Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

por Gong, Sijia, Shi, Xuefeng, Zheng, Jiangxia, Dai, Ruitong, Li, Junying, Xu, Guiyun, Li, Xingmin
Publicado 2022

Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage

por Gao, Xiaoguang, Zhao, Dandan, Wang, Lin, Cui, Yue, Wang, Shijie, Lv, Meng, Zang, Fangbo, Dai, Ruitong
Publicado 2021

Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

por Pi, Ruobing, Li, Gaojing, Zhuang, Shuai, Yu, Qinye, Luo, Yongkang, Tan, Yuqing, Dai, Ruitong, Hong, Hui
Publicado 2022

The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

por Chen, Jingru, Yan, Wenjie, Fu, Yu, Wang, Liang, Lv, Xueze, Dai, Ruitong, Li, Xingmin, Jia, Fei
Publicado 2022

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

por Tian, Xiaojing, Yu, Qianqian, Yao, Donghao, Shao, Lele, Liang, Zhihong, Jia, Fei, Li, Xingmin, Hui, Teng, Dai, Ruitong
Publicado 2018