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Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels

Molecules (Basel, Switzerland), 2020-01, Vol.25 (2), p.289

2020

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Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish

Frontiers in microbiology, 2022-11, Vol.13, p.979388-979388

2022

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Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

Food Chemistry: X, 2022-10, Vol.15, p.100376-100376, Article 100376

2022

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Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals

Journal of future foods, 2021-12, Vol.1 (2), p.203-210

2021

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Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers

Food Chemistry: X, 2024-06, Vol.22, p.101351-101351, Article 101351

2024

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Colorimetric Biosensor Based on Magnetic Enzyme and Gold Nanorods for Visual Detection of Fish Freshness

Biosensors (Basel), 2022-02, Vol.12 (2), p.135

2022

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Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Foods, 2023-03, Vol.12 (6), p.1325

2023

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Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Foods, 2022-01, Vol.11 (2), p.179

2022

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Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

Bioresources and bioprocessing, 2023-12, Vol.10 (1), p.95-95, Article 95

2023

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An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods

Foods, 2022-04, Vol.11 (9), p.1176

2022

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Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing

Food Chemistry: X, 2024-06, Vol.22, p.101409-101409, Article 101409

2024

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A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome

Frontiers in nutrition (Lausanne), 2022-09, Vol.9, p.974860-974860

2022

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Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture

Current research in food science, 2022-01, Vol.5, p.2316-2328

2022

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Protective Effect of Oyster Peptides Derived From Crassostrea gigas on Intestinal Oxidative Damage Induced by Cyclophosphamide in Mice Mediated Through Nrf2-Keap1 Signaling Pathway

Frontiers in nutrition (Lausanne), 2022-05, Vol.9, p.888960-888960

2022

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Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Journal of food quality, 2018-01, Vol.2018, p.1-9

2018

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Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna (Katsuwonus pelamis)

Food Science and Biotechnology, 2014, 23(5), , pp.1397-1404

2014

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The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

RSC advances, 2020-03, Vol.1 (19), p.11292-11299

2020

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Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods

Comprehensive reviews in food science and food safety, 2020-03, Vol.19 (2), p.503-529

2020

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Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Comprehensive reviews in food science and food safety, 2022-11, Vol.21 (6), p.5225-5242

2022

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Magnetic covalent organic framework material: synthesis and application as a sorbent for polycyclic aromatic hydrocarbons

Analytical methods, 2018-11, Vol.10 (41), p.5014-5024

2018

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Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

International journal of food properties, 2017-03, Vol.20 (3), p.538-548

2017

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Antimicrobial effect and mechanism of cinnamon oil and gamma radiation on Shewanella putrefaciens

Journal of food science and technology, 2018-09, Vol.55 (9), p.3353-3361

2018

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Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage

Journal of food science and technology, 2015-03, Vol.52 (3), p.1742-1747

2015

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Inhibition ability of probiotic, Lactococcus lactis, against A. hydrophila and study of its immunostimulatory effect in tilapia (Oreochromis niloticus)

International journal of engineering, science and technology, 2011-02, Vol.2 (7)

2011

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SMAD4 mutation correlates with poor prognosis in non-small cell lung cancer

Laboratory investigation, 2021-04, Vol.101 (4), p.463-476

2021

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Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein-Oil Composite Gels

Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish

Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis

Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals

Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers

Colorimetric Biosensor Based on Magnetic Enzyme and Gold Nanorods for Visual Detection of Fish Freshness

Investigation of Histamine Removal by Electrodialysis from the Fermented Fish Sauce and Its Effects on the Flavor

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

An Improved GC-MS Method for Malondialdehyde (MDA) Detection: Avoiding the Effects of Nitrite in Foods

Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing

A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome

Proteomics and metagenomics reveal the relationship between microbial metabolism and protein hydrolysis in dried fermented grass carp using a lactic acid bacteria starter culture

Protective Effect of Oyster Peptides Derived From Crassostrea gigas on Intestinal Oxidative Damage Induced by Cyclophosphamide in Mice Mediated Through Nrf2-Keap1 Signaling Pathway

Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna (Katsuwonus pelamis)

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Magnetic covalent organic framework material: synthesis and application as a sorbent for polycyclic aromatic hydrocarbons

Physicochemical characteristics, protein hydrolysis, and textual properties of surimi during fermentation with Actinomucor elegans

Antimicrobial effect and mechanism of cinnamon oil and gamma radiation on Shewanella putrefaciens

Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage

Inhibition ability of probiotic, Lactococcus lactis, against A. hydrophila and study of its immunostimulatory effect in tilapia (Oreochromis niloticus)

SMAD4 mutation correlates with poor prognosis in non-small cell lung cancer

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