Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose
Jiang, Shan, Jiang, Pengfei, Feng, Dingding, Jin, Meiran, Qi, Hang
Published in Food Chemistry: X (30.06.2024)
Published in Food Chemistry: X (30.06.2024)
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Journal Article
The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation
He, Baoyu, Ming, Yu, Pu, Yuan, Sun, Yihan, Jin, Meiran, Yu, Chenxu, Qi, Hang
Published in Food chemistry (01.12.2020)
Published in Food chemistry (01.12.2020)
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Journal Article
Formation of chlorophyll–anionic polysaccharide complex coacervates to improve chlorophyll color stability: Thermodynamic and kinetic stability studies
Jin, Meiran, Jiang, Shan, Wang, Yujiao, Wang, Yuze, Guo, Sainan, Dong, Xiuping, Qi, Hang
Published in International journal of biological macromolecules (01.08.2024)
Published in International journal of biological macromolecules (01.08.2024)
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Journal Article
Improvement of myofibrillar protein gel strength of Scomberomorus niphonius by riboflavin under UVA irradiation
He, Baoyu, Shi, Yixin, Jin, Meiran, Pu, Yuan, Dong, Xiuping, Yu, Chenxu, Qi, Hang
Published in Journal of texture studies (01.08.2020)
Published in Journal of texture studies (01.08.2020)
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Journal Article
METHOD FOR COLOR PROTECTION OF UNDARIA PINNATIFIDA PRODUCTS
QI Hang, XIE Yuqianqian, JIN Meiran, WANG Yingzhen, JIANG Pengfei, QIU Bixiang, JIN Jiarui, YIN Wei, JIANG Shan
Year of Publication 16.11.2022
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Year of Publication 16.11.2022
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