Search Results - Daobang Tang

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  1. 1

    Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

    Published in Shipin gongye ke-ji (2025-01-01)
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  2. 2

    Effect of Gradient Salt Reduction on the Quality and Flavor of Low-temperature Air-seasoning Chicken by Hongyun SHEN, Jinhao ZOU, Xuping WANG, Chengshu LONG, Huaigu YANG, Daobang TANG

    Published in Shipin gongye ke-ji (2025-09-01)
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  3. 3

    Research Progress on the Regulation of Meat Quality and Application of Fermentation Technology for Meat Products by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

    Published in Shipin gongye ke-ji (2024-02-01)
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  4. 4

    Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef by Jinhao Zou, Xueming Liu, Xuping Wang, Huaigu Yang, Jingrong Cheng, Yaosheng Lin, Daobang Tang

    Published in Foods (2022-11-01)
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  5. 5

    Antigenicity, Solubility and Digestibility of β-Lactoglobulin Combined with Different Plant Polyphenols by Liyan NONG, Xueming LIU, Jingrong CHENG, Jinhao ZOU, Wenhong CAO, Daobang TANG, Huaigu YANG

    Published in Shipin gongye ke-ji (2025-01-01)
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  6. 6

    Inhibitory Effect of Naringin on α-Glucosidase and Its Mechanism by Xiangju ZHOU, Yuqin CHEN, Zhongping YIN, Qi LIANG, ZANG Jianwei, Daobang TANG, Jiguang CHEN

    Published in Shipin gongye ke-ji (2022-04-01)
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  7. 7

    Storage Stability and In Vitro Bioaccessibility of Liposomal Betacyanins from Red Pitaya (<i>Hylocereus polyrhizus</i>) by Xian Lin, Bozhe Li, Jing Wen, Jijun Wu, Daobang Tang, Yuanshan Yu, Yujuan Xu, Baojun Xu

    Published in Molecules (2022-02-01)
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  8. 8

    Research Progress of Polyphenols in Reducing Lactoprotein Sensitization by Liyan NONG, Daobang TANG, Xueming LIU, Xuping WANG, Jingrong CHENG, Yaosheng LIN, Jinhao ZOU, Huaigu YANG

    Published in Shipin gongye ke-ji (2023-06-01)
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  9. 9

    Effect of Ultrasound/Ultra-high Pressure Combined with Sous-vide Cooking on the Quality of Spiced Beef by Zhenhua SHI, Daobang TANG, Huaigu YANG, Xueming LIU, Xuping WANG, Yaosheng LIN, Jinhao ZOU, Jingrong CHENG, Mingjun ZHU

    Published in Shipin gongye ke-ji (2025-05-01)
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  10. 10

    Regulation of Prunus mume Polyphenols Extracts on Muscle Protein Oxidation and Nitrosation by Peiyu CHEN, Xueming LIU, Daobang TANG, Huaigu YANG, Xuping WANG, Yaosheng LIN, Jingrong CHENG, Mingjun ZHU, Dong RUAN

    Published in Shipin gongye ke-ji (2025-04-01)
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  11. 11

    Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture by Yuanyuan Zhang, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu, Zhongping Yin

    Published in Foods (2025-01-01)
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