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Published in Frontiers in neuroscience (29.04.2022)
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Published in Foods (10.06.2022)
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Published in Food chemistry (01.01.2024)
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Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
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Published in Food research international (01.09.2019)
Published in Food research international (01.09.2019)
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Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation
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Published in Food chemistry (01.03.2023)
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A sea cucumber (Holothuria leucospilota) polysaccharide improves the gut microbiome to alleviate the symptoms of type 2 diabetes mellitus in Goto-Kakizaki rats
Zhao, Fuqiang, Liu, Qibing, Cao, Jun, Xu, Yunsheng, Pei, Zhisheng, Fan, Haofei, Yuan, Yiqiong, Shen, Xuanri, Li, Chuan
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Published in Food and chemical toxicology (01.01.2020)
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Improved thermal stability of roselle anthocyanin by co-pigmented with oxalic acid: Preparation, characterization and enhancement mechanism
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Published in Food chemistry (01.06.2023)
Published in Food chemistry (01.06.2023)
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The highly stable indicator film incorporating roselle anthocyanin co-pigmented with oxalic acid: Preparation, characterization and freshness monitoring application
Huang, Jiayin, Hu, Zhiheng, Li, Gaoshang, Chin, Yaoxian, Pei, Zhisheng, Yao, Qian, Li, Dan, Hu, Yaqin
Published in Food research international (01.11.2023)
Published in Food research international (01.11.2023)
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Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
Yi, Xiangzhou, Pei, Zhisheng, Xia, Guanghua, Liu, Zhongyuan, Shi, Haohao, Shen, Xuanri
Published in International journal of biological macromolecules (31.12.2023)
Published in International journal of biological macromolecules (31.12.2023)
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3D printed emulsion based on arginine-myofibrillar protein
Feng, Zilan, He, Dongxue, Li, Chuan, Xue, Changfeng, Yi, Xiangzhou, Gao, Xia, Pei, Zhisheng, Shen, Xuanri
Published in Journal of food engineering (01.08.2024)
Published in Journal of food engineering (01.08.2024)
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The stable co-pigmented roselle anthocyanin active film extended shelf life of Penaeus vannamei better: Mechanism revealed by the TMT-labeled proteomic strategy
Huang, Jiayin, Hu, Zhiheng, Li, Gaoshang, Chin, Yaoxian, Pei, Zhisheng, Yao, Qian, Li, Dan, Hu, Yaqin
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Published in Food chemistry (30.01.2024)
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Investigation on epidermal structure and water migration of postharvest passion fruit during storage
Li, Xingyan, Pei, Zhisheng, Meng, Lanhuan, Jiang, Yue, Liu, Hanmei, Pan, Yonggui
Published in Journal of food science (01.10.2023)
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Bovine serum albumin-liposome stabilized high oil-phase emulsion: Effect of liposome ratio on interface properties and stability
Chen, Yang, Yi, Xiangzhou, Pei, Zhisheng, Zhang, Xuan, Gao, Xia, Zhang, Weimin, Shen, Xuanri
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Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks
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Published in Food chemistry (15.07.2024)
Published in Food chemistry (15.07.2024)
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Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods
Zhang, Jiahui, Zhou, Dayong, Zhong, Xiaomin, Pei, Zhisheng, Tian, Yongqi, Xiang, Dong, Cao, Jun, Shen, Xuanri, Li, Chuan
Published in Food science & technology (01.08.2020)
Published in Food science & technology (01.08.2020)
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Raman spectroscopy and molecular dynamics simulations of protein microgels at the oil-water interface
Feng, Zilan, Li, Chuan, Yi, Xiangzhou, Xue, Changfeng, Gao, Xia, Liao, Lin, Xiang, Qiongyao, Shen, Xuanri, Pei, Zhisheng
Published in International journal of biological macromolecules (01.11.2024)
Published in International journal of biological macromolecules (01.11.2024)
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