

食品科学与工程 , 仲恺农业工程学院

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