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- Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality
- LWT-FOOD SCIENCE AND TECHNOLOGYSun, Qinxiu Kong, Baohua Liu, Shucheng Zheng, Ouyang Zhang, Chao 出版年：2021
- The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force, colour, water distribution and microstructure)...
- Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage
- FOOD CHEMISTRYZhang, Chao Li, Yuexin Xia, Xiufang Sun, Qinxiu Sun, Fangda Kong, Baohua 出版年：2023
- The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluate...
- Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
- FOOD CHEMISTRYZhou, Jieqian Dong, Xiuping Kong, Baohua Sun, Qinxiu Ji, Hongwu Liu, Shucheng 出版年：2023
- This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and phys...
- Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
- FOOD CHEMISTRYLiu, Yang Sun, Qinxiu Wei, Shuai Xia, Qiuyu Pan, Yanmo Ji, Hongwu Deng, Chujin Hao, Jiming Liu, Shucheng 出版年：2022
- To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their co...
- Konjac glucomannan-assisted fabrication of stable emulsion-based oleogels constructed with pea protein isolate and its application in surimi gels
- FOOD CHEMISTRYTan, Zhifeng Yang, Xiaoqing Wang, Zheming Chen, Zhejin Pan, Jinfeng Sun, Qinxiu Dong, Xiuping 出版年：2024
- Konjac glucomannan (KGM) is widely used as a stabilizer for the structuring of highly unsaturated oils. This study aimed to investigate the changes in structure and functional properties of soybean oil - based oleogels (...
- Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Yuanchao Sun, Qinxiu Liu, Shucheng Wei, Shuai Xia, Qiuyu Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- Extraction of fish oil from fish byproducts not only increases the utilization rate of fish resources but also reduces environmental pollution. Extraction methods affect the recovery and quality of fish oil. In this stud...
- The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis
- FOOD SCIENCE & NUTRITIONPan, Yanmo Sun, Qinxiu Liu, Yang Wei, Shuai Xia, Qiuyu Zheng, Ouyang Liu, Shucheng Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starc...
- Effets de la congélation par immersion assistée par ultrasons sur la qualité musculaire et les propriétés physico-chimiques de la poitrine de poulet
- INTERNATIONAL JOURNAL OF REFRIGERATIONZhang, Chao Sun, Qinxiu Chen, Qian Kong, Baohua Diao, Xinping 出版年：2020
- This paper evaluated the impact of air freezing (AF), immersion freezing (IF) and ultrasound-assisted immersion freezing (UF) at different power levels (125, 165, 205 and 245 W) on the muscle quality and physicochemical ...
- Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review
- FOODSAli, Ahtisham Wei, Shuai Ali, Adnan Khan, Imran Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2022
- The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious va...
- Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products
- LWT-FOOD SCIENCE AND TECHNOLOGYAli, Ahtisham Wei, Shuai Liu, Zhenyang Fan, Xiuping Sun, Qinxiu Xia, Qiuyu Liu, Shucheng Hao, Jiming Deng, Chujin 出版年：2021
- Marine products are important food resources for humans, as they contain high-quality protein as well as nutrients. With the rapid development of the marine food industry, large amounts of by-products are produced, under...
- Changes in functional properties of common carp (<i>Cyprinus carpio</i>) myofibrillar protein as affected by ultrasound-assisted freezing
- JOURNAL OF FOOD SCIENCESun, Qinxiu Zhang, Chao Li, Qixuan Xia, Xiufang Kong, Baohua 出版年：2020
- Ultrasound-assisted freezing (UF) has proven to be a method that can effectively increase the freezing rate of frozen food and improve its quality. The functional properties of myofibrillar proteins (MP) are important fa...
- Antibacterial Mechanism of Slightly Acidic Electrolyzed Water Against Pseudomonas Arsenicoxydans A1 from Greater Amberjack (Seriola Dumerili)
- SSRNZhong, Hongliang Liu, Yinglin Wei, Shuai Khan, Imran Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Oh, Deog-Hwan Liu, Shucheng 出版年：2023
- This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. P. arsenicoxydans A1 was identified as SSO by culture-depending method. Further, the ant...
- Insight into muscle quality of white shrimp<i> (Litopenaeus</i><i> vannamei)</i> frozen with static magnetic-assisted freezing at different intensities
- FOOD CHEMISTRY-XSun, Qinxiu Zhang, Honghong Yang, Xianqing Hou, Qian Zhang, Yan Su, Jiangpeng Liu, Xianhua Wei, Qihang Dong, Xiuping Ji, Hongwu Liu, Shucheng 出版年：2023
- The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20, 40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus vannamei) were studied in the pres...
- Integrated multi-omics to analyze the generation mechanism of volatile substances in refrigerated tilapia fillets
- Food Research InternationalLiu, Zhenyang Xiao, Naiyong Qin, Lei Wang, Zefu Sun, Qinxiu Zhang, Di Cao, Hui Xiao, Jianbo Liu, Shucheng 出版年：2026
- This study employed a non-targeted metabolomics to reveal the impact of refrigerated storage on tilapia fillets, and integrated DIA-based proteomics to investigate formation mechanisms of key volatile substances. A poten...
- Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus)
- LWTAli, Ahtisham Wang, Jinfang Jiang, Wei Wei, Shuai Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
- Differential metabolites and potential biomarkers of hybrid grouper and golden pompano muscles were identified in this study. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) we...
- Quality and volatile compound analysis of shrimp heads during different temperature storage
- FOOD CHEMISTRY-XLiu, Zhenyang Liu, Qiumei Wei, Shuai Sun, Qinxiu Xia, Qiuyu Zhang, Di Shi, Wenzheng Ji, Hongwu Liu, Shucheng 出版年：2021
- This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 degrees C, 4 degrees C, -3 degrees C, and -18 degrees C. With increased storage time, sensory scores gradually decreased,...
- Effect of High-Voltage Electrostatic Field Salting on the Quality of Salt-Reduced Yi Ye Cheng Golden Pomfret
- SSRNChen, Chunbei Wang, Zefu Gao, Ziliang Chen, Xiaosi Wei, Shuai Xia, Qiuyu Sun, Qinxiu Yin, Yantao Liu, Yang Liu, Shucheng 出版年：2024
- This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P1 were de...
- Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage
- Food ChemistryZhang, Chao Li, Yuexin Xia, Xiufang Sun, Qinxiu Sun, Fangda Kong, Baohua 出版年：2022
- The influence of ultrasound-assisted immersion freezing (UF), immersion freezing (IF), and air freezing (AF) on the protein oxidation, structure, and thermal stability of chicken breast during frozen storage was evaluate...
- Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (<i>Cyprinus carpio</i>) during Long-Time Frozen Storage
- FOODSSun, Qinxiu Kong, Baohua Liu, Shucheng Zheng, Ouyang Zhang, Chao 出版年：2021
- Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (Cyprinus carpio...
- Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (<i>Trachinotus ovatus</i>)
- JOURNAL OF FOOD SCIENCELiu, Yang Sun, Qinxiu Pan, Yanmo Wei, Shuai Xia, Qiuyu Liu, Shucheng Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their co...
- Innovations in Seafood Freshness Quality: Non-Destructive Detection of Freshness in Litopenaeus Vannamei Using the Yolo-Shrimp Model
- SSRNHou, Mingxin Zhong, Xiaowen Zheng, Ouyang Sun, Qinxiu Liu, Shucheng Liu, Mingxin 出版年：2024
- In this work, changes in the quality of Litopenaeus vannamei stored at 4 °C for one week are investigated, focusing on biochemical markers such as total volatile basic nitrogen (TVB-N), total viable count (TVC), and the ...
- Effect of Static Magnetic Field-Assisted Freezing at Different Temperatures on Muscle Quality of Pacific White Shrimp (Litopenaeus Vannamei)
- SSRNWei, Qihang Sun, Qinxiu Dong, Xiuping Kong, Baohua Ji, Hongwu Liu, Shucheng 出版年：2023
- The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate the possi...
- Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle
- JOURNAL OF FOOD SCIENCEZhang, Chao Sun, Qinxiu Chen, Qian Liu, Qian Kong, Baohua 出版年：2021
- This study evaluated the effect of air thawing (AT), water thawing (WT), and ultrasound-assisted immersion thawing (UT) at different power levels (200, 300, 400, and 500 W) on the thawing rate, physicochemical properties...
- Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp<i> (Litopenaeus</i><i> vannamei)</i>
- FOOD CHEMISTRYWei, Qihang Sun, Qinxiu Dong, Xiuping Kong, Baohua Ji, Hongwu Liu, Shucheng 出版年：2024
- The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 degrees C) on the muscle quality of pacific white shrimp (Litopenaeus vannamei) was evaluated to investigate th...
- 高体鰤、三文鱼和金枪鱼背腹部营养成分分析
- [1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, ChinaJinfang, Wang Hongliang, Zhong Yinglin, Liu Shuai, Wei Qinxiu, Sun Qiuyu, Xia Zefu, Wang Zongyuan, Han Yang, Liu Shucheng, Liu 出版年：2024
- Effect of Mda-Mediated Oxidation on the Protein Structure and Digestive Properties of Golden Pomfret
- SSRNChen, Guanyi Xu, Chencai Wang, Zefu Han, Zongyuan Xia, Qiuyu Wei, Shuai Sun, Qinxiu Liu, Shucheng 出版年：2023
- In this study, the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxid...
- Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret
- FOOD CHEMISTRYChen, Guanyi Xu, Chencai Wang, Zefu Han, Zongyuan Xia, Qiuyu Wei, Shuai Sun, Qinxiu Liu, Shucheng 出版年：2024
- In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the ana...
- Oxidized Myoglobin: Revealing New Perspectives and Insights on Factors Affecting the Water Retention of Myofibrillar Proteins
- SSRNXu, Chencai Chen, Guangyi Chen, Xiaosi Chen, Chunbei Xia, Qiuyu Sun, Qinxiu Wei, Shuai Han, Zongyuan Liu, Shucheng Wang, Zefu 出版年：2023
- The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid...
- Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp<i> (Cyprinus</i><i> carpio)</i> myofibrillar protein
- ULTRASONICS SONOCHEMISTRYSun, Qinxiu Kong, Baohua Zheng, Ouyang Liu, Shucheng Dong, Xiuping 出版年：2023
- The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W<middle dot>cm(-2), 300 W/1.077 W<middle dot>cm(-2), and 500 W/1.997 W<middle dot>cm(-2), namely WT, UT-100, UT-300, and UT-500) on protein stru...
- Changes in microstructure, quality and water distribution of golden pompano<i> (Trachinotus</i><i> ovatus)</i> muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage
- JOURNAL OF FOOD ENGINEERINGZhou, Jieqian Sun, Qinxiu Wei, Shuai Wang, Zefu Xia, Qiuyu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
- Effects of refrigerator freezing (RF), immersion freezing (IF) and magnetic field assisted immersion freezing (MIF) on the quality of stored golden pompano (Trachinotus ovatus) muscle were investigated. Results showed th...
