Resultados da busca - Qingfeng Ge

Mechanism and Selectivity of Electrochemical Reduction of CO₂ on Metalloporphyrin Catalysts from DFT Studies por Zaheer Masood, Qingfeng Ge

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Recent advancements in integrating CO2 capture from flue gas and ambient air with thermal catalytic conversion for efficient CO2 utilization por Ruoyu Zhang, Zhenwei Xie, Qingfeng Ge, Xinli Zhu

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Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin por Lei Chen, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge, Wangang Zhang

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Effect of water and sodium carbonate swelling on the texture properties and water distribution of dried Abalone rugosa muscle por Yu Liu, Zhuang-Li Kang, Qingfeng Ge, Qin Hou, Rui Liu, Xiangren Meng

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Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma por Lei Chen, Tianyi Yang, Rui Liu, Qian Xu, Qingfeng Ge, Mangang Wu, Hai Yu

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Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion por Yi Luan, Qingling Wang, Songnan Li, Chen Gu, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu

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Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein por Qingfeng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang

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Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism por Qingling Wang, Chen Gu, Ranran Wei, Yi Luan, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu

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Effects of the addition of leucine on flavor and quality of sausage fermented by Lactobacillus fermentum YZU-06 and Staphylococcus saprophyticus CGMCC 3475 por Rui Liu, Yong Ma, Lei Chen, Chenyan Lu, Qingfeng Ge, Mangang Wu, Jun Xi, Hai Yu

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Storage Stability Enhancement of Lactic Acid Beverage Using Anti-MDA <i>Lactiplantibacillus plantarum</i> NJAU-01: The Antioxidant’s Role por Yuehao Wu, Menghao Zhao, Suyun Li, Siyu Liu, Song Gao, Rui Liu, Mangang Wu, Hai Yu, Qingfeng Ge

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Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters por Xinxin Zhao, Yunling Jiang, Zixin Luo, Hai Yu, Jiangyu Zhu, Xinyan Peng, Lang Zhang, Qingfeng Ge, Mangang Wu

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Role of Disulfide Bonds and Sulfhydryl Blocked by <i>N</i>-Ethylmaleimide on the Properties of Different Protein-Stabilized Emulsions por Mangang Wu, Zhikun Li, Ranran Wei, Yi Luan, Juan Hu, Qingling Wang, Rui Liu, Qingfeng Ge, Hai Yu

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Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging por Rui Liu, Wen Guan, Wei Lv, Zhuangli Kang, Qingling Wang, Duxin Jin, Xinxin Zhao, Qingfeng Ge, Mangang Wu, Hai Yu

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Ultrafast Preparation of Nonequilibrium FeNi Spinels by Magnetic Induction Heating for Unprecedented Oxygen Evolution Electrocatalysis por Bingzhang Lu, Qiming Liu, Chunyang Wang, Zaheer Masood, David J. Morris, Forrest Nichols, Rene Mercado, Peng Zhang, Qingfeng Ge, Huolin L. Xin, Shaowei Chen

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Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels por Yuyu Xu, Jingjing Yang, Mangang Wu, Shumin Lei, Peipei Yin, Qing Yin, Tianhao Zhu, Qingling Wang, Xinxin Zhao, Duxin Jin, Rui Liu, Qingfeng Ge, Hai Yu

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