Wushan
Guangzhou, AR 510640
China
South China University of Technology
Ultrasound, Black tea, Chardonnay wine, Antioxidant activity, Phenolic compounds, Volatile compounds
pulsed electric field, Pea protein isolate, (-)-Epigallocatechin-gallate, molecular dynamics simulation, Molecular docking, antioxidant ability
Corn porous starch, PEF, cross-linking, adsorption properties, Structure
Tea-macerated wine, Phenolic compounds, Absorption, Antioxidant activity, Cytoprotective effect, RNA-sequencing
Advanced glycation end products (AGEs), Molecular docking, α-dicarbonyl compounds, in vitro digestion and Cookie.
hydrogen-assisted immersion freezing, frozen dough, Freezing rate, wheat protein, quality protection
starch, Hydrophobic modification, Alkyl ketene dimer, Mango preservation, food packaging
Lactiplantibacillus plantarum, Whole genome, Phenotype analysis, Safety, Probiotics
Jiuzao glutelin, Functional components, Reinforcing effects, Stability improvement, Antioxidant ability
Light-flavor Baijiu, Niulanshan Baijiu, Sensory omics analysis, GC-O-MS, Penalty analysis
Starch-based film, Chitosan, Chemical Modification, Cinnamaldehyde, Fruit preservation
Tea wine, Lactiplantibacillus plantarum, Pichia pastoris, microbial diversity, volatile substances
Fishy flavour removal, Protein-phenolic acids interaction, Protein-flavour interaction, Molecular dynamics mechanism.