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| 1 | Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel显示文摘 | Minyi Han Yingjun Zhang Ying Fei Xinglian Xu Guanghong Zhou | 2009 | European Food Research and Technology2009，，4： | 2 |
| 2 | Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics显示文摘 | Minyi Han Peng Wang Xinglian Xu | 2014 | Food Research International2014，，62： | 1 |
| 3 | Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic显示文摘 | XU Xinglian HAN Minyi FEI Ying | 2011 | Meat Science2011，87，3： | 1 |
| 4 | Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibriilar proteins and its relationship with textural characteristics显示文摘 | CHEN Hongye HAN Minyi | 2011 | Food Research International2011，44，5： | 1 |
| 5 | Principal component analysis for textural properties of selected blood curd显示文摘 | WANG Peng HAN Minyi DONG Qingli | | 0，，06： | 1 |
| 6 | Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic显示文摘 | XU Xiaaglian HAN Minyi FEI Ying | 2011 | Meat Science2011，87，3： | 1 |
| 7 | Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic显示文摘 | XU Xinglian HAN Minyi FEI Ying | 2011 | Meat Science2011，87，3： | 1 |
| 8 | Effect of microbial traasglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel显示文摘 | HAN Minyi ZHANG Yingjun FEI Ying | 2009 | European Food Research and Technology2009，228，4： | 1 |
| 9 | Effect Df microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel显示文摘 | HAN Minyi ZHANG Yingjun FEI Ying | 2009 | Eu- ropean Food Research and Technology2009，228，4： | 1 |
| 10 | Raman spectroscopic study of the effects ofmicrobial transglutaminase on heat-induced gelation of pork myofibrillarproteins and its relationship with textural characteristics显示文摘 | CHEN Hongye HAN Minyi | 2011 | Food ResearchInternational2011，44，5： | 1 |
| 11 | Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics显示文摘 | CHEN Hongye HAN Minyi | 2011 | Food Research International2011，44，5： | 1 |
| 12 | Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel显示文摘 | HAN Minyi ZHANG Yingjun FEI Ying | 2009 | European Food Research and Technology2009，228，4： | 1 |
| 13 | Effect of microbial Wansglutaminase on NMR relaxometry and microstmcture of pork myo- fibrillar protein gel显示文摘 | HAN Minyi ZHANG Yingjun FEI Ying | 2009 | European Food Research and Technology2009，228，4： | 1 |
| 14 | Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myo- fibrillar protein gel显示文摘 | HAN Minyi ZHANG Yingjun FEI Ying | 2009 | Eur Food Res Tectmol2009，228，： | 1 |
| 15 | Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics显示文摘 | Minyi Han Peng Wang Xinglian Xu Guanghong Zhou | 2014 | Food Research International2014，，： | 1 |
| 16 | Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics显示文摘 | Hongye Chen Minyi Han | 2011 | Food Research International2011，，5： | 1 |
| 17 | Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics显示文摘 | Minyi Han Peng Wang Xinglian Xu Guanghong Zhou | 2014 | Food Research International2014，，： | 1 |
| 18 | Effect of microbialtransglutaminase on NMR relaxometry and microstructure of pork myo-fibrillar protein gel显示文摘 | HAN Minyi ZHANG Yingjun FEI Ying | 2009 | European Food Research and Technology2009，228，4： | 1 |
| 19 | Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic显示文摘 | Xu Xinglian Han Minyi Fei Ying | 2011 | Meat Science2011，87，3： | 1 |
| 20 | Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose显示文摘The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It’s not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people. | Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han | 2024 | Food Science and Human Wellness2024，13，1： | 0 |
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