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Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes
Ultrasonics sonochemistry, 2021-11, Vol.79, p.105802, Article 105802
2021
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Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)
Food biophysics, 2020-12, Vol.15 (4), p.397-408
2020
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Effect of oxidation modification induced by peroxyl radicals on the physicochemical and gel characteristics of grass carp myofibrillar protein
Journal of food measurement & characterization, 2021-12, Vol.15 (6), p.5572-5583
2021
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Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles
Food research international, 2022-12, Vol.162 (Pt B), p.112075-112075, Article 112075
2022
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Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels
Food hydrocolloids, 2021-08, Vol.117, p.106731, Article 106731
2021
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The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process
Food science & technology, 2022-04, Vol.159, p.113244, Article 113244
2022
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Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
Food chemistry, 2024-09, Vol.451, p.139456-139456, Article 139456
2024
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The design and application of xylose-lysine based time-temperature indicators for visually monitoring the shelf-life of chilled large yellow croaker
Journal of food engineering, 2023-10, Vol.355, p.111583, Article 111583
2023
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Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles
Food science & technology, 2022-12, Vol.170, p.114055, Article 114055
2022
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Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel
Food science & technology, 2021-10, Vol.150, p.111919, Article 111919
2021
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The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze‐thawing treatments
Journal of food science, 2023-04, Vol.88 (4), p.1253-1267
2023
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Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer
Food hydrocolloids, 2024-02, Vol.147, p.109349, Article 109349
2024
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Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.)
Journal of food processing and preservation, 2022-08, Vol.46 (8), p.n/a
2022
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Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H2O2)
International journal of food science & technology, 2021-11, Vol.56 (11), p.5726-5737
2021
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Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea)
Journal of food biochemistry, 2020-01, Vol.44 (1), p.e13084-n/a
2020
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Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp (Ctenopharyngodon idellus) surimi
Journal of food processing and preservation, 2021-10, Vol.45 (10), p.n/a
2021
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