尹涛

2026

降氨氮生物膜对高密度运输模式下鲫鱼应激反应和肌肉品质的影响

《食品科学》

2026

运输应激对镜鲤冷藏风味品质的影响

《食品科学》

2026

减菌方式对冰温贮藏条件下鳝鱼肉生物胺含量和新鲜度变化的影响

《肉类研究》

2026

短期没食子酸暂养对大口黑鲈氧化应激、肌肉品质以及鱼片贮藏品质的影响

《食品工业科技》

DOI

2026

天然复合保鲜剂对蒸煮克氏原螯虾质构及风味的影响

《广东海洋大学学报》

2026

Low kinetic perturbation by the rapidly advancing ice-water interface suppresses Na+/Cl- induced myofibrillar protein network assembly.

Food Chemistry

DOI

2026

Differential freezing responses in gill side flesh vs. collar flesh of bighead carp (Aristichthys nobilis) head: the role of ice crystal formation in protein and lipid deterioration

Food Chemistry: X

DOI

2026

Decoding the quality changes of blunt snout bream (Megalobrama amblycephala) muscle under post-harvest cold stress

Food Chemistry

DOI

2026

Antioxidant properties and release patterns of bioactive peptides from surimi gels with different degrees of cross-linking during dynamic simulated gastrointestinal digestion.

Food Chemistry

DOI

2026

Mechanisms of low-temperature acclimation in alleviating muscle quality deterioration during the cold-chain transport of live Asian swamp eel (Monopterus albus)

Food Chemistry

DOI

2026

Incorporation of nanoscale fishbone enhances frozen snakehead fish slice quality via synergistic mechanisms: Pickering emulsion oxygen barrier and TGase-mediated protein crosslinking.

Food Chemistry

DOI

2026

Enhancing the nutritional profile and in vitro digestion properties of dual-protein extrudates by blending surimi with soybean flour

LWT

DOI

2026

Role of pickering emulsions in enhancing the preservability and functionality of protein gel systems: a structured review with bibliometric analysis

Critical reviews in food science and nutrition

DOI

2026

New strategy for high-value utilization of silver carp skin/bone mixture: Steam explosion combined with stepwise enzymatic hydrolysis to produce endogenous calcium-bound ACE inhibitory peptides

Innovative Food Science & Emerging Technologies

DOI

2026

Effects of Ammonia-Nitrogen-Reducing Biofilm on Stress Responses and Muscle Quality in Crucian Carp During Transportation

Foods

DOI

2026

Comprehensive transcriptomic and metabolomic analysis provides insight into transportation stress effects on fish muscle quality

npj Science of Food

DOI

2026

Recent understanding of crosstalk between muscle and different organs in regulating freshwater fish flesh quality under stress condition: A review

Aquaculture

DOI

2026

Ozone-mediated microbial succession and kinetic for refrigerated grass carp (Ctenopharyngodon idella) fillets.

Journal of food microbiology

DOI

2026

Scallion White and Ginger Extracts Alleviate Stress-Induced Muscle Quality Deterioration in Crucian Carp During Transportation

Foods

DOI

2026

Insights into frozen quality preservation and energy conservation of salted swamp eel (Monopterus albus) fillets

International journal of refrigeration

DOI

2026

Gelation properties of silver carp surimi as affected by comminution time and habitat temperature.

Food Research International

DOI

2026

Effects of Ascorbic Acid on Apoptosis, Metabolism, and Muscle Quality in Ammonia-Stressed Rainbow Trout (Oncorhynchus mykiss)

Foods

DOI

2026

Prevention Strategies Toward Discoloration and Spoilage of Fresh Tuna Meat: Alternative Additives and Emerging Technologies

Food and Bioprocess Technology

DOI

2025

鱼糜漂洗水回收蛋白肽的酶法制备工艺优化及体外抗氧化与降血糖活性评价

《现代食品科技》

DOI

2025

不同添加物对鱼糜凝胶品质的影响及其降尿酸潜在作用评价

《肉类研究》

2025

低压直流电场作用下鱼糜漂洗废水中蛋白质聚集回收效果

《现代食品科技》

DOI

2025

运输应激对镜鲤风味品质的影响

《广东海洋大学学报》

2025

鲟鱼不同部位营养组成比较

《广东海洋大学学报》

2025

Molecular insights into freeze-induced quality deterioration in surimi: Mechanisms and mitigation strategies.

Food Chemistry

DOI

2025

Changes in physicochemical properties of snakehead fish slices incorporated with nano fish bones during freeze-thaw cycles: Effects of marinating methods.

Food Chemistry

DOI

2025

Effect of ice crystal formation on the mechanical and protein properties of grass carp (Ctenopharyngodon idella) flesh: Contributions of salt ions and freezing rate.

Food Chemistry

DOI

2025

Proteomic analysis of exudates reveals the quality of marinated snakehead fish slice as affected by precooling and freezing treatments.

Food Chemistry

DOI

2025

Impact of freezing technologies on the quality of catfish (Ictalurus punctatus) fillets: Insights from protein properties and ice crystal analysis

International journal of refrigeration

DOI

2025

Preliminary Exploration on the Regulatory Mechanism of Ionic Strength on Conformation and Hydration of Silver Carp Myosin

Foods

DOI

2025

Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions

Innovative Food Science & Emerging Technologies

DOI

2025

Superior ammonia nitrogen adsorption capacity and reusability biochar microsphere applied in live fish transportation

Chemical Engineering Journal

DOI

2025

Mitigating Effect of Ginger Extract on Survival Rate and Muscle Quality of Crucian Carp (Carassius auratus) Under Transportation Stress

International Journal of Molecular Sciences

DOI

2025

Natural nano-fish bone as novel Pickering stabilizers: The emulsifying property

Journal of Future Foods

DOI

2025

Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition

Ultrasonics sonochemistry

DOI

2025

Fasting influences the muscle quality of fish during transportation by regulating the balance between energy metabolism and ammonia nitrogen stress

Journal of Advanced Research

DOI

2025

Transcriptomic reveals the acute exposure of ammonia nitrogen on muscle quality in fish: the coupling effect of acidity, thermal, and salinity

Aquaculture

DOI

2025

Improvement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities.

Food Research International

DOI

2025

Comprehensive molecular biology and metabolomics analysis reveal the changes on muscle quality of Megalobrama amblycephala exposure to ammonia nitrogen during transportation.

Food Research International

DOI

2025

High efficient protein recovery from surimi rinsing wastewater by coupling isoelectric and electrophoretic effects in an electric field

Innovative Food Science & Emerging Technologies

DOI

2025

Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

Foods

DOI

2025

Bambara Groundnut Pericarp–Derived Carbon Dots: Reinforcement of Gelatin/PLA Bilayer Films and Their Function as Preservative in Packed Asian Seabass Slices

Journal of Food Science

DOI

2025

Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect

Food Chemistry

DOI

2025

Effects of ammonia stress and ascorbic acid mitigation on the quality of muscle, surimi and gel on silver carp: Insight from protein, water distribution and microstructure

LWT

DOI

2025

Enhancing Muscle Quality in Largemouth Bass (Micropterus salmoides) through Temporary Rearing: An Inside-Out Purification Approach for Premium Yusheng

Journal of Future Foods

DOI

2025

Exploring the Muscle Quality of Olive Flounder ( Paralichthys olivaceus ) Under Pre-Slaughter Hypoxic Stress Using a UPLC-QTOF-MS Based Metabolomics Method

Journal of Aquatic Food Product Technology

DOI

2025

Integrated Microbiome and Metabolomics Insights into Meat Quality Changes in Rice-Field Eel Slices During Refrigeration Storage: Effects of ε-Polylysine, Vitamin C, Epigallocatechin Gallate, and Phloretin

Foods

DOI

2025

Effects of gallic acid on squid surimi protein and heterocyclic amine during the frying process

International Journal of Biological Macromolecules

DOI

2024

鱼类运输应激反应及其对存活率影响研究进展

《广东海洋大学学报》

2024

臭氧氧化对鲢肌球蛋白流变特性的影响

《华中农业大学学报》

2024

多糖疏水性对鱼糜凝胶特性的影响

《肉类研究》

2024

改性魔芋葡甘聚糖的疏水性对鱼糜凝胶特性的影响

《肉类研究》

2024

超声预处理对鲜湿鱼粉品质的影响及其作用机制

《食品科学》

2024

水分活度降低剂对半干武昌鱼品质的影响

《肉类研究》

2024

丙三醇联合防腐剂对半干武昌鱼贮藏期间品质的影响

《肉类研究》

2024

鱼袋保活中团头鲂存活率和肌肉品质的变化

《水产学报》

2024

保活运输应激对水产动物肌肉品质影响的研究进展

《广东海洋大学学报》

2024

Nano fish bone prepared by high-energy media milling extends the shelf life of tofu during cold storage: Unlocking the restriction on water mobility.

Food Chemistry

DOI

2024

Effects of chopping and salting on the properties of pre-rigor silver carp muscle: Metabolic process, protein functionality, and ultrastructure.

Food Chemistry

DOI

2024

Uncovering the freezing energy release of salted grass carp (Ctenopharyngodon idella) flesh: Effects of water state and protein structure on the thermal properties.

Food Chemistry

DOI

2024

Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp

Food Hydrocolloids

DOI

2024

Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles

Food Hydrocolloids

DOI

2024

Lipoxygenase activity in tropical fish: Changes during surimi processing and some biochemical characterization in lizardfish (Saurida tumbil).

Journal of Food Science

DOI

2024

Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish bone.

Journal of Food Science

DOI

2024

Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels in vitro.

Food Research International

DOI

2024

Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage.

Food Research International

DOI

2024

Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation.

Food Research International

DOI

2024

A comprehensive unraveling of the mystery of reduced-salt surimi gels: from molecular mechanism to future prospects

Trends in Food Science & Technology

DOI

2024

The impact of the addition of vitamin C, NaCl, clove oil on the muscle of live blunt-snout bream during transportation

Food Bioscience

DOI

2024

Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles

Innovative Food Science & Emerging Technologies

DOI

2024

Recycled fish oil and lard: Influences on the textural and structural properties of Surimi Gels

Food Structure

DOI

2024

A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor.

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism.

Food Research International

DOI

2024

Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes.

Food Research International

DOI

2024

Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi.

International Journal of Biological Macromolecules

DOI

2024

Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels.

The Journal of the Science of Food and Agriculture

DOI

2023

高强度超声与低氯化钠盐协同作用下鲢鱼糜凝胶的品质变化

《现代食品科技》

2023

白鲢鱼鳞冻在低温下常压包装与真空包装贮藏过程中的品质变化

《现代食品科技》

2023

脱腥方式对白鲢鱼鳞冻风味特性的影响

《现代食品科技》

2023

臭氧漂洗及冷冻贮藏对鲢鱼糜蛋白氧化和风味的影响

《华中农业大学学报》

2023

鳙鱼头可食部位的营养成分分析

《华中农业大学学报》

2023

鲢鱼鳞冻预制菜的熬煮工艺优化及其凝胶特性

《华中农业大学学报》

2023

臭氧水处理对草鱼片贮藏过程中微生物群落结构的影响

《现代食品科技》

2023

用臭氧漂洗处理的鱼糜在贮藏过程中的品质变化

《现代食品科技》

2023

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

Food Chemistry Advances

DOI

2023

High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing

Food Hydrocolloids

DOI

2023

Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi

International Journal of Food Science & Technology

DOI

2023

A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding.

The Journal of the Science of Food and Agriculture

DOI

2023

Processing and Preservation of Aquatic Products

Foods

DOI

2023

Exploring the Versatility of Carbohydrates in Surimi and Surimi Products: Novel Applications and Future Perspectives.

The Journal of the Science of Food and Agriculture

DOI

2023

Recent understanding of stress response on muscle quality of fish: From the perspective of industrial chain

Trends in Food Science & Technology

DOI

2023

Comprehensive review: by-products from surimi production and better utilization

Food Science and Biotechnology

DOI

2022

不同漂洗方式的白鲢鱼糜品质比较

《现代食品科技》

2022

保活运输过程中武昌鱼肌肉品质的变化

《肉类研究》

2022

鱼浆静置时间对鱼丝品质及其微观结构的影响

《华中农业大学学报》

2022

油炸风味鱼饼的空气炸制工艺优化

《华中农业大学学报》

2022

Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi.

Food Chemistry

DOI

2022

Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures

Food Chemistry: X

DOI

2022

Insight into the mechanism on texture change of Wuchang bream muscle during live transportation using a UPLC-QTOF-MS based metabolomics method.

Food Chemistry

DOI

2022

Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process.

Food Chemistry

DOI

2022

Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms.

Food Research International

DOI

2022

Effect of Respite Time before Live Transportation on Muscle Quality of Blunt Snout (Wuchang) Bream

Foods

DOI

2022

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio

Foods

DOI

2022

Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl

Foods

DOI

2022

Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi.

The Journal of the Science of Food and Agriculture

DOI

2022

Cryoprotective Roles of Carboxymethyl Chitosan during the Frozen Storage of Surimi: Protein Structures, Gel Behaviors and Edible Qualities

Foods

DOI

2022

Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.

The Journal of the Science of Food and Agriculture

DOI

2022

Effects of different calcium salts on the physicochemical properties of sliver carp myosin

Food Bioscience

DOI

2021

高能湿法球磨制备鱼胶原肽螯合钙及其理化特征

《水产学报》

2021

物流运输对鱼类肌肉品质影响研究进展

《肉类研究》

2021

臭氧漂洗过程中鱼肉组分溶出及其对鱼糜品质的影响

《中国食品学报》

DOI

2021

In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking.

Food Chemistry

DOI

2021

Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption.

Food Chemistry

DOI

2021

Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees

Food Hydrocolloids

DOI

2021

Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition.

Food Chemistry

DOI

2021

Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp.

Food Chemistry

DOI

2021

Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees.

Food Chemistry

DOI

2021

In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase)

DOI

2021

The effect of cross-linking degrees on physicochemical properties of surimi gel as affected by MTGase.

The Journal of the Science of Food and Agriculture

DOI

2021

Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi

DOI

2021

Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree.

International Journal of Biological Macromolecules

DOI

2020

臭氧漂洗工艺对鲢鱼糜品质的影响

《华中农业大学学报》

2020

Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid.

Food Chemistry

DOI

2020

In vitro pepsin digestion characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking induced by setting time and microbial transglutaminase (MTGase).

Journal of Agricultural and Food Chemistry

DOI

2020

Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking.

Food Chemistry

DOI

2020

Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage

LWT

DOI

2020

Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince.

Food Chemistry

DOI

2020

Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel

DOI

2020

Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions.

Food & Function

DOI

2020

Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling

DOI

2020

Effect of pre-chilling time on the physicochemical properties of channel catfish during frozen storage

DOI

2020

Small‐size effect on physicochemical properties of micronized fish bone during heating

DOI

2020

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Ultrasonics sonochemistry

DOI

2020

Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing.

International Journal of Biological Macromolecules

DOI

2019

4种蛋白酶对鲢鱼骨汤特性的影响

《华中农业大学学报》

DOI

2019

真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响

《现代食品科技》

DOI

2019

臭氧氧化对鲢肌球蛋白热聚集的影响

《华中农业大学学报》

DOI

2019

葡聚糖及其糖基化修饰对白鲢鱼糜凝胶特性的影响

《中国食品学报》

DOI

2019

Structural and biochemical properties of silver carp surimi as affected by comminution method.

Food Chemistry

DOI

2019

The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase.

Food Chemistry

DOI

2019

Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

Food Hydrocolloids

DOI

2019

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

Food Hydrocolloids

DOI

2019

In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

Food Hydrocolloids

DOI

2019

Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi

LWT

DOI

2019

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Food Hydrocolloids

DOI

2019

Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase

LWT

DOI

2019

Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus).

Food Chemistry

DOI

2019

Biochemical and gelling properties of silver carp surimi as affected by harvesting season and chopping time

Journal of food processing and preservation

DOI

2019

A quantitative comparable study on multi-hierarchy conformation of acid and pepsin-solubilized collagens from the skin of grass carp (Ctenopharyngodon idella).

Materials Science and Engineering C: Materials for Biological Applications

DOI

2019

Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

Journal of Food Quality

DOI

2019

Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing.

The Journal of the Science of Food and Agriculture

DOI

2018

Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix).

Food Chemistry

DOI

2018

Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix).

Food Chemistry

DOI

2018

Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system.

The Journal of the Science of Food and Agriculture

DOI

2018

Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.

The Journal of the Science of Food and Agriculture

DOI

2017

斩拌方式和氯化钠浓度对白鲢鱼糜品质特性的影响

《现代食品科技》

2017

六种纳米化鱼骨的理化特性比较研究

《现代食品科技》

2017

水解进程对酶法制备的鱼鳞胶原蛋白肽性能的影响

《华中农业大学学报》

2017

白鲢鱼糜斩拌工艺参数优化研究

《食品科学技术学报》

2017

纳米鱼骨增强鱼肉肌动球蛋白凝胶强度的机制研究

《食品科学技术学报》

2017

转谷氨酰胺酶诱导的鱼糜凝胶及其体外消化

《食品科技》

DOI

2017

加热模式和可得然胶对白鲢鱼糜胶凝特性的影响

《现代食品科技》

2017

Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels

DOI

2017

Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin

Food and Bioprocess Technology

DOI

2017

Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure

Food and Bioprocess Technology

DOI

2017

Effects of ozone treatments on the physicochemical changes of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) during frozen storage

DOI

2016

预处理方式对微粒化白鲢鱼骨泥物理特性的影响

《华中农业大学学报》

2016

不同预处理方法对酶法制备的草鱼鳞胶原蛋白肽特性的影响

《华中农业大学学报》

2016

加工方式对微粒化鱼骨泥营养品质的影响

《华中农业大学学报》

2016

一种以鱼鳞为原料的多产物联产工艺的建立与优化

《食品工业科技》

2016

Effects of storage temperature and time on freshness and biogenic amines of Monopterus albus muscle.

2016

高エネルギー湿式ボールミル中の魚骨粒子の破壊動力学とカルシウム放出に影響を及ぼす熱処理【Powered by NICT】

2016

Preparation and Characterization of Ultrafine Fish Bone Powder

DOI

2016

Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling

DOI

2015

冷藏和热加工对鲢肌肉主要滋味活性物质的影响

《华中农业大学学报》

2015

Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.

Food Chemistry

DOI

2015

Physicochemical properties of nano fish bone prepared by wet media milling

DOI

2015

Optimum processing conditions for slowly heated surimi seafood using protease-laden Pacific whiting surimi

LWT

DOI

2014

冷藏和加热对鲢肌肉挥发性成分的影响

《华中农业大学学报》

2014

Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.

Food Chemistry

DOI

2014

Gelling properties of surimi as affected by the particle size of fish bone

DOI

2012

鱼肉和猪肉的微观结构与基本组成的比较研究

《食品科学》

2023

Mechanism of ammonia nitrogen on the muscle quality of Wuchang bream (Megalobrama amblycephala) during transportation: effects of exposure models

DOI

2024

Fish Waste and By-Product as a Source of Calcium

Sustainable materials and technology

DOI