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1 . Academic Journal
Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates
저자
by
FANG, Yizhou
;
JI, Jinjian
;
ZHANG, Jianyou
;
LIU, Shulai
;
LIU, Jianhua
, et al.
소스
Food Science and Technology
. September 2019 39(3)
Open Access (SciELO)
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7 . Academic Journal
Thermal aging of polystyrene microplastics within mussels (Mytilus coruscus) under boiling and drying processing
저자
by
Liu, Siyu
;
Chen, Hui
;
Ding, Yicheng
;
Zhou, Xuxia
;
Ding, Yuting
, et al.
소스
In
Journal of Hazardous Materials
5 March 2024 465
Full Text (ScienceDirect)
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7 . Academic Journal
Hypoglycemic mechanism of Tegillarca granosa polysaccharides on type 2 diabetic mice by altering gut microbiota and regulating the PI3K-akt signaling pathway
저자
by
Jiang, Qihong
;
Chen, Lin
;
Wang, Rui
;
Chen, Yin
;
Deng, Shanggui
, et al.
소스
In
Food Science and Human Wellness
March 2024 13(2):842-855
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7 . Academic Journal
Improved texture properties and toughening mechanisms of surimi gels by double network strategies
저자
by
Zhu, Shichen
;
Wang, Yingying
;
Ding, Yicheng
;
Xiang, Xingwei
;
Yang, Qing
, et al.
소스
In
Food Hydrocolloids
July 2024 152
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7 . Academic Journal
Quantitative Assessment of Sourness Intensity in purpleback squid (Symlectoteuthis oualaniensis) from Indian Ocean based on PCA and MVDA models
저자
by
Cheng, Weiwei
;
Xu, Jiahe
;
Fu, Mingwen
;
Chen, Yufeng
;
Ke, Zhigang
, et al.
소스
In
Journal of Food Composition and Analysis
May 2024 129
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7 . Academic Journal
Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
저자
by
Jia, Shiliang
;
Shen, Hanrui
;
Wang, Dong
;
Liu, Shulai
;
Ding, Yuting
, et al.
소스
In
Food Chemistry
15 January 2024 431
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7 . Academic Journal
Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments
저자
by
Wang, Jiangxiang
;
Xu, Zheng
;
Lu, Wei
;
Zhou, Xuxia
;
Liu, Shulai
, et al.
소스
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Food Research International
January 2024 176
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7 . Academic Journal
Combined effect of cold plasma-activated oxygen (CPAO) and microwave on microbial decontamination and quality of milkshake powder
저자
by
Ke, Zhigang
;
Ding, Zhe
;
Zheng, Yadan
;
Yang, Peng
;
Liu, Shulai
, et al.
소스
In
Food Chemistry
30 August 2024 450
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7 . Academic Journal
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
저자
by
Zhu, Shichen
;
Zhu, Lin
;
Ke, Zhigang
;
Chen, Hui
;
Zheng, Yadan
, et al.
소스
In
Food Chemistry
30 June 2023 412
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7 . Academic Journal
Synergistic effect of microfluidization and transglutaminase cross-linking on the structural and oil–water interface functional properties of whey protein concentrate for improving the thermal stability of nanoemulsions
저자
by
Chen, Yufeng
;
Sun, Yi
;
Meng, Yueli
;
Liu, Shulai
;
Ding, Yicheng
, et al.
소스
In
Food Chemistry
15 May 2023 408
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