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Food Chemistry: X|June 12, 2025
Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced waterMallikarjun Chanchi Prashanthkumar, Xinru Fan, Qiancheng Zhao, et al.Foods (Basel, Switzerland)|July 13, 2024
Endogenous Proteases in Sea Cucumber (<i>Apostichopus japonicas</i>): Deterioration and Prevention during Handling, Processing, and PreservationXinru Fan, Ke Wu, Xiuhui Tian, et al.Foods (Basel, Switzerland)|August 28, 2025
Effects of the Ratio of Alaskan Pollock Surimi to Wheat Flour on the Quality Characteristics and Protein Interactions of Innovative Extruded Surimi-Flour BlendsXinru Fan, Xinyue Zhang, Yingying Zhou, et al.Food Science & Nutrition|January 21, 2021
Estimating freshness of ice storage rainbow trout using bioelectrical impedance analysisXinru Fan, Xiaoyu Lin, Chunhua Wu, et al.Journal of Texture Studies|June 8, 2020
Low-temperature steaming improves eating quality of whitefishKexin Wang, Xiaoyu Lin, Wenyu Zhao, et al.Environmental Science & Technology|August 5, 2022
Reduced Graphene Oxide Triggers Peracetic Acid Activation for Robust Removal of Micropollutants: The Role of Electron TransferDezhen Kong, Yumeng Zhao, Xinru Fan, et al.Foods (Basel, Switzerland)|March 28, 2024
Cryoprotective Effects and Quality Maintenance of Antifreeze Proteins and Peptides on Aquatic Products: A ReviewXinru Fan, Wenhao Geng, Meng Li, et al.International Journal of Biological Macromolecules|November 11, 2024
Rice bran oil-in-water emulsion stabilized by Amur catfish myofibrillar protein: Characteristics and its application in surimi gelsXinru Fan, Wenhao Geng, Xinyue Zhang, et al.Journal of the Science of Food and Agriculture|May 31, 2024
Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gelsXinru Fan, Wenhao Geng, Meng Li, et al.Food Chemistry|March 21, 2024
Impact of high-pressure processing on hemolymph, color, lipid globular structure and oxidation of the edible portion of blood clamsSuriya Palamae, Wattana Temdee, Jirakrit Saetang, et al.Pageof 3