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Food Chemistry|December 31, 2025
Construction of a multilayer perceptron based intelligent platform for dynamic quality monitoring and shelf-life prediction of bivalvesYi Yuan, Songyi Lin, Xiuping Dong, et al.International Journal of Biological Macromolecules|June 10, 2018
Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatinJinfeng Pan, Hui Jia, Meijun Shang, et al.Journal of Texture Studies|July 26, 2018
Effect of temperature-time pretreatments on the texture and microstructure of abalone (Haliotis discus hanai)Xiuping Dong, Yawen Hou, Yang Wang, et al.Foods (Basel, Switzerland)|January 8, 2023
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione-Ribose Maillard ReactionsHao Liu, Lixin Ma, Jianan Chen, et al.Journal of Food Biochemistry|October 15, 2019
Physiochemical and rheological properties of oxidized Japanese seerfish (Scomberomorus niphonius) myofibrillar proteinJinfeng Pan, Yujie Wang, Lining Xia, et al.Foods (Basel, Switzerland)|November 11, 2022
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and FlavorCaiyan Jiang, Yao Chen, Shuang Li, et al.International Journal of Biological Macromolecules|January 24, 2025
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by themXiuqin Wang, Zhangyue Shen, Ruoyi Hao, et al.Foods (Basel, Switzerland)|January 8, 2025
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (<i>Euphausia superba</i>) Oil as High Internal Phase EmulsionsYinyin Lv, Xiuqin Wang, Ruoyi Hao, et al.Food Chemistry|November 19, 2023
Interaction mechanism and binding mode of phycocyanin to lysozyme: Molecular docking and molecular dynamics simulationYing Bai, Yingzhen Wang, Xiang Li, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulationYing Bai, Yihan Sun, Xiang Li, et al.Pageof 14