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机构 日期 题名 作者
東方設計學院 2007-07 Changes in Conformation and in Sulfhydryl Groups of Actomyosin of Tilapia (Orechromis niloticus) on Hydrostatic Pressure Treatment Hsu, Kuo-Chiang; Hwang, Jyh-Sheng; Yu, Chi-Cheng; Jao, Chia-Ling; 饒家麟; (東方技術學院食品科技系)
大葉大學 2007-06 Effect of Koji Fermentation and Brewing on the Hydrolysis of Milkfish Meat Protein and the Quality Assessment of the Hydrolysate Product. Yen, Chia-yu;Hsieh, Chang-Wei;Hsu, Kuo- Chiang;Ko, Wen-Ching
東方設計學院 2007-03 Effect of Pretreatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting Hsu, Kuo-Chiang; 饒家麟; Jao, Chia-Ling; (東方技術學院食品科技系)
東方設計學院 2007 A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by high hydrostatic pressure 饒家麟; Jao, Chia-Ling; Hwang, Jyh-Sheng; Ko, Wen-Ching; Hsu, Kuo-Chiang
大葉大學 2006-12 Effect of high-pressure treatment on processing quality of tilapia meat fillets Ko, Wen-Ching;Jao, Chia-Ling;Hwang, Jyh-Sheng;Hsu, Kuo-Chiang
大葉大學 2006-09-11 Changes in rheological properties and structures of gels from tilapia muscle proteins induced by pressure/heat combinations. KO, WEN-CHING;Hsu, Kuo-Chiang
大葉大學 2006-09-11 Changes in conformation and in sulfhydryl groups of actomyosin of tilapia (Orechromis niloticus) on hydrostatic pressure treatment. Hsu, Kuo-Chiang;KO, WEN-CHING;Jao, Chia-Ling
大葉大學 2006-01 Absorption-enchancing treatments for antihypertensive activity of oligopeptides from tuna cooking juice: In vivo evaluation in spontaneously hypertensive rats. Ko, Wen-Ching;Chen, Mei-Ling;Hwang, Jyh-sheng;Hsu, Kuo-Chiang
東方設計學院 2006 Effect of high-pressure treatment on processing quality of tilapia meat fillets Ko, Wen-Ching; 饒家麟; Jao, Chia-Ling; Hwang, Jyh-Sheng; Hsu, Kuo-Chiang; (東方技術學院食品科技系)
中山醫學大學 2005 加壓前處理對吳郭魚肌肉蛋白質加熱凝膠性狀之影響 徐國強; 柯文慶; 江伯源; Hsu, Kuo- Chiang; Ko, Wen-Ching; Chiang, Po-Yuan

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