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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)...
- 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...
- 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...
- 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...
- 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 ...
- 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...
- 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,...
- 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...
- 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 (...
- Effects of different storage conditions on microbial community and quality changes of greater amberjack<i> (Seriola</i><i> dumerili)</i> fillets
- LWT-FOOD SCIENCE AND TECHNOLOGYZhong, Hongliang Wei, Shuai Kang, Mengli Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Mingxin Liu, Shucheng 出版年：2023
- To improve the safety and extend the shelf life of fish fillets, four different temperatures were used to preserve the greater amberjack. The microbial diversity and quality changes were determined. The freezing point of...
- Insight into the microorganisms, quality, and protEIn structure of golden pompano<i> (Trachinotus</i><i> ovatus)</i> treated with cold plasma at different voltages
- FOOD CHEMISTRY-XXu, Jie Sun, Qinxiu Dong, Xiuping Gao, Jialong Wang, Zefu Liu, Shucheng 出版年：2023
- Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the ba...
- 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...
- Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protEIn in chicken breast during long-term frozen storage
- LWT-FOOD SCIENCE AND TECHNOLOGYZhang, Chao Chen, Qian Sun, Qinxiu Liu, Haotian Xia, Xiufang Kong, Baohua 出版年：2022
- Ultrasound-assisted freezing (UF) is a novel and fast freezing technology that has attracted much attention in the food processing industry in recent years. The objective of this study was to investigate the influence of...
- 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...
- 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...
- 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...
- ProtEIn oxidation/aggregation during ultrasound thawing at different powers impair the gel properties of common carp<i> (Cyprinus</i><i> carpio)</i> myofibrillar protEIn
- LWT-FOOD SCIENCE AND TECHNOLOGYSun, Qinxiu Dong, Xiuping Zheng, Ouyang Liu, Shucheng Kong, Baohua 出版年：2024
- The influences of ultrasound thawing (UT) at different power (0, 100, 300, and 500 W) on the oxidation, aggregation, and gel properties of common carp (Cyprinus carpio) myofibrillar protEIn were evaluated in the present ...
- A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction
- FOOD CHEMISTRYCheng, Kaixing Pan, Yanmo Han, Zongyuan Wang, Zefu Sun, Qinxiu Wei, Shuai Xia, Qiuyu Liu, Yang Liu, Shucheng Shao, Jun -Hua 出版年：2024
- Fish oils contain co-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal...
- The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protEIn-fish oil oleogel emulsion under ultrasonic treatments
- FOOD HYDROCOLLOIDSPan, Yanmo Liu, Shucheng Han, Zongyuan Shen, Liping Lan, Wei Shao, Jun-Hua Cheng, Kaixing Liu, Yang Xia, Qiuyu Wang, Zefu Sun, Qinxiu Wei, Shuai 出版年：2024
- Fish oil contains rich EPA and DHA, but thEIr low absorption rate and bioavailability in the gastrointestinal tract limit thEIr physiological activity. Ultrasonic treatments can modify the spatial structure of myofibrill...
- Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures
- FOOD CHEMISTRYLiu, Zhenyang Wei, Shuai Xiao, Naiyong Liu, Yi Sun, Qinxiu Zhang, Bin Ji, Hongwu Cao, Hui Liu, Shucheng 出版年：2024
- This study aimed to investigate taste substances of shrimp heads stored at 20 degrees C, 4 degrees C, -3 degrees C, and - 18 degrees C, and the correlation between taste substances and 25 key volatile substances. Notably...
- Effect of linolEIc acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protEIn oxidation
- LWT-FOOD SCIENCE AND TECHNOLOGYXu, Chencai Chen, Guanyi Chen, Shengjun Xu, Jie Chen, Chunbei Xia, Qiuyu Sun, Qinxiu Wei, Shuai Han, Zongyuan Wang, Zefu Liu, Shucheng 出版年：2024
- This study investigated the interrelationship among changes in myoglobin (Mb) morphology, myofibrillar protEIn (MP) oxidation, and water-holding capacity (WHC) of golden pompano under oxidized linolEIc acid (OLA). Result...
- Novel insights into the microbial succession and quality variation of golden pompano (Trachinotus ovatus) driven by storage temperatures based on high-throughput sequencing
- LWT-FOOD SCIENCE AND TECHNOLOGYXu, Jie Sun, Qinxiu Zheng, Ouyang Wang, Zefu Wei, Shuai Han, Zongyuan Ji, Hongwu Liu, Shucheng 出版年：2024
- Changes in the microbial diversity of golden pompano (Trachinotus ovatus) under different temperature conditions, including room temperature (RT, 20 degrees C), refrigerated temperature (RF, 4 degrees C), and supercoolin...
- Antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas arsenicoxydans A1 from greater amberjack (Seriola dumerili)
- LWT-FOOD SCIENCE AND TECHNOLOGYZhong, Hongliang Liu, Yinglin Wei, Shuai Khan, Imran Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Oh, Deog-Hwan Liu, Shucheng 出版年：2024
- This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. Pseudomonas arsenicoxydans A1 was identified as SSO by culture-depending method. Further...
- Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide
- FOOD RESEARCH INTERNATIONALHtwe, Kyi Kyi Duan, Weiwen Wei, Shuai Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
- The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamEI) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, cro...
- Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamEI) meat emulsion gels: Filling, emulsification and phase transition
- FOOD CHEMISTRYHan, Zongyuan Cheng, Kaixing Pan, Yanmo Chen, Fei Shao, Jun-Hua Liu, Shucheng Sun, Qinxiu Wei, Shuai Ji, Hongwu 出版年：2024
- Oleogels have been used in the gelled surimi products to replace animal fats due to its structure characteristics. The effect of structure characteristics in fish oil oleogels on the mechanism of oil/water retention was ...
- Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage
- FOOD CHEMISTRY-XZhang, Lin Han, Lin Yang, Jinye Sun, Qinxiu Li, Ke Prakash, Sangeeta Dong, Xiuping 出版年：2024
- This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was -1 degrees C. Electric nose (e -n...
- Study on the detection of active components in plasma-activated water and its storage stability
- CYTA-JOURNAL OF FOODZhang, Huanlan Rubab, Momna Chen, Moutong Gao, Jialong Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Shucheng Wei, Shuai 出版年：2024
- In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (ec), H2O2, and the physicochemical properties and the stab...
- Tracking protEIn aggregation behaviour and emulsifying properties induced by structural alterations in common carp (<i>Cyprinus carpio</i>) myofibrillar protEIn during long-term frozen storage
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESSun, Qinxiu Kong, Baohua Zheng, Ouyang Liu, Shucheng Dong, Xiuping 出版年：2024
- The effect of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the protEIn structure, aggregation, and emulsifying properties of common carp (Cyprinus carpio) myofibrillar p...
- Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZheng, Ouyang Luo, Shuai Sun, Qinxiu Liu, Shucheng Wei, Shuai Xia, Qiuyu Ji, Hongwu Hao, Jiming Deng, Chujin 出版年：2021
- To explore the adsorption behaviour of high pressure carbon dioxide (HPCD) in protEIn, shrimp surimi was made into a cylinder, a radial adsorption prototype was established, and the adsorption mass of HPCD in shrimp suri...
- Optimization of 3D printing formulation of shrimp surimi based on response surface method
- LWT-FOOD SCIENCE AND TECHNOLOGYPan, Yanmo Sun, Qinxiu Liu, Yang Wei, Shuai Han, Zongyuan Zheng, Ouyang Ji, Hongwu Zhang, Bin Liu, Shucheng 出版年：2024
- The Box-Behnken experimental design is an optimization statistical tool. In this study, shrimp surimi was taken as the research object, Box-Behnken experiment design and regression analysis were used, and the addition of...
