Search Results - Hwang, Jyh-Sheng

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  1. 1
    Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting

    Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting by Hwang, Jyh-Sheng, Lai, Kung-Ming, Hsu, Kuo-Chiang

    Published in Food chemistry
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  2. 2
    Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice

    Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice by Hwang, Jyh-Sheng

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  3. 3
    Changes in conformation and in sulfhydryl groups of actomyosin of tilapia ( Orechromis niloticus) on hydrostatic pressure treatment

    Changes in conformation and in sulfhydryl groups of actomyosin of tilapia ( Orechromis niloticus) on hydrostatic pressure treatment by Hsu, Kuo-Chiang, Hwang, Jyh-Sheng, Yu, Chi-Cheng, Jao, Chia-Ling

    Published in Food chemistry
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  4. 4
    Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette

    Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette by Hsu, Kuo-Chiang, Hwang, Jyh-Sheng, Chi, Hsin-Yi, Lai, Kung-Ming

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  5. 5
    The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-β-sitosterol or stigmasterol

    The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-β-sitosterol or stigmasterol by Hwang, Jyh-Sheng, Tsai, Yu-Ling, Hsu, Kuo-Chiang

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  6. 6
    Absorption-enhancing treatments for antihypertensive activity of oligopeptides from tuna cooking juice: in vivo evaluation in spontaneously hypertensive rats

    Absorption-enhancing treatments for antihypertensive activity of oligopeptides from tuna cooking juice: in vivo evaluation in spontaneously hypertensive rats by Ko, W.C, Cheng, M.L, Hsu, K.C, Hwang, J.S

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  7. 7
    Corrigendum to “The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols- b-sitosterol or stigmasterol” [Food Res. Int. 43 (2010) 133–139]

    Corrigendum to “The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols- b-sitosterol or stigmasterol” [Food Res. Int. 43 (2010) 133–... by Hwang, Jyh-Sheng, Tsai, Yu-Ling, Hsu, Kuo-Chiang

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  8. 8
    Effect of high-pressure treatment on processing quality of tilapia meat fillets

    Effect of high-pressure treatment on processing quality of tilapia meat fillets by Ko, Wen-Ching, Jao, Chia-Ling, Hwang, Jyh-Sheng, Hsu, Kuo-Chiang

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  9. 9
    A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by high hydrostatic pressure

    A kinetic study on inactivation of tilapia myosin Ca-ATPase induced by high hydrostatic pressure by Jao, Chia-Ling, Hwang, Jyh-Sheng, Ko, Wen-Ching, Hsu, Kuo-Chiang

    Published in Food chemistry
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  10. 10
    Efficient Hydrolysis of Tuna Oil by a Surfactant-Coated Lipase in a Two-Phase System

    Efficient Hydrolysis of Tuna Oil by a Surfactant-Coated Lipase in a Two-Phase System by Ko, Wen-Ching, Wang, Hsiu-Ju, Hwang, Jyh-Sheng, Hsieh, Chang-Wei

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  11. 11
    The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-b-sitosterol or stigmasterol

    The feasibility of antihypertensive oligopeptides encapsulated in liposomes prepared with phytosterols-b-sitosterol or stigmasterol by Hwang, Jyh-Sheng, Tsai, Yu-Ling, Hsu, Kuo-Chiang

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  12. 12
    WITHDRAWN: Effect of high-pressure treatment on processing quality of tilapia meat fillets

    WITHDRAWN: Effect of high-pressure treatment on processing quality of tilapia meat fillets by Ko, Wen-Ching, Jao, Chia-Ling, Hwang, Jyh-Sheng, Hsu, Kuo-Chiang

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