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1 . Academic Journal
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
저자
by
Luo, Xiaoying
;
Huang, Kang
;
Yu, Yali
;
Yang, Qin
;
Yang, Huifang
, et al.
소스
In
Food Chemistry
30 June 2024 444
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7 . Academic Journal
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
저자
by
Luo, Xiaoying
;
Huang, Kang
;
Lei, Yuelei
;
An, Yueqi
;
Xiong, Shanbai
, et al.
소스
In
Journal of Food Engineering
June 2024 371
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7 . Academic Journal
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
저자
by
Luo, Xiaoying
;
Huang, Kang
;
Niu, Yongxin
;
Zhang, Xu
;
An, Yueqi
, et al.
소스
In
Food Chemistry
30 January 2024 432
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7 . Academic Journal
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
저자
by
Zhang, Hanwei
;
Xiong, Shanbai
;
Yu, Xiaoyue
;
An, Yueqi
.
소스
In
Trends in Food Science & Technology
December 2023 142
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6 . Academic Journal
Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature
저자
by
An, Yueqi
;
Liu, Nian
;
Xiong, Jian
;
Li, Pei
;
Shen, Shuo
, et al.
소스
In
Food Chemistry Advances
December 2023 3
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7 . Academic Journal
Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems
저자
by
Nie, Jinggui
;
Xue, Chao
;
An, Yueqi
;
Xiong, Shanbai
;
Huang, Qilin
.
소스
In
Journal of Food Engineering
October 2023 354
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7 . Academic Journal
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
저자
by
Qiu, Jing
;
Cai, Libin
;
Xiong, Shanbai
;
You, Juan
;
Yin, Tao
, et al.
소스
In
Food Chemistry Advances
October 2023 2
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7 . Academic Journal
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
저자
by
Li, Wenrong
;
Wen, Li
;
Xiong, Shanbai
;
Xiao, Shuting
;
An, Yueqi
.
소스
In
Food Chemistry
15 September 2023 420
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7 . Academic Journal
Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)
저자
by
An, Yueqi
;
Wen, Li
;
Li, Wenrong
;
Zhang, Xuezhen
;
Hu, Yang
, et al.
소스
In
Food Chemistry
16 April 2022 374
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7 . Academic Journal
In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry
저자
by
An, Yueqi
;
Xiong, Shanbai
;
Qian, Yanping
;
Qian, Michael C.
.
소스
In
Food Chemistry
30 March 2022 373 Part B
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