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