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Yangying Sun

Showing results (101-110 of 122) with videos related to

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Foods (Basel, Switzerland)|March 13, 2024
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative ProteomicsJianhao Li, Zihang Shi, Xiankang Fan, et al.
Food Chemistry|June 29, 2024
Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Research International (Ottawa, Ont.)|March 1, 2025
Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexationYangyang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Foods (Basel, Switzerland)|June 13, 2025
Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck MeatNing Zhang, Zihang Shi, Yangyang Hu, et al.
Food Research International (Ottawa, Ont.)|May 29, 2026
Comparing the impacts of conventional and emerging roasting processes on duck myofibrillar protein structure, volatile profiles, and polycyclic aromatic hydrocarbon formationJiawei Zhao, Xinze Li, Jiamin Shen, et al.
Critical Reviews in Food Science and Nutrition|April 4, 2022
Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured hamChangyu Zhou, Qiang Xia, Lihui Du, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutionsZimu Li, Danni Li, Daodong Pan, et al.
International Journal of Biological Macromolecules|September 11, 2024
Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogelsQiaoyan Wang, Jie An, Qiang Xia, et al.
Food Chemistry|October 30, 2025
Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducksZihang Shi, Yangyang Hu, Changyu Zhou, et al.
Food Chemistry|September 29, 2024
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomicsQiongfang Cao, Xiankang Fan, Jue Xu, et al.
Pageof 13

Showing results (101-110 of 122) with videos related to

Sort By:
Pageof 13
Foods (Basel, Switzerland)|March 13, 2024
Characterization of the Effects of Low-Sodium Salt Substitution on Sensory Quality, Protein Oxidation, and Hydrolysis of Air-Dried Chicken Meat and Its Molecular Mechanisms Based on Tandem Mass Tagging-Labeled Quantitative ProteomicsJianhao Li, Zihang Shi, Xiankang Fan, et al.
Food Chemistry|June 29, 2024
Unlocking the molecular modifications of plasma-activated water-induced oxidation through redox proteomics: In the case of duck myofibrillar protein (Anas platyrhynchos)Wei Rao, Shilong Ju, Yangying Sun, et al.
Food Research International (Ottawa, Ont.)|March 1, 2025
Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexationYangyang Hu, Yangying Sun, Xiaoqun Zeng, et al.
Foods (Basel, Switzerland)|June 13, 2025
Effect of Pulsed Electric Field Pretreatment on the Texture and Flavor of Air-Dried Duck MeatNing Zhang, Zihang Shi, Yangyang Hu, et al.
Food Research International (Ottawa, Ont.)|May 29, 2026
Comparing the impacts of conventional and emerging roasting processes on duck myofibrillar protein structure, volatile profiles, and polycyclic aromatic hydrocarbon formationJiawei Zhao, Xinze Li, Jiamin Shen, et al.
Critical Reviews in Food Science and Nutrition|April 4, 2022
Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured hamChangyu Zhou, Qiang Xia, Lihui Du, et al.
Food Research International (Ottawa, Ont.)|December 21, 2023
Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutionsZimu Li, Danni Li, Daodong Pan, et al.
International Journal of Biological Macromolecules|September 11, 2024
Insights into the fabrication and antibacterial effect of fibrinogen hydrolysate-carrageenan loading apigenin and quercetin composite hydrogelsQiaoyan Wang, Jie An, Qiang Xia, et al.
Food Chemistry|October 30, 2025
Preparation and characterisation of novel quaternized chitosan-based hollow salt and its sodium-reducing effect in air-dried ducksZihang Shi, Yangyang Hu, Changyu Zhou, et al.
Food Chemistry|September 29, 2024
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomicsQiongfang Cao, Xiankang Fan, Jue Xu, et al.
Pageof 13