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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Journal of food science, 2022-06, Vol.87 (6), p.2504-2514

2022

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Sensory evaluation of fresh/frozen mackerel products: A review

Comprehensive reviews in food science and food safety, 2021-07, Vol.20 (4), p.3504-3530

2021

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Multicolorful Carbon Dots for Tumor Theranostics

Current medicinal chemistry, 2018-01, Vol.25 (25), p.2894

2018

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Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

Journal of the science of food and agriculture, 2021-03, Vol.101 (4), p.1554-1561

2021

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Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Journal of food processing and preservation, 2019-11, Vol.43 (11), p.n/a

2019

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Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Journal of food science, 2019-05, Vol.84 (5), p.1023-1034

2019

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Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose

Journal of food science, 2021-09, Vol.86 (9), p.4001-4016

2021

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Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis

Food & function, 2019-02, Vol.10 (2), p.1123-1131

2019

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Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

Ultrasonics sonochemistry, 2022-01, Vol.82, p.105883-105883, Article 105883

2022

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Changes in Aroma Profile of Shiitake Mushroom ( Lentinus edodes ) during Different Stages of Hot Air Drying

Foods, 2020-04, Vol.9 (4), p.444

2020

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Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low‐field NMR and MRI studies

Journal of food processing and preservation, 2018-01, Vol.42 (1), p.e13338-n/a

2018

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Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Journal of food science, 2018-12, Vol.83 (12), p.2976-2982

2018

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Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

Journal of the American Oil Chemists' Society, 2019-12, Vol.96 (12), p.1367-1377

2019

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Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

International journal of food science & technology, 2015-03, Vol.50 (3), p.633-639

2015

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Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

Journal of food science, 2020-11, Vol.85 (11), p.3679-3689

2020

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Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods

Journal of texture studies, 2023-12, Vol.54 (6), p.872-884

2023

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Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (Argopecten irradians) during cold storage and its mechanism

International journal of food science & technology, 2020-11, Vol.55 (11), p.3432-3440

2020

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Affinity purification of angiotensin-converting enzyme inhibitory peptides from Volutharpa ampullacea perryi protein hydrolysate using Zn-SBA-15 immobilized ACE

European food research & technology, 2018-03, Vol.244 (3), p.457-468

2018

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The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Food & function, 2021-03, Vol.12 (4), p.1626-1638

2021

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Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax

Journal of colloid and interface science, 2019-01, Vol.533, p.742-749

2019

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Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates

Food and bioprocess technology, 2020-04, Vol.13 (4), p.680-692

2020

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Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles

Food & function, 2022-02, Vol.13 (4), p.1785-1796

2022

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Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis

Food Chemistry: X, 2023-10, Vol.19, p.100733-100733, Article 100733

2023

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Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process

Food analytical methods, 2017-07, Vol.10 (7), p.2207-2216

2017

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Hepatic-targeted delivery of astaxanthin for enhanced scavenging free radical scavenge and preventing mitochondrial depolarization

Food chemistry, 2023-04, Vol.406, p.135036-135036, Article 135036

2023

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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength

Sensory evaluation of fresh/frozen mackerel products: A review

Multicolorful Carbon Dots for Tumor Theranostics

Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment

Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables

Physiochemical Properties and Functional Characteristics of Protein Isolates from the Scallop (Patinopecten yessoensis) Gonad

Structural characteristics and improved in vitro hepatoprotective activities of Maillard reaction products of decapeptide IVTNWDDMEK and ribose

Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis

Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage

Changes in Aroma Profile of Shiitake Mushroom ( Lentinus edodes ) during Different Stages of Hot Air Drying

Water dynamics of turbot flesh during frying, boiling, and stewing processes and its relationship with color and texture properties: Low‐field NMR and MRI studies

Effect of Various Hot‐Air Drying Processes on Clam Ruditapes philippinarum Lipids: Composition Changes and Oxidation Development

Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction

Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods

Effects of natural trypsin inhibitor from soybean on texture deterioration of the bay scallop (Argopecten irradians) during cold storage and its mechanism

Affinity purification of angiotensin-converting enzyme inhibitory peptides from Volutharpa ampullacea perryi protein hydrolysate using Zn-SBA-15 immobilized ACE

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup

Functional food packaging for reducing residual liquid food: Thermo-resistant edible super-hydrophobic coating from coffee and beeswax

Protection of β-Carotene from Chemical Degradation in Emulsion-Based Delivery Systems Using Scallop (Patinopecten yessoensis) Gonad Protein Isolates

Effects of antioxidants of bamboo leaves on protein digestion and transport of cooked abalone muscles

Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis

Combination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process

Hepatic-targeted delivery of astaxanthin for enhanced scavenging free radical scavenge and preventing mitochondrial depolarization

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