468 results on '"Dong, Xiuping"'
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2. Texture of Fish and Fish Products
3. The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
4. Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage
5. Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor
6. Encapsulation of β-carotene in gelatin-gum Arabic-sodium carboxymethylcellulose complex coacervates: Enhancing surimi gel properties and exploring 3D printing potential
7. Polyphenol oxidase mediates (−)-epigallocatechin gallate to inhibit endogenous cathepsin activity in Apostichopus japonicus
8. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
9. Formation of chlorophyll–anionic polysaccharide complex coacervates to improve chlorophyll color stability: Thermodynamic and kinetic stability studies
10. Phycocyanin-phlorotannin complexes improve the structure and functional properties of yogurt
11. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
12. Research on improving the structural stability of surimi 3D printing through laser cooking techniques
13. Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
14. Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence
15. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)
16. Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure
17. Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
18. Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
19. Analysis of the Flavor Quality of Coffee Using Multiple Omic Technologies Combined with Electronic Sensory Detection Technology
20. Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)
21. Interaction mechanism and binding mode of phycocyanin to lysozyme: Molecular docking and molecular dynamics simulation
22. Tracking protein aggregation behaviour and emulsifying properties induced by structural alterations in common carp (Cyprinus carpio) myofibrillar protein during long-term frozen storage
23. Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
24. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus
25. Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances
26. Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
27. Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
28. Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein
29. Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
30. Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
31. Protein carbonylation and structural changes in porcine myofibrillar protein exposed to metal ion-H2O2-ascorbate and linoleic acid-lipoxidase oxidizing systems
32. Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
33. The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
34. Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
35. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
36. Rapeseed oil as the extraction solvent motivates fucoxanthin-loaded high internal phase emulsion preparation for food 3D printing
37. HPLC-MS/MS method for the simultaneous determination of lysine-derived markers for protein carbonylation in meat
38. Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products
39. pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake
40. Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages
41. 3D printability of sturgeon paste as affected by colloid milling
42. Exploring the feasibility of Spanish mackerel flavour masking process screening using preference mapping and 2D-LF-NMR
43. Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
44. Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
45. Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities
46. The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose
47. Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets
48. Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH
49. Effect of sodium salt on meat products and reduction sodium strategies — A review
50. Improvement of Surimi Gel from Frozen-Stored Silver Carp
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