Hasil Pencarian - Xiuping DONG

Perbaiki Hasil
  1. 1
    Improvement of Surimi Gel from Frozen-Stored Silver Carp

    Improvement of Surimi Gel from Frozen-Stored Silver Carp oleh Jingyi Yang, Xiliang Yu, Xiuping Dong, Chenxu Yu

    Diterbitkan 2024-05-01
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  2. 2
    A Study of the Gelatin Low-Temperature Deposition Manufacturing Forming Process Based on Fluid Numerical Simulation

    A Study of the Gelatin Low-Temperature Deposition Manufacturing Forming Process Based on Fluid Numerical Simulation oleh Qiang Tong, Wentao Zhao, Tairong Guo, Dequan Wang, Xiuping Dong

    Diterbitkan 2023-07-01
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  3. 3
    The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink

    The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink oleh Qiang Tong, Yuxiang Meng, Yao Tong, Dequan Wang, Xiuping Dong

    Diterbitkan 2023-07-01
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  4. 4
    Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein

    Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein oleh Qinxiu Sun, Baohua Kong, Ouyang Zheng, Shucheng Liu, Xiuping Dong

    Diterbitkan 2023-12-01
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  5. 5
    Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods

    Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods oleh Chuanyu Guo, Shouyin Wang, Xiaolei Jia, Jinfeng Pan, Xiuping Dong, Shengjie Li

    Diterbitkan 2024-03-01
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  6. 6
    Characterization of volatile flavor compounds from fish maw soaked in five different seasonings

    Characterization of volatile flavor compounds from fish maw soaked in five different seasonings oleh Xiaoqing Miao, Shuang Li, Shan Shang, Na Sun, Xiuping Dong, Pengfei Jiang

    Diterbitkan 2023-10-01
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  7. 7
    The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption

    The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption oleh Xuhui Huang, Huilin Zhao, Renrong Guo, Fei Du, Xiuping Dong, Lei Qin

    Diterbitkan 2023-05-01
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  8. 8
    Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages

    Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages oleh Jie Xu, Qinxiu Sun, Xiuping Dong, Jialong Gao, Zefu Wang, Shucheng Liu

    Diterbitkan 2023-06-01
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  9. 9
    Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum

    Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum oleh Ying Bai, Xueting Li, Yuqianqian Xie, Yingzhen Wang, Xiuping Dong, Hang Qi

    Diterbitkan 2023-04-01
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  10. 10
    Regulation of the Colour Change of 3D-Printed Mackerel Mince (<i>Scomber scombrus</i>) Based on Purple Potato Powder and Citric Acid

    Regulation of the Colour Change of 3D-Printed Mackerel Mince (<i>Scomber scombrus</i>) Based on Purple Potato Powder and Citric Acid oleh Zheng Jin, Yisha Xie, Zheming Wang, Yue Wang, Qinxiu Sun, Xiuping Dong

    Diterbitkan 2023-03-01
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  11. 11
    Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment

    Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment oleh Qi Wang, Zheming Wang, Xiaoqing Yang, Xinru Fan, Jinfeng Pan, Xiuping Dong

    Diterbitkan 2024-03-01
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  12. 12
    Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating

    Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating oleh Jianling Wei, Yuewen Chen, Xiuping Dong, Fanyu He, Yugang Shi, Tingting Chai

    Diterbitkan 2021-01-01
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  13. 13
    Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure

    Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure oleh Zhifeng Tan, Xiaoqing Yang, Zheng Jin, Lin Han, Ke Li, Sangeeta Prakash, Xiuping Dong

    Diterbitkan 2024-06-01
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  14. 14
    Hot-Air Drying Characteristics of Sea Cucumber (Apostichopus japonicus) and Its Rehydration Properties

    Hot-Air Drying Characteristics of Sea Cucumber (Apostichopus japonicus) and Its Rehydration Properties oleh Pengfei Jiang, Wengang Jin, Yan Liu, Na Sun, Kaiyue Zhu, Zhijie Bao, Xiuping Dong

    Diterbitkan 2022-01-01
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  15. 15
    The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of <span style="font-variant: small-caps">L</span>-Lysine

    The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of <span style="font-variant: small-caps">L</span>-L... oleh Xiuping Li, Wenhui Wang, Shouyin Wang, Yuqing Shen, Jinfeng Pan, Xiuping Dong, Shengjie Li

    Diterbitkan 2022-03-01
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  16. 16
    Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel

    Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel oleh Caiyan Jiang, Yang Liu, Wengang Jin, Kaiyue Zhu, Xiaoqing Miao, Xiuping Dong, Pengfei Jiang

    Diterbitkan 2024-03-01
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  17. 17
    Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

    Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage oleh Lin Zhang, Lin Han, Jinye Yang, Qinxiu Sun, Ke Li, Sangeeta Prakash, Xiuping Dong

    Diterbitkan 2024-10-01
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  18. 18
    pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake

    pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake oleh Yu Liu, Zhifeng Tan, Yizhen Huang, Jiaqi Liu, Xianbing Xu, Beiwei Zhu, Xiuping Dong

    Diterbitkan 2023-06-01
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  19. 19
    Comparative Study on Curcumin Loaded in Golden Pompano (<i>Trachinotus blochii</i>) Head Phospholipid and Soybean Lecithin Liposomes: Preparation, Characteristics and Anti-Inflammatory Properties

    Comparative Study on Curcumin Loaded in Golden Pompano (<i>Trachinotus blochii</i>) Head Phospholipid and Soybean Lecithin Liposomes: Preparation, Characteristics and Anti-Inflamma... oleh Xia Gao, Xiangzhou Yi, Zhongyuan Liu, Xiuping Dong, Guanghua Xia, Xueying Zhang, Xuanri Shen

    Diterbitkan 2021-04-01
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  20. 20
    The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS

    The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS oleh Xiaoqing Miao, Shuang Li, Yang Liu, Jing Li, Xiuping Dong, Ming Du, Pengfei Jiang

    Diterbitkan 2024-10-01
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