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Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Food hydrocolloids, 2019-05, Vol.90, p.9-18

2019

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Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables

Food chemistry, 2021-05, Vol.345, p.128807, Article 128807

2021

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Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

Food control, 2019-07, Vol.101, p.241-250

2019

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Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Food and bioprocess technology, 2017, Vol.10 (1), p.89-102

2017

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Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)

Food chemistry, 2018-06, Vol.251, p.9-17

2018

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Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Food science & technology, 2020-01, Vol.118, p.108737, Article 108737

2020

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Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses

Journal of food science, 2019-06, Vol.84 (6), p.1609-1620

2019

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Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Food and bioprocess technology, 2017-05, Vol.10 (5), p.901-913

2017

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Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Food science & technology, 2017-11, Vol.85, p.137-145

2017

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Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

Food chemistry, 2011-01, Vol.124 (2), p.551-555

2011

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Microbial succession and its effect on the formation of umami peptides during sufu fermentation

Frontiers in microbiology, 2023-04, Vol.14, p.1181588-1181588

2023

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Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Food chemistry, 2019-03, Vol.277, p.327-335

2019

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Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

Food and bioprocess technology, 2018-07, Vol.11 (7), p.1300-1316

2018

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Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

Food and bioprocess technology, 2017-02, Vol.10 (2), p.349-357

2017

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Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Food and bioprocess technology, 2017-10, Vol.10 (10), p.1918-1930

2017

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Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

Food hydrocolloids, 2022-12, Vol.133, p.107959, Article 107959

2022

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Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography

Journal of Chromatography A, 2017-10, Vol.1519, p.74-82

2017

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Development of Portable Flow‐Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water

Journal of food science, 2018-03, Vol.83 (3), p.780-790

2018

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Enhancing tilapia fish myosin solubility using proline in low ionic strength solution

Food chemistry, 2020-08, Vol.320, p.126665-126665, Article 126665

2020

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Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticles

Food chemistry, 2017-02, Vol.217, p.303-310

2017

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Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus

Food control, 2014-03, Vol.37, p.15-20

2014

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Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins

Food hydrocolloids, 2009-05, Vol.23 (3), p.577-584

2009

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Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Food and bioprocess technology, 2017-04, Vol.10 (4), p.699-709

2017

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Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

Journal of functional foods, 2015-04, Vol.14, p.23-32

2015

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Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes

Food control, 2013-09, Vol.33 (1), p.232-238

2013

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Rheological properties and structure modification in liquid and gel of tilapia skin gelatin by the addition of low acyl gellan

Dispersive solid-phase extraction using microporous metal-organic framework UiO-66: Improving the matrix compounds removal for assaying pesticide residues in organic and conventional vegetables

Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism

Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)

Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses

Effects of Vacuum Impregnation with Calcium Lactate and Pectin Methylesterase on Quality Attributes and Chelate-Soluble Pectin Morphology of Fresh-Cut Papayas

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees

Microbial succession and its effect on the formation of umami peptides during sufu fermentation

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method

Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

Influence of Rice Bran Wax Coating on the Physicochemical Properties and Pectin Nanostructure of Cherry Tomatoes

Effects of Bromelain Tenderisation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan

Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography

Development of Portable Flow‐Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water

Enhancing tilapia fish myosin solubility using proline in low ionic strength solution

Pyrethroid residue determination in organic and conventional vegetables using liquid-solid extraction coupled with magnetic solid phase extraction based on polystyrene-coated magnetic nanoparticles

Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of Lactobacillus

Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins

Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca)

Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

Sanitizing effectiveness of commercial “active water” technologies on Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes

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