研究论文
Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince
Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin
Huazhong Agricultural University Fujian Fisheries Research Institute Beijing Technology and Business University
来源Food Chemistry
年份2020
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64
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3.67
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学科主题
生物医学Meat and Animal Product Quality
Nanocomposite Films for Food Packaging · Proteins in Food Systems
参考文献 41
A novel liquid chromatography–mass spectrometric method for the simultaneous determination of trimethylamine, dimethylamine and methylamine in fishery products
被引 58Lander Baliño‐Zuazo, Alejandro Barranco · Food Chemistry · 2015
Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage
被引 193Sylvie Eymard, Caroline P. Baron, Charlotte Jacobsen · Food Chemistry · 2008
Adsorption kinetics, thermodynamics and isotherm of Hg(II) from aqueous solutions using buckwheat hulls from Jiaodong of China
被引 53Zengdi Wang, Ping Yin, Rongjun Qu · Food Chemistry · 2012
此处列出前 3 条
施引文献 64
Adsorption isotherm models: A comprehensive and systematic review (2010−2020)
被引 718Mahdieh Mozaffari Majd, Vahid Kordzadeh-Kermani, Vahab Ghalandari · The Science of The Total Environment · 2021
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
被引 136Chao Xue, Juan You, Huimin Zhang · Food Chemistry · 2021
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
被引 74Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu · Trends in Food Science & Technology · 2023
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