45 results on '"Dong, Xiuping"'
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2. Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage
3. Polyphenol oxidase mediates (−)-epigallocatechin gallate to inhibit endogenous cathepsin activity in Apostichopus japonicus
4. The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation
5. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
6. Research on improving the structural stability of surimi 3D printing through laser cooking techniques
7. Enhanced rheological and 3D-printing properties of high internal phase emulsions stabilized by egg white microgels synergized with konjac gum/xanthan gum
8. A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods
9. Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence
10. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)
11. Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure
12. Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
13. Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
14. Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp (Litopenaeus vannamei)
15. Interaction mechanism and binding mode of phycocyanin to lysozyme: Molecular docking and molecular dynamics simulation
16. Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
17. Effect of phlorotannin extracts from Ascophyllum nodosum on the textural properties and structural changes of Apostichopus japonicus
18. Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
19. Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions
20. Protein oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp (Cyprinus carpio) myofibrillar protein
21. Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation
22. Protein carbonylation and structural changes in porcine myofibrillar protein exposed to metal ion-H2O2-ascorbate and linoleic acid-lipoxidase oxidizing systems
23. Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
24. The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
25. Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
26. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
27. Rapeseed oil as the extraction solvent motivates fucoxanthin-loaded high internal phase emulsion preparation for food 3D printing
28. Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products
29. 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
30. Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages
31. 3D printability of sturgeon paste as affected by colloid milling
32. Exploring the feasibility of Spanish mackerel flavour masking process screening using preference mapping and 2D-LF-NMR
33. Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
34. Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
35. Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities
36. Effect of sodium salt on meat products and reduction sodium strategies — A review
37. Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel
38. The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel
39. The role of hydrocolloids on the 3D printability of meat products
40. Characteristic thermal denaturation profile of myosin in the longitudinal retractor muscle of sea cucumber (Stichoupus japonicas)
41. Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
42. Thelenota ananas saponin extracts attenuate the atherosclerosis in apoE−/− mice by modulating lipid metabolism
43. Mussel oligopeptides ameliorate cognition deficit and attenuate brain senescence in d-galactose-induced aging mice
44. Stimulation of lymphocyte proliferation by oyster glycogen sulfated at C-6 position
45. Insight into muscle quality of white shrimp ( Litopenaeus vannamei ) frozen with static magnetic-assisted freezing at different intensities.
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