Found 9 results
Author Title [ Type(Desc)] Year
Filters: Keyword is Animals and Author is Deng, Yun  [Clear All Filters]
Journal Article
Y. Jin, Deng, Y., Qian, B., Zhang, Y., Liu, Z., and Zhao, Y., Allergenic response to squid (Todarodes pacificus) tropomyosin Tod p1 structure modifications induced by high hydrostatic pressure., Food Chem Toxicol, vol. 76, pp. 86-93, 2015.
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets., Food Chem, vol. 171, pp. 168-76, 2015.
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus)., J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
J. Yue, Zhang, Y., Jin, Y., Deng, Y., and Zhao, Y., Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles., Food Chem, vol. 194, pp. 12-9, 2016.
Y. Zhang, Dai, B., Deng, Y., and Zhao, Y., In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus)., Food Chem, vol. 203, pp. 258-266, 2016.
H. Zhang, Fang, J., Deng, Y., and Zhao, Y., Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders., Int J Biol Macromol, vol. 69, pp. 319-28, 2014.
H. Zhang, Jin, Y., Deng, Y., Wang, D., and Zhao, Y., Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation., Carbohydr Res, vol. 362, pp. 13-20, 2012.
G. Hu, Zheng, Y., Liu, Z., Deng, Y., and Zhao, Y., Structure and IgE-binding properties of α-casein treated by high hydrostatic pressure, UV-C, and far-IR radiations., Food Chem, vol. 204, pp. 46-55, 2016.
Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs., J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.