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植物油凝胶的制备机制及在食品中 应用的研究进展Research progress on the preparation mechanism of vegetable oleogels and its application in food
Published 2025-07-01“…In the future, greater emphasis should be placed on optimizing the performance of gelators, regulating the microstructure of vegetable oleogels, and studying their absorption mechanisms in the human body to promote the application of vegetable oleogels in a wider range of fields.…”
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162
Deep Penetration of Shear Deformation in Ferritic Stainless Steel via Differential Speed Rolling Considering Contact Condition
Published 2024-12-01“…Rolling is a widely utilized industrial processing method, and understanding its inherent characteristics can optimize the process and help achieve the desired microstructure and texture. …”
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163
Effect of 6-Gingerol on Oxidation and Structure of Beef Myofibrillar Protein During Heating
Published 2025-03-01“…Chemical methods, fluorescence spectroscopy, Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and molecular docking were used to study the effects on protein aggregation, oxidation, molecular structure, and the microstructure of muscle fibers. The results showed that 40 μg/mL of 6-gingerol significantly optimized the indexes of beef MP. …”
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164
Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods
Published 2025-05-01“…In addition, the gap between myogenic fibers increased after SL-UVT treatment, trapping more water. …”
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165
Features of the welded seam material crystalliza-tion in Ti-TiB alloy under electron-beam welding conditions
Published 2023-04-01“…In the article the results of metallographic analysis of features of boride phase distribution and an analysis of elemental composition of boride fibers based on local Auger electron spectroscopy are presented. …”
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