631 results on '"Xiong, Shanbai"'
Search Results
2. The Preservation of Nano-edible Coating on Texture Stabilization of Blunt Snout Bream (Megalobrama amblycephala): Focus on Physicochemical Properties and Proteomics Analysis
3. Softening Effect of Garcinia gummi-gutta on Pickled Grass Carp Bones
4. Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound
5. Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles
6. Perilla juice and ginger juice reduced warmed-over flavor (WOF) in surimi gels: Due to the inhibition of the formation of the WOF compounds and the masking of the WOF
7. Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions
8. An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change
9. Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets
10. Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism
11. Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle
12. Purification and comparison of enzymatic properties of endogenous transglutaminase between silver carp and black carp
13. The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment
14. Formation and kinetic analysis of AGEs in Pacific white shrimp during frying
15. Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties
16. Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles
17. Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
18. Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances
19. Research Progress in the Formation and Regulation of Fish Soup Flavor
20. Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum
21. Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
22. Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
23. A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study
24. Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel
25. Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets
26. High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
27. Taste Characteristics and Fingerprinting of Surimi Products Made from Three Species of freshwater Fish and Three Species of Marine fish
28. Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
29. Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients
30. Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
31. Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature
32. Effect of Hydroxyl Radical-Induced Oxidation on Gel Properties of Silver Carp Myofibrillar Protein
33. Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems
34. Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes
35. Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry
36. Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp
37. The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp
38. Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi
39. Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process
40. Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins
41. Insight into the mechanism on texture change of Wuchang bream muscle during live transportation using a UPLC-QTOF-MS based metabolomics method
42. ‘Multiple and short-range’ cross-linking of dialdehyde carboxymethyl cellulose contributes to regulating the physicochemical property of collagen fibril
43. Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures
44. Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms
45. Analysis of the binding selectivity and inhibiting mechanism of chlorogenic acid isomers and their interaction with grass carp endogenous lipase using multi-spectroscopic, inhibition kinetics and modeling methods
46. Effects of different calcium salts on the physicochemical properties of sliver carp myosin
47. Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
48. Recent strategies of collagen-based biomaterials for cartilage repair: from structure cognition to function endowment
49. Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)
50. In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.