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Food Chemistry|April 4, 2025
Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna productsXiaoqing Yang, Zhifeng Tan, Weiping Zhao, et al.Foods (Basel, Switzerland)|December 23, 2023
Interaction between a Sulfated Polysaccharide from Sea Cucumber and Gut Microbiota Influences the Fat Metabolism in RatsYujiao Zhang, Haoran Song, Zhengqi Liu, et al.Journal of Texture Studies|December 11, 2022
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze-thaw cyclesYizhen Huang, Yu Liu, Nana Zhang, et al.Foods (Basel, Switzerland)|May 14, 2022
A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic StudyXiaotong Wu, Baoshang Fu, Yunjiao Ma, et al.Journal of Texture Studies|December 18, 2021
Effects of microbial transglutaminase on textural, water distribution, and microstructure of frozen-stored longtail southern cod (Patagonotothen ramsayi) fish mince gelNana Zhang, Ning Yang, Wanying Yu, et al.Food Research International (Ottawa, Ont.)|May 16, 2021
Effects of super-chilling storage on shelf-life and quality indicators of Coregonus peled based on proteomics analysisXinru Fan, Zheng Jin, Yu Liu, et al.Food Chemistry: X|August 30, 2024
The dynamic changes of flavor characteristics of sea cucumber (<i>Apostichopus japonicus</i>) during puffing revealed by GC-MS combined with HS-GC-IMSXiaoqing Miao, Shuang Li, Yang Liu, et al.Food Chemistry|April 6, 2024
The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylationYong Wang, Qinan Cui, Xiuqin Wang, et al.Food Chemistry: X|January 31, 2024
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerelCaiyan Jiang, Yang Liu, Wengang Jin, et al.Meat Science|August 10, 2023
Effect of sodium salt on meat products and reduction sodium strategies - A reviewJi Wang, Xu-Hui Huang, Yu-Ying Zhang, et al.Pageof 14