登录    注册    忘记密码    使用帮助

孙钦秀 收藏

导出分析报告

被引量:1,062H指数:19SCI-EXPANDED: 62EI: 54北大核心: 35CSCD: 24

-

检索结果分析

结果分析中...
排序方式:

112 条 记 录,以下是 1-30

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 ...
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...
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...
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...
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...
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,...
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 (...
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...
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...
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...
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...
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...
预制菜包装技术的发展概况及趋势
《包装工程》税小林 孙钦秀 夏秋瑜 王泽富 韩宗元 刘阳 刘书成 魏帅  出版年:2023
目的综述预制菜包装材料和技术的应用,为进一步开发预制菜包装提供研究基础。方法根据国内外预制菜包装的研究进展,介绍预制菜包装主要的材料和技术,及可用于预制菜包装的新型包装技术。结果目前使用的预制菜包装技术有真空包装和气调包...
关键词:预制菜  包装技术  发展趋势  被引量:15
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...
鱼类保活运输策略与关键技术研究进展
《广东海洋大学学报》张坤 刘书成 范秀萍 魏帅 孙钦秀 夏秋瑜 吉宏武 郝记明 邓楚津  出版年:2021
【目的】为了促进活鱼运输产业关注的提高鱼的存活率、降低运输成本、保障鱼的品质与食用安全性等主要问题的解决。【方法】综述鱼类有水保活和无水保活策略以及保活运输过程中暂养、低温休眠、人工麻醉、运输装备、无水包装、环境控制、运...
关键词:活鱼  保活  运输策略  关键技术  被引量:14
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...
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...
题名 作者 出处 被引量 操作
已选条目 检索报告 聚类工具

版权所有©广东海洋大学 重庆维普资讯有限公司 渝B2-20050021-8 
渝公网安备 50019002500408号 违法和不良信息举报中心