Lv2
126 积分 2023-11-09 加入
The effect of high-voltage electrostatic field combined with low-temperature hybrid energy field on the protein structure and antioxidant properties of pasteurised milk
30天前
已完结
Antibacterial mechanism of combined high-voltage electrostatic field and low-temperature energy field against Bacillus cereus in milk sources
1个月前
已关闭
Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing
3个月前
已完结
Enhancing gel properties of channel catfish (Ictalurus punctatus) myofibrillar protein by high-voltage electrostatic field: The role of protein oxidation, nitration, and structural changes
3个月前
已关闭
Application, mechanism and future prospect of electric field in fish processing and preservation: A review
3个月前
已完结
Inactivation activity and mechanism of high-voltage pulsed electric fields combined with antibacterial agents against Alicyclobacillus spp. in apple juice
3个月前
已完结
Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy
3个月前
已完结
Exposure assessment of Bacillus cereus introduced into reconstituted milk production in China
3个月前
已完结
Global Epidemiology and health risks of Bacillus cereus Infections: Special focus on infant foods
3个月前
已完结
Effects of ultrasound-assisted alkaline isoelectric precipitation on the structure and functionality of Auricularia delicata protein
4个月前
已完结
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