Antibacterial activity of phenyllactic acid against Listeria monocytogenes and Escherichia coli by dual mechanisms

Yawei Ning, Aihong Yan, Kun Yang, +3

Food Chemistry

Antimicrobial SusceptibilityDual MechanismsMedicineEscherichia ColiPhenyllactic Acid +7

Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins

Juanjuan Guo, Yuanhua Zhou, Kun Yang, +5

Food Chemistry

Low-frequency Magnetic FieldMagnetismGel PropertiesPulsed Electric FieldAlternative Protein Source +5

Low frequency magnetic field plus high pH promote the quality of pork myofibrillar protein gel: A novel study combined with low field NMR and Raman spectroscopy

Kun Yang, Yuanhua Zhou, Juanjuan Guo, +5

Food Chemistry

BiochemistryNatural SciencesBioanalysisLow Field NmrPulsed Electric Field +6

Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels

Kun Yang, Juanjuan Guo, Di Wu, +6

Food Chemistry

Structural ChangesBiophysicsFood Biophysics

Gel properties of myofibrillar proteins heated at different heating rates under a low-frequency magnetic field

Xian Wang, Minquan Xia, Yuanhua Zhou, +7

Food Chemistry

Low-frequency Magnetic FieldEngineeringProtein FoldingMyofibrillar ProteinsRadiofrequency Heating +5

Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea)

Chuhan Bian, Huijie Yu, Kun Yang, +2

Food Chemistry X

Radio frequency heating improves water retention of pork myofibrillar protein gel: An analysis from water distribution and structure

Xian Wang, Kun Yang, Di Wu, +4

Food Chemistry

Improves Water RetentionRadio FrequencyRadiofrequency HeatingFood EngineeringThermal Processing +4

Effects of radio frequency heating on water distribution and structural properties of grass carp myofibrillar protein gel

Xian Wang, Jing Ma, Kun Yang, +7

Food Chemistry

Structural PropertiesRadio FrequencyRadiofrequency HeatingWater DistributionBiophysics

The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition

Di Wu, Juanjuan Guo, Xian Wang, +5

LWT

EngineeringBioelectronicsLow Temperature ConditionWater RetentionElectrophysiology +2

Antibacterial mechanism of sucrose laurate against Bacillus cereus by attacking multiple targets and its application in milk beverage

Yawei Ning, Mengge Ma, Yajuan Zhang, +6

Food Research International

Food ChemistryAntimicrobial SusceptibilityFood FermentationMultiple TargetsMilk Beverage +8