Pengfei Jiang
7PUBLICATIONS
5CO-AUTHORS
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Publications (7)
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|Dec 26, 2024
Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups.Xiaoqing Miao, Jing Li, Shuang Li
|Oct 31, 2024
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.Pengfei Jiang, Yang Liu, Jiabo Huang
|Aug 12, 2023
The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall.Min Zhang, Yuxin Liu, Mengling Jin
|Nov 11, 2022
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.Caiyan Jiang, Yao Chen, Shuang Li
|Aug 26, 2022
Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels.Shuang Li, Songyi Lin, Pengfei Jiang
|Jul 09, 2022
Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.Zi-Xuan Wu, Ying-Chen Fan, Chao Guo
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