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Food Chemistry|November 5, 2023
Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicusYicheng Guo, Yu Ming, Xiang Li, et al.Foods (Basel, Switzerland)|June 10, 2023
The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels ConsumptionXuhui Huang, Huilin Zhao, Renrong Guo, et al.Food Chemistry: X|October 2, 2023
Characterization of volatile flavor compounds from fish maw soaked in five different seasoningsXiaoqing Miao, Shuang Li, Shan Shang, et al.International Journal of Biological Macromolecules|May 9, 2026
Effects of amylose-to-amylopectin ratio on appearance and gel properties of fried skipjack tuna nuggets: Insights into protein conformationYunfang Zheng, Xiaoqing Yang, Yidan Wang, et al.Foods (Basel, Switzerland)|October 14, 2022
Contribution of Lipids to the Flavor of Mussel (<i>Mytilus edulis</i>) Maillard Reaction ProductsRan Xin, Lixin Ma, Rong Liu, et al.Journal of Texture Studies|December 14, 2020
Validating the textural characteristics of soft fish-based paste through International Dysphagia Diet Standardisation Initiative recommended testsYisha Xie, Wenyu Zhao, Wanying Yu, et al.Molecules (Basel, Switzerland)|April 30, 2021
Comparative Study on Curcumin Loaded in Golden Pompano (<i>Trachinotus blochii</i>) Head Phospholipid and Soybean Lecithin Liposomes: Preparation, Characteristics and Anti-Inflammatory PropertiesXia Gao, Xiangzhou Yi, Zhongyuan Liu, et al.Journal of Texture Studies|August 30, 2018
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesJinfeng Pan, Hui Jia, Meijun Shang, et al.Journal of the Science of Food and Agriculture|May 17, 2017
Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperaturesYang Liu, Lining Xia, Hui Jia, et al.Foods (Basel, Switzerland)|March 25, 2022
The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-LysineXiuping Li, Wenhui Wang, Shouyin Wang, et al.Pageof 14