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Food Chemistry|July 9, 2026
Modulating interfacial adsorption and lipid stability in myofibrillar protein-soy protein isolate emulsion gels: Insights from structurally representative polyphenolsZhifeng Tan, Xiaoqing Yang, Feiyang Li, et al.Food Chemistry|December 24, 2025
Structure-dependent interactive modulation of polyphenols: enhancing gelation and oxidative stability in myofibrillar-soybean protein complexes under Fenton oxidationZhifeng Tan, Xiaoqing Yang, Yidan Wang, et al.Food Chemistry|February 7, 2025
Cryoprotective effect of trehalose on myofibrillar protein of snakehead fish (Channa argus) during freeze-thaw cyclesLin Zhang, Nana Zhang, Xiliang Yu, et al.Food Chemistry|November 26, 2023
Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)Qihang Wei, Qinxiu Sun, Xiuping Dong, et al.Journal of Texture Studies|March 9, 2019
Investigation of sweet potato starch as a structural enhancer for three-dimensional printing of Scomberomorus niphonius surimiXiuping Dong, Ying Huang, Yuxi Pan, et al.Journal of the Science of Food and Agriculture|November 25, 2016
Water dynamics of Ser-His-Glu-Cys-Asn powder and effects of moisture absorption on its chemical propertiesSongyi Lin, Peiyu Xue, Shuailing Yang, et al.Food Science & Nutrition|December 26, 2024
Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak SoupsXiaoqing Miao, Jing Li, Shuang Li, et al.Food Chemistry: X|November 25, 2024
Volatile flavor characteristics of scallops (<i>Chlamys farreri</i>) with different drying methods were analyzed based on GC-IMS and GC-O-QTOFPengfei Jiang, Xiaoqing Miao, Jing Li, et al.Food Research International (Ottawa, Ont.)|June 30, 2024
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extractionShibiao Wei, Qiong Wu, Zheming Wang, et al.Critical Reviews in Food Science and Nutrition|May 24, 2023
Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteinsShan Shang, Yueyue Wang, Pengfei Jiang, et al.Pageof 14