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Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat
Food chemistry, 2019-06, Vol.283, p.324-330
2019
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Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation
European food research & technology, 2022-06, Vol.248 (6), p.1485-1497
2022
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Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein
Food Science and Technology Research, 2022, Vol.28(2), pp.133-140
2022
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The influence of proteases on the browning of dried squid products processed by air-drying
Food research international, 2017-07, Vol.97, p.231-239
2017
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Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying
Food chemistry, 2015-06, Vol.176, p.158-166
2015
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A comparative study of physicochemical properties of recovered protein from Japanese anchovy (Engraulis japonicus) isolated by various recovery methods
Food Science and Technology Research, 2021, Vol.27(1), pp.121-129
2021
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Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi
Food chemistry, 2023-07, Vol.413, p.135635-135635, Article 135635
2023
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Paramyosin from field snail (Bellamya quadrata): Structural characteristics and its contribution to enhanced the gel properties of myofibrillar protein
International journal of biological macromolecules, 2024-03, Vol.262 (Pt 2), p.130097-130097, Article 130097
2024
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Comparison of non-volatile taste-active components in fish sauce produced from lizardfish Saurida wanieso viscera under different conditions
Fisheries science, 2015-05, Vol.81 (3), p.581-590
2015
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Diketopyrrolopyrrole (DPP)-Based Materials and Its Applications: A Review
Frontiers in chemistry, 2020-09, Vol.8, p.679-679
2020
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Effects of tyndallization temperature on the sterility and quality of kamaboko
Food chemistry, 2022-01, Vol.366, p.130692-130692, Article 130692
2022
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The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality
Food chemistry, 2022-03, Vol.373 (Pt B), p.131516-131516, Article 131516
2022
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Efficient Colorimetric Fluoride Anion Chemosensors With Varied Colors Based on Simple Aminobenzodifuranone Organic Π-Conjugated Dyes
Frontiers in chemistry, 2020-04, Vol.8, p.231-231
2020
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Preparation of high vinyl polybutadiene rubber via coordination polymerization with low-steric-hindrance alkoxy multi-substituted molybdenum
He cheng xiang jiao gong ye, 2022-05, Vol.45, p.237-237
2022
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Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi
Food chemistry, 2024-12, Vol.461, p.140893, Article 140893
2024
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Characterization of the antioxidant and angiotensin I-converting enzyme inhibitory activities of lizardfish Saurida wanieso viscera sauce and their correlation with the amino acid profiles
Fisheries science, 2022-11, Vol.88 (6), p.831-843
2022
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Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel
Food hydrocolloids, 2025-01, Vol.158, p.110528, Article 110528
2025
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"Effect of fat-soluble modified tea polyphenols on aging behavior of cis-1,4-polybutadiene rubber "
He cheng xiang jiao gong ye, 2024-03, Vol.47 (2), p.136-140
2024
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Effects of various organic salts on the properties of edible films prepared from North Pacific krill (Euphausia pacifica) protein
Food Science and Technology Research, 2022, pp.FSTR-D-21-00271
2022
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Multilayer gelatin/myofibrillar films containing clove essential oil: Properties, protein-phenolic interactions, and migration of active compounds
Food packaging and shelf life, 2022-06, Vol.32, p.100842, Article 100842
2022
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"Preparation and properties of carboxyl-modified 1，2-polybutadiene with widely adjustable functionality"
He cheng xiang jiao gong ye, 2022-06, Vol.45 (6), p.516-516
2022
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Rheological property of 1,2-polybutadiene grafted styrene-butadiene copolymer
He cheng xiang jiao gong ye, 2012-01, Vol.35 (1), p.45-48
2012
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Palladium-catalyzed three-component radical-polar crossover carboamination of 1,3-dienes or allenes with diazo esters and amines
Beilstein journal of organic chemistry, 2024-03, Vol.20 (1), p.661-671
2024
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Carbon-Centered Radical with Leaving Group-Mediated Ring Opening of Cyclopropenes via the Rearrangement of Cyclopropyl to the Allyl Radical: A General Access to Multisubstituted 1,3-Dienes
ACS catalysis, 2023-04, Vol.13 (8), p.5307-5314
2023
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The Influence of Bt-Transgenic Maize Pollen on the Bacterial Diversity in the Midgut of Chinese Honeybees, Apis cerana cerana
Journal of Integrative Agriculture, 2013-03, Vol.12 (3), p.474-482
2013
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