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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...
- 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 ...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- 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 (...
- 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...
- 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...
- 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...
- Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
- FOODSDuan, Weiwen Qiu, Hui Htwe, Kyi Kyi Wang, Zefu Liu, Yang Wei, Shuai Xia, Qiuyu Sun, Qinxiu Han, Zongyuan Liu, Shucheng 出版年：2023
- The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nucle...
- 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...
- 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...
- 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 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...
- Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
- FOODSZheng, Ouyang Sun, Qinxiu Dong, Andi Han, Zongyuan Wang, Zefu Wei, Shuai Xia, Qiuyu Liu, Yang Ji, Hongwu Liu, Shucheng 出版年：2022
- Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated...
- Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength
- FRONTIERS IN SUSTAINABLE FOOD SYSTEMSDuan, Weiwen Qiu, Hui Htwe, Kyi Kyi Wei, Shuai Liu, Yang Wang, Zefu Sun, Qinxiu Han, Zongyuan Xia, Qiuyu Liu, Shucheng 出版年：2023
- Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sen...
- 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...
- Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
- FOODSPan, Yanmo Sun, Qinxiu Liu, Yang Wei, Shuai Han, Zongyuan Zheng, Ouyang Ji, Hongwu Zhang, Bin Liu, Shucheng 出版年：2024
- Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amoun...
- 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...
