Zoekresultaten - Danjun Guo

Effect of Capsaicin and Dihydrocapsaicin in Capsicum on Myofibrillar Protein in Duck Meat door Wei Sun, Wenjie He, Danjun Guo, Wei Xu

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Effects of Dry and Wet Marinated Methods on Sensory Qualities and Physicochemical Properties of Marinated Duck Legs under Vacuum Low-temperature Conditions door Lingling ZHAO, Bin XU, Bikun CHEN, Yuxin XIANG, Danjun GUO, Wei XU

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The Quality Analysis and Deterioration Mechanism of Liquid Egg White during Storage door Danjun Guo, Qingmei Pan, Qian Huang, Yang Yi, Hongxun Wang, Wei Xu

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Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion door Qingmei Pan, Zhipeng Zhang, Ruifang Wu, Danjun Guo, Wei Xu, Hongxun Wang, Yang Yi

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Effect of Fenugreek (<i>Trigonella foenum-graecum</i> L.) Seed Extracts on the Structure of Myofibrillar Protein Oxidation in Duck Meat door Mingyue Chen, Qingmei Pan, Binbin Wu, Hongxun Wang, Yang Yi, Wei Xu, Danjun Guo

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Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment door Jingjiu LI, Mingfei SONG, Yue NIU, Lingjiao ZHU, Danjun GUO, Wei XU, Yang YI, Hongxun WANG

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Influence of Alpinia katsumadai Hayata Extract on the Textural Properties of Duck Meat and Effect of Farnesol on the Structure of Myofibrillar Protein door Yuqing XIE, Ruifang WU, Cheng CHEN, Meng SUN, Yuwei WANG, Hongxun WANG, Wei XU, Danjun GUO

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Effect of Shikimic Acid on Oxidation of Myofibrillar Protein of Duck Meat During Heat Treatment door Yue Niu, Yingrui Zhang, Yuwei Wang, Wenjie He, Wei Xu, Danjun Guo, Hongxun Wang, Yang Yi, Guowei Tan

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Mechanism of Myofibrillar Protein Structural Changes in Duck Legs during Vacuum Low-temperature Braising door Yan YANG, Bin XU, Ouyan HAN, Siying WEI, Hang ZOU, Wei XU, Danjun GUO, Lingjiao ZHU, Yang YI, Wenfu HOU

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