Detalhe da pesquisa
1.
Covalent and non-covalent interaction of myofibrillar protein and cyanidin-3-O-glucoside: focus on structure, binding sites and in vitro digestion properties.
J Sci Food Agric
; 104(2): 905-915, 2024 Jan 30.
Artigo
Inglês
| MEDLINE | ID: mdl-37699084
2.
A comprehensive review of the mechanisms on fish stress affecting muscle qualities: Nutrition, physical properties, and flavor.
Compr Rev Food Sci Food Saf
; 23(3): e13336, 2024 05.
Artigo
Inglês
| MEDLINE | ID: mdl-38558497
3.
Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.
J Sci Food Agric
; 102(12): 5312-5320, 2022 Sep.
Artigo
Inglês
| MEDLINE | ID: mdl-35318664
4.
The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase.
J Sci Food Agric
; 101(15): 6228-6238, 2021 Dec.
Artigo
Inglês
| MEDLINE | ID: mdl-33928649
5.
Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.
J Sci Food Agric
; 99(5): 2158-2164, 2019 Mar 30.
Artigo
Inglês
| MEDLINE | ID: mdl-30302766
6.
Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing.
J Sci Food Agric
; 99(8): 3926-3932, 2019 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-30701559
7.
Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion.
Molecules
; 23(8)2018 Aug 06.
Artigo
Inglês
| MEDLINE | ID: mdl-30082651
8.
Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system.
J Sci Food Agric
; 98(14): 5335-5343, 2018 Nov.
Artigo
Inglês
| MEDLINE | ID: mdl-29656428
9.
[Freshwater fish freshness on-line detection method based on near-infrared spectroscopy].
Guang Pu Xue Yu Guang Pu Fen Xi
; 34(10): 2732-6, 2014 Oct.
Artigo
Chinês
| MEDLINE | ID: mdl-25739217
10.
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 Chem
; 454: 139739, 2024 May 20.
Artigo
Inglês
| MEDLINE | ID: mdl-38820632
11.
Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi.
Int J Biol Macromol
; 262(Pt 1): 129938, 2024 Mar.
Artigo
Inglês
| MEDLINE | ID: mdl-38325685
12.
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 Chem
; 444: 138558, 2024 Jun 30.
Artigo
Inglês
| MEDLINE | ID: mdl-38335679
13.
Synthesis and application of gelatin-based controlled-release antibacterial films containing oregano essential oil/ß-cyclodextrin microcapsules for chilling preservation of grass carp fillets.
Food Chem
; 451: 139465, 2024 Sep 01.
Artigo
Inglês
| MEDLINE | ID: mdl-38677132
14.
Insight into the spatial distribution and interaction model of heat-induced micro- and nano-starch/myofibrillar protein blends.
Int J Biol Macromol
; 240: 124366, 2023 Jun 15.
Artigo
Inglês
| MEDLINE | ID: mdl-37044321
15.
Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients.
Food Chem X
; 20: 100977, 2023 Dec 30.
Artigo
Inglês
| MEDLINE | ID: mdl-38144732
16.
Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle.
Biol Trace Elem Res
; 201(8): 4103-4113, 2023 Aug.
Artigo
Inglês
| MEDLINE | ID: mdl-36418635
17.
Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi.
Food Chem
; 403: 134478, 2023 Mar 01.
Artigo
Inglês
| MEDLINE | ID: mdl-36358084
18.
Myosin head as the main off-odors binding region: Key binding residues and conformational changes in the binding process.
Food Chem
; 403: 134437, 2023 Mar 01.
Artigo
Inglês
| MEDLINE | ID: mdl-36191414
19.
Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat.
Foods
; 12(9)2023 Apr 23.
Artigo
Inglês
| MEDLINE | ID: mdl-37174296
20.
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 Chem
; 420: 135977, 2023 Sep 15.
Artigo
Inglês
| MEDLINE | ID: mdl-37037112