Meiqi Dang, Shang Sang, Qian Janice Wang, Shanbai Xiong, Ru Liu, Tao Yin, Juan You (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
Ziaur Rahman, Lianzi Zhang, Yajin Zhang, Arsalan Khan, Junaid Khan, Soottawat Benjakul, Qilin Huang, Shanbai Xiong, Juan You, Ru Liu, Dan Jia, Tao Yin (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
Yunyue Shan, Wenrong Li, Ramy M. Khoder, Tong Li, Yiling Tian, Shanbai Xiong, Yueqi An (2026). Reduction of warmed-over flavor in surimi products through unpackaging and boiling: Inhibition of formation and release of key compounds. LWT.DOI
Zeru Xu, Tianfang Duan, Shanbai Xiong, Yixiang Wang, Jin Zhang, Hongying Du (2026). Screening of polyphenolic cathepsin B inhibitors and proteomic insights into muscle protection in grass carp during chilled storage. Food Chemistry.DOI
Yajin Zhang, Ziaur Rahman, Hongwei Song, Shanbai Xiong, Tao Yin, Ru Liu, Juan You (2026). Low kinetic perturbation by the rapidly advancing ice-water interface suppresses Na+/Cl− induced myofibrillar protein network assembly. Food Chemistry.DOI
Cheng Guo, Guodong Xu, Shanbai Xiong, Tao Yin, Ru Liu, Juan You (2026). Ozone-mediated microbial succession and kinetic for refrigerated grass carp (Ctenopharyngodon idella) fillets. International Journal of Food Microbiology.DOI
Yiling Tian, Tong Li, Yunyue Shan, Shanbai Xiong, Ru Liu, Yueqi An (2026). Synergistic flavor enhancement and polycyclic aromatic hydrocarbons inhibition in roasted fish by Perilla-clam/yeast composite extracts: Regulation of Maillard reaction and lipid oxidation pathways. Food Chemistry.DOI
Jinling Li, Jiaran Shen, Wangyang Shen, Weiping Jin, Cheng Guo, Shanbai Xiong, Yang Hu (2026). Comparative study on the in vitro digestive characteristics of surimi gels cross-linked by EGCG and/or TGase. Food Chemistry X.DOI
Renyu Zheng, Hongyu Zhou, Nayyar Iqbal, Yanyang Wu, Yuzhu Zhi, Ramy M. Khoder, Ibrahim Khalifa, Shanbai Xiong, Youming Liu (2026). Elucidating the synergistic interplay between soybean oil and ionic polysaccharides in modulating the gelation behavior of surimi: A molecular perspective. Food Chemistry.DOI
Xiaodong Li, Huihui Dai, Yanhong Bai, Boning Mao, Xiaoying Luo, Lovedeep Kaur, Tao Yin, Shanbai Xiong (2026). Enhancing the nutritional profile and in vitro digestion properties of dual-protein extrudates by blending surimi with soybean flour. LWT.DOI
Huifang Yang, Tong Li, Wenhao Yang, Yunyue Shan, Shanbai Xiong, Yueqi An (2026). Key enzymes and reaction pathways driving intensified fishy odor in chilled grass carp fillets: Kinetic analysis of “substrate-enzyme” simulated systems. Food Chemistry.DOI
Xiaoying Luo, Yuelei Lei, Xiaodong Li, Guoyan Ren, Bin Zhang, Zhijun Qiu, Wenchao Liu, Shanbai Xiong, Yang Hu (2026). Potential mechanisms of taste changes in surimi gels with typical cross-linking degrees during frozen storage: Based on ice crystals, water migration, and intermolecular interactions. Food Chemistry.DOI
Zijuan Li, Qingxiang Feng, Yanlei Gao, Tao Yin, Juan You, Shanbai Xiong, Ru Liu (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
Yajin Zhang, Huiyuan Jin, Hongwei Song, Ramy M. Khoder, Shanbai Xiong, Tao Yin, Ru Liu, Qilin Huang, Juan You (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
Runlin Wu, Jingwen Sun, Xia Mou, Shanbai Xiong, Ru Liu (2026). Grape seed extract incorporated into konjac glucomannan-based batter inhibits acrylamide and advanced glycation end products in fried fish nuggets. Food Chemistry.DOI
Yiling Tian, Hanpu Gao, Tong Li, Yunyue Shan, Shanbai Xiong, Ru Liu, Yueqi An (2026). Mechanism of flavor enhancement by yeast extract and clam extract in ginger-surimi cake: Insights from flavoromics and machine learning. Food Research International.DOI
Junhong Xie, Li Feng, F. X. Deng, Wei Yue, Wei Liang, Qiannan Zhao, Wentao Ma, Jianhua Rong, Shanbai Xiong, Yang Hu (2026). Proanthocyanidin/laccase-mediated cross-linking enhances the structural stability and rheological properties of collagen solutions. Food Hydrocolloids.DOI
Ling Peng, Tao Yin, Shanbai Xiong, Juan You, Ru Liu, Qiling Huang, Soottawat Benjakul, Dan Jia (2025). Transcriptomic reveals the acute exposure of ammonia nitrogen on muscle quality in fish: the coupling effect of acidity, thermal, and salinity. Aquaculture.DOI
Meiqi Dang, Libin Cai, Xiaodong Li, Juan You, Ru Liu, Shanbai Xiong, Yueqi An (2025). Mechanisms of quality deterioration in noodle-shaped surimi gels: Insights from the impact of setting temperatures on protein structure. LWT.DOI
Meiqi Dang, Shuning Cao, Shang Sang, Shanbai Xiong, Ru Liu, Tao Yin, Juan You (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
Tong Li, Yunyue Shan, Yiling Tian, Wenhao Yang, Shanbai Xiong, Yueqi An (2025). Hierarchical protein structural changes drive flavor modulation in frozen surimi gels: Synergistic effects of thawing and reheating. Journal of Future Foods.DOI
Ziaur Rahman, Yajin Zhang, Arsalan Ali Khan, Soottawat Benjakul, Qilin Huang, Shanbai Xiong, Juan You, Ru Liu, Tao Yin (2025). Proteomic analysis of exudates reveals the quality of marinated snakehead fish slice as affected by precooling and freezing treatments. Food Chemistry.DOI
Qiqi Li, Shuo Shen, Shanbai Xiong, Tao Yin, Juan You, Ru Liu (2025). Natural yeast proteins as pickering particles: structural features driving their emulsification behavior. Food Hydrocolloids.DOI
Zhijun Yang, Qing Xiong, Tao Yin, Juan You, Shanbai Xiong, Ru Liu (2025). Molecular insights into freeze–induced quality deterioration in surimi: Mechanisms and mitigation strategies. Food Chemistry.DOI
Xia Gao, Meng Gui, Shengjun Chen, Hu Xiao, Juan You, Tao Yin, Yang Hu, Shanbai Xiong, Ru Liu (2025). Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition. Ultrasonics Sonochemistry.DOI
Xiaofeng Zhan, Shuhui Yang, Wei‐Xia Zhou, Yanyan Wang, Jianhua Rong, Youming Liu, Chuan Li, Yongqiang Zhao, Shanbai Xiong, Yang Hu (2025). Simulated analog crayfish meat based on 3D print: Effect of crayfish oil emulsion on gel properties of surimi. Food Research International.DOI
Ling Peng, Chaoping Liu, Tao Yin, Shanbai Xiong, Juan You, Ru Liu, Qilin Huang (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
Wenli Yan, Zhihan Ouyang, Xiaoying Luo, Rankun Xiao, Siqiao Liao, Fatang Jiang, Yonghui Li, Shanbai Xiong, Tao Yin, Xiangwei Zhu (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
Nayyar Iqbal, Maria Kibtia, Ramy M. Khoder, Miral Javed, Ibrahim Khalifa, Rimsha Kanwal, Renyu Zheng, Shanbai Xiong, Youming Liu (2025). Valorization of peanut shell polyphenols as natural antioxidants for preserving silver carp mince during refrigerated storage. Food Chemistry.DOI
Qin Yang, Wei‐Xia Zhou, Die Hu, Chuan Li, Lu Zhang, Yongqiang Zhao, Shengbi Zou, Ru Liu, Youming Liu, Jianhua Rong, Shanbai Xiong, Yang Hu (2025). Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels. Food Chemistry.DOI
Renyu Zheng, Haiping Zhang, Hongyu Zhou, Jiajia Kang, Nayyar Iqbal, Yuzhu Zhi, Shanbai Xiong, Youming Liu (2025). Unlocking bioavailability: Hydroxyl radical oxidation boosts digestibility and antioxidant capacity in silver carp myofibrillar protein gels. International Journal of Biological Macromolecules.DOI
Qin Yang, Jinling Li, Wentao Ma, Ru Liu, Shengbi Zou, Yongqiang Zhao, Shanbai Xiong, Jianhua Rong, Yang Hu (2025). Insights into the synergistic cross-linking effect of EGCG and TGase on surimi gels. Food Chemistry.DOI
Gaomin Han, Qiqi Li, Hui Hong, Juan You, Tao Yin, Shanbai Xiong, Ru Liu (2025). Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure. Food Research International.DOI
Xiaoying Luo, Guoyan Ren, Shanbai Xiong, Yueqi An, Kang Huang, Yang Hu (2025). Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis. Food Chemistry X.DOI
Yajin Zhang, Huiyuan Jin, Ziaur Rahman, Shanbai Xiong, Tao Yin, Ru Liu, Qilin Huang, Juan You (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
Ling Peng, Tao Yin, Zhiyong Song, Shanbai Xiong, Ru Liu, Juan You, Qiling Huang (2025). Superior ammonia nitrogen adsorption capacity and reusability biochar microsphere applied in live fish transportation. Chemical Engineering Journal.DOI
Ling Peng, Ziaur Rahman, Yuanyong Tian, Tao Yin, Shanbai Xiong, Juan You, Ru Liu, Lan Wang, Qilin Huang, Huawei Ma (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
Xiaoying Luo, Guoyan Ren, Yang Qin, Yueqi An, Juntao Zhang, Evgeny A. Shirshin, Shanbai Xiong, Yang Hu (2025). Investigation of the protective mechanisms of liquid nitrogen spray freezing and TGase cross-linking on the structural characteristics of surimi gels during frozen storage. Food Chemistry.DOI
Ling Peng, Juan You, Ru Liu, Yong Long, Guili Song, Soottawat Benjakul, Shanbai Xiong, Ziaur Rahman, Qiling Huang, Sheng Chen, Tao Yin (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
Huifang Yang, Wenhao Yang, Yuting Zhang, Ramy M. Khoder, Shanbai Xiong, Yueqi An (2025). Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value. Journal of Agricultural and Food Chemistry.DOI
Wei Liang, Xiaofeng Zhan, Pengkai Wang, Chuan Li, Lu Zhang, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu (2025). Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends. Food Research International.DOI
Zhijun Yang, Qing Xiong, Tao Yin, Juan You, Shanbai Xiong, Ru Liu (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
Huifang Yang, Jing Qiu, Ramy M. Khoder, Shanbai Xiong, Ru. Liu, Yueqi An (2025). Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides. Food Hydrocolloids.DOI
Qin Yang, Junhong Xie, Yuting Zhang, Yiling Tian, Liang Song, Yongqiang Zhao, Jian Xiong, Ru Liu, Jianhua Rong, Shanbai Xiong, Yang Hu (2025). Structural evaluation and formation regularities of garlic clove-like meat in prefabricated grass carp. Food Chemistry.DOI
Ziaur Rahman, Yajin Zhang, Abroo Tabasum, Jirawat Yongsawatdigul, Qilin Huang, Shanbai Xiong, Juan You, Ru Liu, Tao Yin (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
Huifang Yang, Ramy M. Khoder, Shanbai Xiong, Juan You, Yueqi An (2025). Unraveling the link between lipid oxidation and off-flavor development in grass carp fillets ( Ctenopharyngodon idellus ) during cold storage: a non-targeted lipidomics approach. Food Science and Human Wellness.DOI
Nayyar Iqbal, Miral Javed, Ramy M. Khoder, Areej Areej, Renyu Zheng, Shanbai Xiong, Ibrahim Khalifa, Hassan Barakat, Youming Liu (2024). Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles. Ultrasonics Sonochemistry.DOI
Jinling Li, Ying Mao, Wangyang Shen, Weiping Jin, Shanbai Xiong, Yang Hu (2024). A comparative study of the effects of three typical phenolic compound on surimi gel and its mechanism. LWT.DOI
Kun‐Lin Yang, Runlin Wu, Ramy M. Khoder, Shanbai Xiong, Ru Liu (2024). Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during salting. Journal of Food Engineering.DOI
Shuiqing Ji, Renyu Zheng, Jiajia Kang, Yuzhu Zhi, Shanbai Xiong, Youming Liu (2024). Antibacterial mechanism of vitamin K3-mediated photodynamic inactivation against Pseudomonas fluorescens and its influences on blunt bream (Megalobrama amblycephala) quality. Food Research International.DOI
Hui Zhu, Zeru Xu, Renyu Zheng, Jiajia Kang, Linna Gao, Shanbai Xiong, Youming Liu (2024). Discovering the antioxidant properties and interaction mechanisms of rosmarinic acid and kaempferol with grass carp hemoglobin: An experimental studies and molecular simulations perspective. Food Chemistry.DOI
Xuxu Li, Mingcong Fan, Qilin Huang, Siming Zhao, Shanbai Xiong, Dapeng Li (2024). Swelling than diffusion behavior of starch under protein crowding conditions affects the texture of the protein/starch blend gels. Food Hydrocolloids.DOI
Jinling Li, Ying Mao, Wangyang Shen, Weiping Jin, Shanbai Xiong, Yang Hu (2024). Effect of epigallocatechin gallate/transglutaminase synergistic cross-linking on the flavor of surimi gels. Food Chemistry.DOI
Yue Zhou Wei, Junhong Xie, Hong Ran, Shanbai Xiong, JianHua Rong, Pengkai Wang, Yang Hu (2024). Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H 2 O 2 ‐induced oxidative stress. Journal of Food Science.DOI
Zeru Xu, Hongying Du, Yixiang Wang, Zhou Gong, Shanbai Xiong (2024). New insights into the reduction of protein degradation in freshwater fish by proanthocyanidins: Inhibition mechanism and the conformational changes of endogenous cathepsin B. Food Chemistry.DOI
Tianfang Duan, Zeru Xu, Shanbai Xiong, Hongying Du (2024). Water‐soluble chlorogenic acid‐chitosan and polydatin‐chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation. Journal of the Science of Food and Agriculture.DOI
Jingjing Huang, Tao Yin, Shanbai Xiong, Qilin Huang (2024). Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels. Journal of the Science of Food and Agriculture.DOI
Yongxin Niu, Qin Feng Gao, Shanbai Xiong, Xiaoying Luo, Juan You, Yueqi An (2024). The mechanism of improving the flavor quality of bighead carp (Aristichthys nobilis) by the short-term micro-flowing water treatment. Journal of Food Composition and Analysis.DOI
Ziaur Rahman, Tao Yin, Ramy M. Khoder, Abroo Tabasum, Qilin Huang, Juan You, Huawei Ma, Ru Liu, Shanbai Xiong (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
Yueqi An, Wenrong Li, Shuo Shen, Ku Li, Jianxun Guo, Shanbai Xiong (2024). Yeast extracts weakened warmed‐over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters. Journal of Food Science.DOI
Runlin Wu, Xia Mou, Shiyuan Dong, Ramy M. Khoder, Shanbai Xiong, Ru Liu (2024). Formation and kinetic analysis of AGEs in Pacific white shrimp during frying. Food Chemistry.DOI
Renyu Zheng, Guangming Liao, Jiajia Kang, Shanbai Xiong, You‐Ming Liu (2024). An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change. Food Research International.DOI
Yajin Zhang, Shanbai Xiong, Tao Yin, Ru Liu, Ziaur Rahman, Cuie Tang, Hui Hong, Juan You (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
Qiannan Zhao, Wei Liang, Zhe Xiong, Chuan Li, Lu Zhang, Jianhua Rong, Shanbai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu (2024). Digestion and absorption characteristics of iron-chelating silver carp scale collagen peptide and insights into their chelation mechanism. Food Research International.DOI
Meiqi Dang, Wenrong Li, Juan You, Shanbai Xiong, Yueqi An (2024). 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. Food Chemistry.DOI
Wei Liang, Yuhang Wang, Chuan Li, Pengkai Wang, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu (2024). Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions. Food Hydrocolloids.DOI
Jiajia Kang, Renyu Zheng, Guangming Liao, Shuiqing Ji, Hui Zhu, Shanbai Xiong, Juan You, Youming Liu (2024). The Preservation of Nano-edible Coating on Texture Stabilization of Blunt Snout Bream (Megalobrama amblycephala): Focus on Physicochemical Properties and Proteomics Analysis. Food and Bioprocess Technology.DOI
Tianhao Ying, Chenghong Jiang, Sadia Munir, Ru Liu, Tao Yin, Juan You, Jianhua Rong, Shanbai Xiong, Yang Hu (2024). Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/β-cyclodextrin microcapsules for chilling preservation of grass carp fillets. Food Chemistry.DOI
Ling Peng, Liangzi Zhang, Shanbai Xiong, Juan You, Ru Liu, Defeng Xu, Qilin Huang, Huawei Ma, Tao Yin (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
Jinggui Nie, Chao Xue, Shanbai Xiong, Tao Yin, Qilin Huang (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
Xiaoying Luo, Kang Huang, Yali Yu, Yang Qin, Huifang Yang, Shanbai Xiong, Yueqi An, Yang Hu (2024). 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. Food Chemistry.DOI
Xiaoying Luo, Kang Huang, Yuelei Lei, Yueqi An, Shanbai Xiong, Yang Hu (2024). 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. Journal of Food Engineering.DOI
Sadia Munir, Yue Zhou Wei, Jinling Li, Xiaoyue Yu, Tianhao Ying, Ru Liu, Juan You, Shanbai Xiong, Yang Hu (2023). Effects of Phenolics on the Physicochemical and Structural Properties of Collagen Hydrogel. Polymers.DOI
Haiping Zhang, Xiaoyue Yu, Juan You, Shanbai Xiong, Youming Liu (2023). Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel. LWT.DOI
Wei Liang, Fanghui Deng, Yuhang Wang, Yue Zhou Wei, Die Hu, Die Hu, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu (2023). Interfacial behavior and micro-rheological performance of Pickering emulsions co-stabilized by β-cyclodextrin and xanthan gum. Food Hydrocolloids.DOI
Runlin Wu, Caihua Jia, Jianhua Rong, Shanbai Xiong, Ru Liu (2023). Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp. Foods.DOI
Yuelei Lei, Mingyan Ai, Sufang Lu, Hongliang Xu, Lan Wang, Jin Zhang, Shanbai Xiong, Yang Hu (2023). Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi). Food Chemistry X.DOI
Zeru Xu, Zhou Gong, Sultan Murium, Shanbai Xiong, Hongying Du (2023). Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets. LWT.DOI
Xia Gao, Kaiqi Li, Shanbai Xiong, Ru Liu (2023). Changes in Transglutaminase Activity and Its Contribution to Gelation Properties of Low-Salt Myosin Under Ultrasound. Food and Bioprocess Technology.DOI
Xia Gao, Qingxiang Feng, Kaiqi Li, Shanbai Xiong, Ru Liu (2023). Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound. Food and Bioprocess Technology.DOI
Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong (2023). Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients. Food Chemistry X.DOI
Hanwei Zhang, Shanbai Xiong, Xiaoyue Yu, Yueqi An (2023). Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods. Trends in Food Science & Technology.DOI
Libin Cai, Xia Gao, Shanbai Xiong, Yueqi An, Lin Yi, Juan You, Ru Liu (2023). Effect of material temperatures on quality of fish vermicelli, a noodle‐shaped surimi product. Journal of Food Science.DOI
Zeru Xu, Hongying Du, Anne Manyande, Shanbai Xiong (2023). A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study. Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy.DOI
Dan Wu, Qilin Huang, Shanbai Xiong, Tao Yin (2023). Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi. International Journal of Food Science & Technology.DOI
Yuhang Wang, Die Hu, Die Hu, Yue Zhou Wei, Juan You, Tao Yin, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu (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
Yueqi An, Ruan Qiufeng, Wenrong Li, Zhang Xuezhen, Shanbai Xiong (2023). Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods. Food Chemistry.DOI
Xiaoying Luo, Kang Huang, Yongxin Niu, Xu Zhang, Yueqi An, Ru Liu, Shanbai Xiong, Yang Hu (2023). Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees. Food Chemistry.DOI
Yueqi An, Nian Liu, Jian Xiong, Pei Shan Li, Shuo Shen, Xianwu Qin, Shanbai Xiong, Dan Wu, Qilin Huang (2023). Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature. Food Chemistry Advances.DOI
Jinggui Nie, Chao Xue, Yueqi An, Shanbai Xiong, Qilin Huang (2023). Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems. Journal of Food Engineering.DOI
Yonggang Chen, Yuhang Wang, Ru Liu, Shanbai Xiong, Yan Xü, Yang Hu (2023). Effects of microbial transglutaminase on the gelling property and in vitro digestibility of fish scale gelatin from grass carp. Food Bioscience.DOI
Xuxu Li, Xinran Yue, Qilin Huang, Shanbai Xiong (2023). Insight into the spatial distribution and interaction model of heat-induced micro- and nano-starch/myofibrillar protein blends. International Journal of Biological Macromolecules.DOI
Wenrong Li, Li Wen, Shanbai Xiong, Shuting Xiao, Yueqi An (2023). 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. Food Chemistry.DOI
Jing Qiu, Libin Cai, Shanbai Xiong, Juan You, Tao Yin, Yueqi An (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
Jingwen Sun, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Shanbai Xiong, Ru Liu (2022). Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods.DOI
Mengying Cheng, Haiping ZHANG, Youming Liu, Shanbai Xiong (2022). Effect of Glucose Oxidase on Gel Properties of Surimi from Silver Carp. DOAJ (DOAJ: Directory of Open Access Journals).DOI
Qian Zhang, Ru Liu, Margrét Geirsdóttir, Shiyu Li, Tumi Tómasson, Shanbai Xiong, Xiuchen Li, María Guðjónsdóttir (2022). Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa. Processes.DOI
Xiaoyue Yu, Haiping Zhang, Yi‐Liang Miao, Shanbai Xiong, Yang Hu (2022). Recent strategies of collagen-based biomaterials for cartilage repair: from structure cognition to function endowment. Journal of Leather Science and Engineering.DOI
Guangming Liao, Haiping Zhang, Yiren Jiang, Miral Javed, Shanbai Xiong, Youming Liu (2022). Effect of lipoxygenase-catalyzed linoleic acid oxidation on structural and rheological properties of silver carp (Hypophthalmichthys molitrix) myofibrillar protein. LWT.DOI
Lulu Liu, Yuxin Xiong, Tao Yin, Shanbai Xiong, Juan You, Ru Liu, Qilin Huang, Liu Shi (2022). Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi. Journal of the Science of Food and Agriculture.DOI
Wenjin Wu, Feng Que, Xuehong Li, Liu Shi, Wei Deng, Xiaoyan Fu, Guangquan Xiong, Sun Jing, Lan Wang, Shanbai Xiong (2022). Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels. Foods.DOI
Qian Zhang, Shiyu Li, Minqi Zhang, Gang Mu, Xiuchen Li, Guochen Zhang, Shanbai Xiong (2022). Heat Pump Drying of Kelp (Laminaria japonica): Drying Kinetics and Thermodynamic Properties. Processes.DOI
Yang Hu, Mengling Zhang, Yu Zhao, Xia Gao, Juan You, Tao Yin, Shanbai Xiong, Ru Liu (2022). Effects of different calcium salts on the physicochemical properties of sliver carp myosin. Food Bioscience.DOI
Zeru Xu, Qiongju Cao, Anne Manyande, Shanbai Xiong, Hongying Du (2022). 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. Food Chemistry.DOI
Xia Gao, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong, Ru Liu (2022). Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl. Foods.DOI
Xiaodong Li, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong, Hongshan Rong (2022). Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods.DOI
Zhiwei HU, Hongyu Zhou, Youming Liu, Shanbai Xiong (2022). Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles. DOAJ (DOAJ: Directory of Open Access Journals).DOI
Yudong Wang, Zhuang Yang, Hao Yan, Yanxuan Lü, Xingqun Deng, Yang Hu, Shanbai Xiong, Hong Yang (2022). The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp. Food Chemistry.DOI
Xia Gao, Juan You, Tao Yin, Shanbai Xiong, Ru Liu (2022). Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi. Food Chemistry.DOI
Chao Xue, Juan You, Shanbai Xiong, Tao Yin, Wenyi Du, Qilin Huang (2022). Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process. Food Chemistry.DOI
Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong, Xiaobo Hu (2022). Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria. Foods.DOI
Ikram Ullah, Ramy M. Khoder, Tao Yin, Juan You, Qilin Huang, Ru Liu, Shanbai Xiong (2022). Gelation properties of tofu induced by different coagulants: Effects of molecular interactions between nano-sized okara dietary fiber and soybean proteins. Food Chemistry.DOI
Ling Peng, Juan You, Lan Wang, Shanbai Xiong, Qilin Huang, Tao Yin (2022). Effect of Respite Time before Live Transportation on Muscle Quality of Blunt Snout (Wuchang) Bream. Foods.DOI
Ling Peng, Juan You, Lan Wang, Shi Liu, Tao Liao, Qilin Huang, Shanbai Xiong, Tao Yin (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
Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong (2022). Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry.DOI
Xiaoyue Yu, Chao Weng, Haiping Zhang, Zibo Qin, Yi‐Liang Miao, Heng Wang, Shanbai Xiong, Jianhua Rong, Yang Hu (2022). ‘Multiple and short-range’ cross-linking of dialdehyde carboxymethyl cellulose contributes to regulating the physicochemical property of collagen fibril. International Journal of Biological Macromolecules.DOI
Chao Xue, Juan You, Huimin Zhang, Liyuan Zhao, Shanbai Xiong, Tao Yin, Qilin Huang (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
Xiaoyun Zhao, Xiaofen Wang, Lingjun Zeng, Qilin Huang, Jiaqi Zhang, Xing Wen, Shanbai Xiong, Tao Yin, Binjia Zhang (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
Mengxue Fang, Juan You, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Shanbai Xiong (2021). Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption. Food Chemistry.DOI
Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong (2021). Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix). Food Chemistry.DOI
Yueqi An, Shanbai Xiong, Yanping L. Qian, Michael C. Qian (2021). In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry. Food Chemistry.DOI
Yuan Cao, Liyuan Zhao, Qilin Huang, Shanbai Xiong, Tao Yin, Zhiyu Liu (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
Xiaoying Luo, Shuting Xiao, Qiufeng Ruan, Qin Feng Gao, Yueqi An, Yang Hu, Shanbai Xiong (2021). Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying. Food Chemistry.DOI
Wenli Yan, Tao Yin, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang (2021). Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree. International Journal of Biological Macromolecules.DOI
Miral Javed, Sadia Munir, Nayyar Iqbal, Shanbai Xiong, Youming Liu (2021). Influence of Rosmarinic Acid on Biochemical and Structural Properties of Silver Carp Myofibrillar Protein under MetHemoglobin Catalyzed Docosahexaenoic Acid Oxidative Stress. Journal of Aquatic Food Product Technology.DOI
Shichen Zhu, Jiehang Yu, Shanbai Xiong, Yuting Ding, Xuxia Zhou, Yang Hu, Wenxin Chen, Yuanli Lin, Linrui Dao (2021). Fabrication and insights into the mechanisms of collagen‐based hydrogels with the high cell affinity and antimicrobial activity. Journal of Applied Polymer Science.DOI
Wen-Yan Zhou, Hongbin Deng, Shanbai Xiong, Qilin Huang (2021). Fabrication and characterization of electrospun nanofibers of Hypophthalmichthys molitrix sarcoplasmic protein recovered by acid‐chitosan flocculation coupling treatment. Journal of Applied Polymer Science.DOI
Caihua Jia, Shanjun Huang, Ru Liu, Juan You, Shanbai Xiong, Binjia Zhang, Jianhua Rong (2021). Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying. Colloids and Surfaces A Physicochemical and Engineering Aspects.DOI
Xuxu Li, Mingcong Fan, Qilin Huang, Siming Zhao, Shanbai Xiong, Tao Yin, Binjia Zhang (2021). Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp. Food Chemistry.DOI
Mengxue Fang, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You (2021). In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase). Food Hydrocolloids.DOI
Mengxue Fang, Xiaoying Luo, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You (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
Hongying Du, Chen Liu, Ozan Ünsalan, Cisem Altunayar‐Unsalan, Shanbai Xiong, Anne Manyande, Hongli Chen (2021). Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage. International Journal of Biological Macromolecules.DOI
Xia Gao, Jirawat Yongsawatdigul, Runlin Wu, Juan You, Shanbai Xiong, Hongying Du, Ru Liu (2021). Effect of ultrasound pre-treatment modes on gelation properties of silver carp surimi. LWT.DOI
Hongying Du, Shanbai Xiong, Hao Lv, Siming Zhao, Anne Manyande (2021). Comprehensive analysis of transcriptomics and metabolomics to understand the flesh quality regulation of crucian carp (Carassius auratus) treated with short term micro-flowing water system. Food Research International.DOI
Mengxue Fang, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You (2021). Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees. Food Chemistry.DOI
Chao Xue, Juan You, Huimin Zhang, Shanbai Xiong, Tao Yin, Qilin Huang (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
Xiaoyue Yu, Jinling Li, Mingtao Yang, Cheng Chen, Sadia Munir, Juan You, Tao Yin, Ru Liu, Shanbai Xiong, Yang Hu (2021). Role of epigallocatechin gallate in collagen hydrogels modification based on physicochemical characterization and molecular docking. Food Chemistry.DOI
Haiping Zhang, Yijun Zhang, Miral Javed, Mengying Cheng, Shanbai Xiong, Youming Liu (2021). Gelatin hydrolysates from sliver carp ( Hypophthalmichthys molitrix ) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince. International Journal of Food Science & Technology.DOI
Yueqi An, Shanbai Xiong, Ru Liu, Juan You, Tao Yin, Yang Hu (2021). The effect of cross‐linking degree on physicochemical properties of surimi gel as affected by MTGase. Journal of the Science of Food and Agriculture.DOI
Liu Shi, Tao Yin, Qilin Huang, Juan You, Yang Hu, Dan Tong Jia, Shanbai Xiong (2021). Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi. Food Science and Human Wellness.DOI
Miral Javed, Wumei Yu, Hong Yang, Shanbai Xiong, Youming Liu (2021). Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp ( Hypophthalmichthys molitrix ) mince as affected by pH. Journal of Food Processing and Preservation.DOI
Jing Wang, Chen Chen, Yan Bo Xu, Caihua Jia, Binjia Zhang, Meng Niu, Siming Zhao, Shanbai Xiong (2021). Selection of Antioxidant Peptides from Gastrointestinal Hydrolysates of Fermented Rice Cake by Combining Peptidomics and Bioinformatics. ACS Food Science & Technology.DOI
Shichen Zhu, Xiaoyue Yu, Juan You, Tao Yin, Yuanli Lin, Wenxin Chen, Linrui Dao, Hongying Du, Ru Liu, Shanbai Xiong, Yang Hu (2020). Study of the thermodynamics and conformational changes of collagen molecules upon self-assembly. Food Hydrocolloids.DOI
Jinling Li, Sadia Munir, Xiaoyue Yu, Tao Yin, Juan You, Ru Liu, Shanbai Xiong, Yang Hu (2020). Double-crosslinked effect of TGase and EGCG on myofibrillar proteins gel based on physicochemical properties and molecular docking. Food Chemistry.DOI
Sadia Munir, Miral Javed, Yang Hu, Youming Liu, Shanbai Xiong (2020). The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract. Polymers.DOI
Xia Gao, Yaru Xie, Tao Yin, Yang Hu, Juan You, Shanbai Xiong, Ru Liu (2020). Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents. Ultrasonics Sonochemistry.DOI
Jin Zhang, Mei Li, Gaonan Zhang, Yu Ting Tian, Fanbin Kong, Shanbai Xiong, Siming Zhao, Dan Tong Jia, Anne Manyande, Hongying Du (2020). Identification of novel antioxidant peptides from snakehead (Channa argus) soup generated during gastrointestinal digestion and insights into the anti-oxidation mechanisms. Food Chemistry.DOI
Mengxue Fang, Shanbai Xiong, Yue Jiang, Tao Yin, Yang Hu, Ru Liu, Juan You (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. Journal of Agricultural and Food Chemistry.DOI
Qiongju Cao, Yuan Huang, Quan‐Fei Zhu, Mingwei Song, Shanbai Xiong, Anne Manyande, Hongying Du (2020). The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking. Food Chemistry.DOI
Yuan Huang, Hongying Du, Ghulam Mustafa Kamal, Qiongju Cao, Chen Liu, Shanbai Xiong, Anne Manyande, Qilin Huang (2020). Studies on the Binding Interactions of Grass Carp (Ctenopharyngodon idella) Myosin with Chlorogenic Acid and Rosmarinic Acid. Food and Bioprocess Technology.DOI
Ramy M. Khoder, Tao Yin, Ru Liu, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang (2020). Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid. Food Chemistry.DOI
Xuxu Li, Mingcong Fan, Qilin Huang, Siming Zhao, Shanbai Xiong, Binjia Zhang, Tao Yin (2020). Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel. Food Hydrocolloids.DOI
Xiaoying Luo, Jinling Li, Wenli Yan, Ru Liu, Tao Yin, Juan You, Hongying Du, Shanbai Xiong, Yang Hu (2020). Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing. International Journal of Biological Macromolecules.DOI
Li Wang, Siming Zhao, Youming Liu, Shanbai Xiong (2020). Quality characteristics and evaluation for sponge cakes made of rice flour. Journal of Food Processing and Preservation.DOI
Jiaojiao Zhou, Xiaoyang Wu, Juan You, Shanbai Xiong (2020). Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics. LWT.DOI
Wanlin Xie, Yuan Huang, Yuanzhi Xiang, Shanbai Xiong, Anne Manyande, Hongying Du (2020). Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods. Food and Bioprocess Technology.DOI
Hongying Du, Hao Lv, Zeru Xu, Siming Zhao, Tianwen Huang, Anne Manyande, Shanbai Xiong (2020). The mechanism for improving the flesh quality of grass carp (Ctenopharyngodon idella) following the micro-flowing water treatment using a UPLC-QTOF/MS based metabolomics method. Food Chemistry.DOI
Caihua Jia, Zhang Mingxing, Weibo Ma, Jinghuan Li, Siming Zhao, Shanbai Xiong, Xuebo Hu, Xiaohua Li (2020). Evaluation of antioxidant properties of the different tissues of vine tea ( Ampelopsis grossedentata ) in stripped canola oil and sunflower oil. Journal of Food Science.DOI
Yueqi An, Yanping L. Qian, Armando Alcázar Magaña, Shanbai Xiong, Michael C. Qian (2020). Comparative Characterization of Aroma Compounds in Silver Carp ( Hypophthalmichthys molitrix ), Pacific Whiting ( Merluccius productus ), and Alaska Pollock ( Theragra chalcogramma ) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies. Journal of Agricultural and Food Chemistry.DOI
Jiaxin Tian, Yuhang Wang, Jinling Li, Yonggang Chen, Jiarui Qinchen, Fanghui Deng, Xiaoyang Wu, Ru Liu, Shanbai Xiong, Jianhua Rong, Yang Hu (2020). Structural characteristics and physicochemical properties of fresh-water fish gelatins with different molecular weights and their potential application to food capsule film fabrication. Materials Express.DOI
Yang Jiang, Mengling Zhang, Tao Yin, Hongying Du, Shanbai Xiong, Liwei Cao, Ru Liu (2020). Small‐size effect on physicochemical properties of micronized fish bone during heating. Journal of Food Processing and Preservation.DOI
Huimin Zhang, Dan Wu, Qilin Huang, Zhiyu Liu, Xiaogang Luo, Shanbai Xiong, Tao Yin (2020). Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince. Food Chemistry.DOI
Qiongju Cao, Hongying Du, Yuan Huang, Yang Hu, Juan You, Ru Liu, Shanbai Xiong, Anne Manyande (2020). Correction to: the Inhibitory Effect of Chlorogenic Acid on Lipid Oxidation of Grass Carp (Ctenopharyngodon idellus) during Chilled Storage. Food and Bioprocess Technology.DOI
Jinling Li, Sadia Munir, Xiaoyue Yu, Tao Yin, Juan You, Ru Liu, Shanbai Xiong, Yang Hu (2020). Interaction of myofibrillar proteins and epigallocatechin gallate in the presence of transglutaminase in solutions. Food & Function.DOI
Jinling Li, Tao Yin, Shanbai Xiong, Qilin Huang, Juan You, Yang Hu, Ru Liu, Yajie Li (2019). Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling. Journal of Food Process Engineering.DOI
Jin Zhang, Hongying Du, Gaonan Zhang, Fanbin Kong, Yang Hu, Shanbai Xiong, Siming Zhao (2019). Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis. Journal of Chromatography B.DOI
Qiongju Cao, Hongying Du, Yuan Huang, Yang Hu, Juan You, Ru Liu, Shanbai Xiong, Anne Manyande (2019). The inhibitory effect of chlorogenic acid on lipid oxidation of grass carp (Ctenopharyngodon idellus) during chilled storage. Food and Bioprocess Technology.DOI
Caihua Jia, Shanjun Huang, Junjie Li, Shanbai Xiong, Juan You, Yang Hu, Ru Liu (2019). Physical Properties of Fish Oil Microcapsules Prepared with Octenyl Succinic Anhydride–Linked Starch and Maltodextrin. Food and Bioprocess Technology.DOI
Chen Chen, Ya Wen, Caihua Jia, Siming Zhao, Meng Niu, Binjia Zhang, Shanbai Xiong (2019). Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002). Journal of Food Process Engineering.DOI
Mingcong Fan, Qilin Huang, Saiyi Zhong, Xuxu Li, Shanbai Xiong, Jing Xie, Tao Yin, Binjia Zhang, Siming Zhao (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
Wei Li, Liwei Cao, Shanbai Xiong, Juan You, Yang Hu, Ru Liu (2019). Effects of pH on self-assembly of silver carp myosin at low temperature. Food Bioscience.DOI
Tao Yin, Rao Yao, Ikram Ullah, Shanbai Xiong, Qilin Huang, Juan You, Yang Hu, Liu Shi (2019). Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi. LWT.DOI
Mengxue Fang, Shanbai Xiong, Yang Hu, Tao Yin, Juan You (2019). In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase). Food Hydrocolloids.DOI
Xiaoyue Yu, Qijuan Yuan, Mingtao Yang, Ru Liu, Shichen Zhu, Jinling Li, Wanni Zhang, Juan You, Shanbai Xiong, Yang Hu (2019). Development of Biocompatible and Antibacterial Collagen Hydrogels via Dialdehyde Polysaccharide Modification and Tetracycline Hydrochloride Loading. Macromolecular Materials and Engineering.DOI
Tao Yin, Yating He, Lulu Liu, Liu Shi, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang (2019). Structural and biochemical properties of silver carp surimi as affected by comminution method. Food Chemistry.DOI
Jiaojiao Zhou, Xiaoyang Wu, Zhou Chen, Juan You, Shanbai Xiong (2019). Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics. LWT.DOI
Lulu Liu, Yating He, Liu Shi, Shanbai Xiong, Qilin Huang, Juan You, Yang Hu, Tao Yin (2019). Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing. Journal of the Science of Food and Agriculture.DOI
Yu Li, Shanbai Xiong, Tao Yin, Yang Hu, Juan You (2019). The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chemistry.DOI
Mengdie Chen, Yuyu Liu, Shanbai Xiong, Moucheng Wu, Bin Li, Zheng Ruan, Xiaobo Hu (2019). Dietary l -tryptophan alleviated LPS-induced intestinal barrier injury by regulating tight junctions in a Caco-2 cell monolayer model. Food & Function.DOI
Sadia Munir, Yang Hu, Youming Liu, Shanbai Xiong (2018). Enhanced properties of silver carp surimi-based edible films incorporated with pomegranate peel and grape seed extracts under acidic condition. Food Packaging and Shelf Life.DOI
Shichen Zhu, Qijuan Yuan, Mingtao Yang, Juan You, Tao Yin, Zhipeng Gu, Yang Hu, Shanbai Xiong (2018). 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.DOI
Ikram Ullah, Yang Hu, Juan You, Tao Yin, Shanbai Xiong, Zia‐ud Din, Qilin Huang, Ru Liu (2018). Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel. Food Hydrocolloids.DOI
Amr M. Bakry, Chang Ma, Shanbai Xiong, Tao Yin, Binjia Zhang, Qilin Huang (2018). Chitosan‐glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage. Journal of the Science of Food and Agriculture.DOI
Huimin Zhang, Yiting Xiong, Amr M. Bakry, Shanbai Xiong, Tao Yin, Binjia Zhang, Jingjing Huang, Zhiyu Liu, Qilin Huang (2018). Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi. Food Hydrocolloids.DOI
Xiujin Guo, Liu Shi, Shanbai Xiong, Yang Hu, Juan You, Qilin Huang, Tao Yin (2018). Gelling properties of vacuum-freeze dried surimi powder as influenced by heating method and microbial transglutaminase. LWT.DOI
Jingjing Huang, Amr M. Bakry, Shuwei Zeng, Shanbai Xiong, Tao Yin, Juan You, Mingcong Fan, Qilin Huang (2018). Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus). Food Chemistry.DOI
Gaonan Zhang, Shu-Jian Zheng, Yuqi Feng, Guo Hui Shen, Shanbai Xiong, Hongying Du (2018). Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion. Molecules.DOI
Hao Lv, Weihua Hu, Shanbai Xiong, Juan You, Qixue Fan (2018). Depuration and starvation improves flesh quality of grass carp (Ctenopharyngodon idella ). Aquaculture Research.DOI
Ikram Ullah, Tao Yin, Shanbai Xiong, Qilin Huang, Zia-ud-Din, Jin Zhang, Allah Bakhsh Javaid (2018). Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling. Journal of Food Engineering.DOI
Guan Wang, Manman Liu, Liwei Cao, Jirawat Yongsawatdigul, Shanbai Xiong, Ru Liu (2018). Effects of different NaCl concentrations on self-assembly of silver carp myosin. Food Bioscience.DOI
Yueqi An, Qing Liu, Yaru Xie, Shanbai Xiong, Tao Yin, Ru Liu (2018). Aggregation and conformational changes of silver carp myosin as affected by the ultrasound–calcium combination system. Journal of the Science of Food and Agriculture.DOI
Fengrui Wu, Gaonan Zhang, Yinqiang Huo, Shanbai Xiong, Hongying Du (2018). Rheology and Texture Properties of Surimi Gels of Northern Snakehead (Channa Argus) as Affected by Angelica Sinensis (Oliv.) Diels. (Danggui) Powder. Journal of Aquatic Food Product Technology.DOI
Yueqi An, Juan You, Shanbai Xiong, Tao Yin (2018). Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix). Food Chemistry.DOI
Shichen Zhu, Qijuan Yuan, Tao Yin, Juan You, Zhipeng Gu, Shanbai Xiong, Yang Hu (2018). Self-assembly of collagen-based biomaterials: preparation, characterizations and biomedical applications. Journal of Materials Chemistry B.DOI
Hongying Du, Jialing Fu, Siqi Wang, Huili Liu, Yongchao Zeng, Jiaren Yang, Shanbai Xiong (2018). 1 H-NMR metabolomics analysis of nutritional components from two kinds of freshwater fish brain extracts. RSC Advances.DOI
Rongrong Zhang, Shanbai Xiong, Juan You, Yang Hu, Ru Liu, Tao Yin (2017). Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage. Journal of Food Quality.DOI
Tao Yin, Jae W. Park, Shanbai Xiong (2017). Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp(Hypophthalmichthys molitrix)Surimi Gels. Journal of Food Quality.DOI
Yaolan Ma, Shanbai Xiong, Juan You, Yang Hu, Qilin Huang, Tao Yin (2017). Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix). Food Chemistry.DOI
Junzhou Ding, Gary G. Hou, Mengyi Dong, Shanbai Xiong, Siming Zhao, Hao Feng (2017). Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. Ultrasonics Sonochemistry.DOI
Junzhou Ding, Gary G. Hou, Boris V. Nemzer, Shanbai Xiong, Arnaud Dubat, Hao Feng (2017). Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication. Food Chemistry.DOI
Wenfang Han, Jiangtao Li, Yuqin Ding, Shanbai Xiong, Siming Zhao (2017). Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction Methods. Journal of Food Science.DOI
Jin Zhang, Sixiang He, Fanbin Kong, Shanjun Huang, Shanbai Xiong, Tao Yin, Hongying Du, Ru Liu, Mengling Zhang (2017). Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure. Food and Bioprocess Technology.DOI
Junzhou Ding, ALEXANDER V. ULANOV, Mengyi Dong, Tewu Yang, Boris V. Nemzer, Shanbai Xiong, Siming Zhao, Hao Feng (2017). Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication. Ultrasonics Sonochemistry.DOI
Wenfang Han, Binjia Zhang, Jiangtao Li, Siming Zhao, Meng Niu, Caihua Jia, Shanbai Xiong (2017). Understanding the fine structure of intermediate materials of maize starches. Food Chemistry.DOI
Shichen Zhu, Xiaoyue Yu, Shanbai Xiong, Ru Liu, Zhipeng Gu, Juan You, Tao Yin, Yang Hu (2017). Insights into the rheological behaviors evolution of alginate dialdehyde crosslinked collagen solutions evaluated by numerical models. Materials Science and Engineering C.DOI
Ikram Ullah, Tao Yin, Shanbai Xiong, Jin Zhang, Zia‐ud Din, Mengling Zhang (2017). Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling. LWT.DOI
Hao Lv, Wenjie Xu, Juan You, Shanbai Xiong (2017). Classification of freshwater fish species by linear discriminant analysis based on near infrared reflectance spectroscopy. Journal of Near Infrared Spectroscopy.DOI
Ru Liu, Qing Liu, Shanbai Xiong, Yicheng Fu, Liang Chen (2016). Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp. Ultrasonics Sonochemistry.DOI
Binjia Zhang, Fengwei Xie, David Wang, Siming Zhao, Meng Niu, Dongling Qiao, Shanbai Xiong, Fatang Jiang, Jie Zhu, Long Fei Yu (2016). An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS. Carbohydrate Polymers.DOI
Dunxi Chen, Jingwen Song, Hong Yang, Shanbai Xiong, Youming Liu, Ru Liu (2016). Effects of Acid and Alkali Treatment on the Properties of Proteins Recovered from Whole Gutted Grass Carp (Ctenopharyngodon idellus) Using Isoelectric Solubilization/Precipitation. Journal of Food Quality.DOI
Wenxin Jiang, Yufan He, Shanbai Xiong, Youming Liu, Tao Yin, Yang Hu, Juan You (2016). Effect of Mild Ozone Oxidation on Structural Changes of Silver Carp (Hypophthalmichthys molitrix) Myosin. Food and Bioprocess Technology.DOI
Yang Hu, Weihua Dan, Shanbai Xiong, Yang Kang, Arvind Dhinakar, Jun Wu, Zhipeng Gu (2016). Development of collagen/polydopamine complexed matrix as mechanically enhanced and highly biocompatible semi-natural tissue engineering scaffold. Acta Biomaterialia.DOI
Ya Wen, Meng Niu, Binjia Zhang, Siming Zhao, Shanbai Xiong (2016). Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments. LWT.DOI
Mingcong Fan, Ting Hu, Siming Zhao, Shanbai Xiong, Jing Xie, Qilin Huang (2016). Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites. Food Chemistry.DOI
Nannan Li, Meng Niu, Binjia Zhang, Siming Zhao, Shanbai Xiong, Fengwei Xie (2016). Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch. Carbohydrate Polymers.DOI
TONG H. CHANG, Chenjie Wang, Hong Yang, Shanbai Xiong, Youming Liu, Ru Liu (2016). Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp (Aristichthys nobilis) Muscle Proteins. Journal of Aquatic Food Product Technology.DOI
Jingjing Huang, Shuwei Zeng, Shanbai Xiong, Qilin Huang (2016). Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle. Food Hydrocolloids.DOI
Tao Yin, Hongying Du, Jin Zhang, Shanbai Xiong (2016). Preparation and Characterization of Ultrafine Fish Bone Powder. Journal of Aquatic Food Product Technology.DOI
Jin Zhang, Tao Yin, Shanbai Xiong, Yajie Li, Ullah Ikram, Ru Liu (2016). Thermal treatments affect breakage kinetics and calcium release of fish bone particles during high-energy wet ball milling. Journal of Food Engineering.DOI
Shichen Zhu, Zhipeng Gu, Yang Hu, Weihua Dan, Shanbai Xiong (2016). Evaluation of alginate dialdehyde as a suitable crosslinker on modifying porcine acellular dermal matrix: The aggregation of collagenous fibers. Journal of Applied Polymer Science.DOI
Yuting Su, Hongying Du, Yinqiang Huo, Yongliang Xu, Jie Wang, Liying Wang, Siming Zhao, Shanbai Xiong (2016). Characterization of cationic starch flocculants synthesized by dry process with ball milling activating method. International Journal of Biological Macromolecules.DOI
Junzhou Ding, Tewu Yang, Hao Feng, Mengyi Dong, Margaret Slavin, Shanbai Xiong, Siming Zhao (2016). Enhancing Contents of γ-Aminobutyric Acid (GABA) and Other Micronutrients in Dehulled Rice during Germination under Normoxic and Hypoxic Conditions. Journal of Agricultural and Food Chemistry.DOI
Ru Liu, Siming Zhao, Joe Mac Regenstein, Qing Liu, Hong Yang, Shanbai Xiong (2016). Gelling Properties of Fish/Pork Mince Mixtures. Journal of Food Science.DOI
Shichen Zhu, Zhipeng Gu, Shanbai Xiong, Yueqi An, Youming Liu, Tao Yin, Juan You, Yang Hu (2016). Fabrication of a novel bio-inspired collagen–polydopamine hydrogel and insights into the formation mechanism for biomedical applications. RSC Advances.DOI
Dan Tong Jia, Qilin Huang, Shanbai Xiong (2015). Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships. Food Chemistry.DOI
Liwei Cao, Yueqi An, Shanbai Xiong, Shasha Li, Ru Liu (2015). Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch–Sucrose Mixtures during Frozen Storage. Journal of Food Quality.DOI
TONG H. CHANG, Chenjie Wang, Hong Yang, Shanbai Xiong, Youming Liu, Ru Liu (2015). Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins. International Journal of Food Properties.DOI
Siming Zhao, Hanying Huang, Shaowu NIE, Shanbai Xiong, Lijun Zhao, Jian Ping Hu (2015). Effects of Low-dose Microwave Radiation on Catalase and Lactate Dehydrogenase. Advance Journal of Food Science and Technology.DOI
Liwei Cao, Sisi Su, Joe Mac Regenstein, Shanbai Xiong, Ru Liu (2015). Ca2+-Induced Conformational Changes of Myosin from Silver Carp (Hypophthalmichthys molitrix) in Gelation. Food Biophysics.DOI
Junjie Li, Shanbai Xiong, Fang Wang, Joe M. Regenstein, Ru Liu (2015). Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta‐Cyclodextrin Mixtures by Spray Drying. Journal of Food Science.DOI
Tao Yin, Jae W. Park, Shanbai Xiong (2015). Physicochemical properties of nano fish bone prepared by wet media milling. LWT.DOI
Dan Jia, Juan You, Yang Hu, Ru Liu, Shanbai Xiong (2015). Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting. Food Chemistry.DOI
Fengyuan Sun, Qilin Huang, Ting Hu, Shanbai Xiong, Siming Zhao (2013). Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp. International Journal of Biological Macromolecules.DOI
Yuqin Ding, Ru Liu, Jianhua Rong, Shanbai Xiong (2013). Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting. Food Chemistry.DOI
Liangzi Zhang, Siming Zhao, Shanbai Xiong, Qilin Huang, Shuo Shen (2012). Chemical structure and antioxidant activity of the biomacromolecules from paddlefish cartilage. International Journal of Biological Macromolecules.DOI
Junzhou Ding, Yufang Wang,, Shanbai Xiong, Siming Zhao, Qilin Huang (2012). Optimised methodology for carboxymethylation of (1→3)‐β‐ d ‐glucan from Y east ( S accharomyces cerevisiae) and promotion of mechanical activation. International Journal of Food Science & Technology.DOI
Yuqin Ding, Ru Liu, Jianhua Rong, Youming Liu, Siming Zhao, Shanbai Xiong (2012). Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp. European Food Research and Technology.DOI
Shanbai Xiong (2012). Research on processing technology and equipment for the fish floss chip. Fishery Modernization.
Shanbai Xiong (2012). Preparation of jujube polysaccharides beverage. Science and Technology of Cereals,oils and Foods.
Shanbai Xiong (2012). Rheological Properties of Sols from Different Indica Rice Varieties. Food Science.
Shanbai Xiong (2012). Effect of different package on the quality of crisped grass carp fillet during ice storage. Food Science and Technology International.
Yuqin Ding, Youming Liu, Hong Yang, Ru Liu, Jianhua Rong, Siming Zhao, Shanbai Xiong (2011). Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps. European Food Research and Technology.DOI
Qiuliang Zhang, Shanbai Xiong, Ru Liu, Xu Jin, Siming Zhao (2011). Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy. Journal of Food Engineering.DOI
Liu Jingke, Shanbai Xiong, Zhang Yuzong, Siming Zhao, Wei Zhao (2011). The analysis of odor character of cooked silver carp muscles using gas chromatography-mass spectrometry and gas chromatography-olfactometry.DOI
Yanpeng Fang, Jian Ping Hu, Shanbai Xiong, Siming Zhao (2011). Effect of low-dose microwave radiation on Aspergillus parasiticus. Food Control.DOI
Shanbai Xiong (2011). Changes of Endogenous Enzyme Activities and Major Components in Brown Rice during Germination. Food Science.
Shanbai Xiong (2011). Flavor Formation and Characteristics of Fermented Rice Cake. Food Science.
Ru Liu, Siming Zhao, Hong Yang, Dandan Li, Shanbai Xiong, Bijun Xie (2010). Comparative study on the stability of fish actomyosin and pork actomyosin. Meat Science.DOI
Ru Liu, Siming Zhao, Bijun Xie, Shanbai Xiong (2010). Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids.DOI
Huanghua Lu, Jicheng Zhou, D. Yan, Shumiao Zhao, Shanbai Xiong (2010). Effects of microwave radiation and conductive heating on Tribolium castaneum microstructure. Micron.DOI
Huanghua Lu, Jicheng Zhou, Shanbai Xiong, Siming Zhao (2010). Effects of low-intensity microwave radiation on Tribolium castaneum physiological and biochemical characteristics and survival. Journal of Insect Physiology.DOI
Shanbai Xiong (2010). Enzymatic Characteristics of Acid Phosphatase in Muscle of Freshwater Fish. Huazhong Nongye Daxue xuebao.
Shanbai Xiong (2010). Screening and Identification of Strains of Yeast and Lactobacillus with High Fermentation Performance from Fermented Rice Slurry. Food Science.
Shanbai Xiong (2010). Present Situation, Problems and Countermeasures of Freshwater Fish Processing Industry in China. Hubei nongye kexue.
Shanbai Xiong (2010). Effects of Packaging on Qualities of Grass Carp Fillet Stored at Controlled Freezing-Point Temperature. Huazhong Nongye Daxue xuebao.
Shanbai Xiong (2010). Optimization of Enzymolysis Technology of Silver Carp Visceral Protein. Huazhong Nongye Daxue xuebao.
Ru Liu, Siming Zhao, Youming Liu, Hong Yang, Shanbai Xiong, Bijun Xie, Lihong Qin (2009). Effect of pH on the gel properties and secondary structure of fish myosin. Food Chemistry.DOI
Zhengmao Zhang, Siming Zhao, Shanbai Xiong (2009). Morphology and physicochemical properties of mechanically activated rice starch. Carbohydrate Polymers.DOI
Jingke Liu, Siming Zhao, Shanbai Xiong, Sheng-Hua Zhang (2009). Influence of recooking on volatile and non-volatile compounds found in silver carp Hypophthalmichthys molitrix. Fisheries Science.DOI
Shanbai Xiong (2009). Process Optimization for Enzymatic Hydrolysis of Hemoglobin in Sika Deer Blood. Huazhong Nongye Daxue xuebao.
Shanbai Xiong (2009). Thermo-physical Properties of Crisped Grass Crap Meat during Low Temperature Phase Transition. Food Science.
Youming Liu, Ruijuan Li, Siming Zhao, Shanbai Xiong (2008). Effects of water, Na+ and Ca2+ on stress-relaxation properties of surimi gel. Journal of Central South University of Technology.DOI
Yuqin Ding, Siming Zhao, Shanbai Xiong (2008). Thermal relaxation and mechanical relaxation of rice gel. Journal of Central South University of Technology.DOI
Chunmei Li, Zhao-hui Zhong, Qiong-hong Wan, Honglei Zhao, Hai-feng Gu, Shanbai Xiong (2008). Preparation and thermal stability of collagen from scales of grass carp (Ctenopharyngodon idellus). European Food Research and Technology.DOI
Ru Liu, Siming Zhao, Shanbai Xiong, Bijun Xie, Lihong Qin (2008). Role of secondary structures in the gelation of porcine myosin at different pH values. Meat Science.DOI
Shanbai Xiong (2008). The Variation of γ-Aminobutyric Acid Content in Germinated Brown Rice Among Different Cultivars. Zhongguo nongye Kexue.
Huaxi Yi, Shanbai Xiong, Ming Du, Lanwei Zhang (2007). Purification and partial characterization of β-glucanase produced by Trichoderma viride TP09 isolated from sewage of beer-making. European Food Research and Technology.DOI
Yongliang Xu, Shanbai Xiong, Yun-Bo Li, Siming Zhao (2007). Study on creep properties of indica rice gel. Journal of Food Engineering.DOI
Rui Liu, Siming Zhao, Shanbai Xiong, Bijun Xie, Hangxiu Liu (2007). Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism. Journal of Food Science.DOI
Ru Liu, Siming Zhao, Shanbai Xiong, Qiu Cheng-guang, Bijun Xie (2007). Rheological properties of fish actomyosin and pork actomyosin solutions. Journal of Food Engineering.DOI
Siming Zhao, Qiu Cheng-guang, Shanbai Xiong, Youming Liu (2007). Rheological properties of amylopectins from different rice type during storage. Journal of Central South University of Technology.DOI
Jianhua Rong, Zhengmao Zhang, Lei Feng, Shanbai Xiong (2007). Pickling dynamics of salted eggs. Nongye gongcheng xuebao.DOI
Siming Zhao, Shanbai Xiong, Chengguang Qiu, Yongliang Xu (2007). Effect of microwaves on rice quality. Journal of Stored Products Research.DOI
Siming Zhao, Chengguang Qiu, Shanbai Xiong, Xuexun Cheng (2007). A thermal lethal model of rice weevils subjected to microwave irradiation. Journal of Stored Products Research.DOI
Shanbai Xiong (2007). Molecular Weight Distribution of Rice Starches and Its Correlation with Viscosity. Zhongguo nongye Kexue.
Shanbai Xiong (2007). Nutrition quality and cooking process optimization of porkchop soup. Food Science and Technology International.
Shanbai Xiong (2007). STUDY OF ULTRAFINE STARCH COATING PRESERVATION ON STRAWBERRY. Shipin yanjiu yu kaifa.
Shanbai Xiong (2007). EFFECTION OF MODIFIED STARCH AND GLUTINE ON THE WHEAT DOUGH PROPERTIES. Shipin yanjiu yu kaifa.
Huifang Yang, Shanbai Xiong, Juan You, Yueqi An (2024). Integrated Approach to Exploring the Lipid Precursors of Flavor Formation in Grass Carp Fillet (Ctenopharyngodon Idellus) During Cold Storage:Based on Non-Targeted Lipidomics and Multivariate Analysis. SSRN Electronic Journal.DOI
Ling Peng, Liangzi Zhang, Tao Yin, Shanbai Xiong, Juan You, Ru Liu, Lan Wang, Tao Liao, Qilin Huang, Huawei Ma (2023). Mechanism of ammonia nitrogen on the muscle quality of Wuchang bream (Megalobrama amblycephala) during transportation: effects of exposure models.DOI
Guangming Liao, Jiajia Kang, Ying Cui, Shanbai Xiong, You‐Ming Liu (2023). Characterization of Anthocyanin and Protein Covalent Cross-Linking Intelligent Packaging Indicator Films and Real-Time Monitoring of Fish Freshness. SSRN Electronic Journal.DOI
Hongying Du, Yan Xiang, Gaonan Zhang, Huili Liu, Xiaohua Wang, Shanbai Xiong (2018). 1H-NMR metabolite profiles and discriminate analysis of two different kinds of freshwater fish soups before and after in-vitro gastrointestinal digestion. Preprints.org.DOI
书籍章节
Siming Zhao, Junzhou Ding, Shanbai Xiong (2018). Development of gamma-aminobutyric acid–enriched germinated rice products. Elsevier eBooks.DOI