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Foods (Basel, Switzerland)
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September 14, 2024
Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure
Ouyang Zheng, Li Zhang, Qinxiu Sun, et al.
International Journal of Biological Macromolecules
|
February 15, 2024
Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage
Qinxiu Sun, Baohua Kong, Ouyang Zheng, et al.
Current Research in Food Science
|
October 22, 2024
Inactivation effect and kinetics of cathepsin L from white shrimp (<i>Litopenaeus vannamei</i>) by dense phase carbon dioxide
Ouyang Zheng, Xiaojie Cao, Yanqing Teng, et al.
Ultrasonics Sonochemistry
|
December 13, 2023
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Baohua Kong, Ouyang Zheng, et al.
Foods (Basel, Switzerland)
|
April 14, 2026
pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy
Sijing Liang, Ouyang Zheng, Jing Xie, et al.
Foods (Basel, Switzerland)
|
April 3, 2021
Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (<i>Cyprinus carpio</i>) during Long-Time Frozen Storage
Qinxiu Sun, Baohua Kong, Shucheng Liu, et al.
Food Chemistry
|
January 15, 2025
Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein
Qihang Wei, Qinxiu Sun, Qian Hou, et al.
Food Chemistry
|
September 14, 2024
Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model
Mingxin Hou, Xiaowen Zhong, Ouyang Zheng, et al.
Food Chemistry
|
May 25, 2026
Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality
Qinxiu Sun, Yao Chen, Qihang Wei, et al.
International Journal of Biological Macromolecules
|
September 24, 2025
The impact of static magnetic field-assisted immersion freezing on the structural and functional properties of myofibrillar proteins in golden pompano (Trachinotus ovatus) during frozen storage
Jieqian Zhou, Qinxiu Sun, Zongyuan Han, et al.
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Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 2
Foods (Basel, Switzerland)
|
September 14, 2024
Basic Theory of Ice Crystallization Based on Water Molecular Structure and Ice Structure
Ouyang Zheng, Li Zhang, Qinxiu Sun, et al.
International Journal of Biological Macromolecules
|
February 15, 2024
Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage
Qinxiu Sun, Baohua Kong, Ouyang Zheng, et al.
Current Research in Food Science
|
October 22, 2024
Inactivation effect and kinetics of cathepsin L from white shrimp (<i>Litopenaeus vannamei</i>) by dense phase carbon dioxide
Ouyang Zheng, Xiaojie Cao, Yanqing Teng, et al.
Ultrasonics Sonochemistry
|
December 13, 2023
Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
Qinxiu Sun, Baohua Kong, Ouyang Zheng, et al.
Foods (Basel, Switzerland)
|
April 14, 2026
pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy
Sijing Liang, Ouyang Zheng, Jing Xie, et al.
Foods (Basel, Switzerland)
|
April 3, 2021
Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (<i>Cyprinus carpio</i>) during Long-Time Frozen Storage
Qinxiu Sun, Baohua Kong, Shucheng Liu, et al.
Food Chemistry
|
January 15, 2025
Effect of static magnetic field-assisted freezing at different temperatures on the structural and functional properties of pacific white shrimp (Litopenaeus vannamei) myofibrillar protein
Qihang Wei, Qinxiu Sun, Qian Hou, et al.
Food Chemistry
|
September 14, 2024
Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model
Mingxin Hou, Xiaowen Zhong, Ouyang Zheng, et al.
Food Chemistry
|
May 25, 2026
Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality
Qinxiu Sun, Yao Chen, Qihang Wei, et al.
International Journal of Biological Macromolecules
|
September 24, 2025
The impact of static magnetic field-assisted immersion freezing on the structural and functional properties of myofibrillar proteins in golden pompano (Trachinotus ovatus) during frozen storage
Jieqian Zhou, Qinxiu Sun, Zongyuan Han, et al.
Page
of 2