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Food Chemistry|February 18, 2026
Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structureDanxuan Wu, Qiong Wu, Zheming Wang, et al.Journal of Texture Studies|March 1, 2022
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white proteinXiliang Yu, Yue Wang, Yisha Xie, et al.Food Chemistry: X|December 13, 2024
Effect of tea polyphenols on the quality of Mackerel puree (<i>Scomber scombrus</i>) during refrigerated storage: Color, oxidative stability and microstructureZhifeng Tan, Xiaoqing Yang, Zheng Jin, et al.Foods (Basel, Switzerland)|February 13, 2025
Effects of <i>Eucommia ulmoides</i> Leaf Extract on the Technological Quality, Protein Oxidation, and Lipid Oxidation of Cooked Pork Sausage During Refrigerated StorageYanan Zhao, Wenhui Wang, Yuqi Wu, et al.Food Chemistry|April 17, 2021
Characteristic thermal denaturation profile of myosin in the longitudinal retractor muscle of sea cucumber (Stichoupus japonicas)Meiyu Zhao, Kunihiko Konno, Nana Zhang, et al.International Journal of Biological Macromolecules|June 30, 2024
Formation of chlorophyll-anionic polysaccharide complex coacervates to improve chlorophyll color stability: Thermodynamic and kinetic stability studiesMeiran Jin, Shan Jiang, Yujiao Wang, et al.Food Chemistry|December 17, 2025
Effects of α,β-unsaturated aldehydes on the structural, oxidative, and digestive properties of oyster myofibrillar proteins during thermal processingZhengze Quan, Mengdan Hou, Shihong Zhong, et al.Foods (Basel, Switzerland)|March 14, 2026
Multi-Modal Data Fusion for Quality Discrimination and Flavor Analysis of Commercial Oat MilkLeheng Jiang, Yuhao Cheng, Qiao Sun, et al.Foods (Basel, Switzerland)|November 27, 2021
Significantly Different Lipid Profile Analysis of <i>Litopenaeus vannamei</i> under Low-Temperature Storage by UPLC-Q-Exactive Orbitrap/MSShengnan Wang, Yongshi Chen, Yu Chen, et al.Journal of Texture Studies|April 29, 2023
Effects of pork fat and linseed oil as additives on gel quality of fish cakeYu Liu, Yizhen Huang, Lin Zhang, et al.Pageof 14