Preparation and Characterization of Octenyl Succinic Anhydride Modified Taro Starch Nanoparticles

por Jiang, Suisui, Dai, Lei, Qin, Yang, Xiong, Liu, Sun, Qingjie
Publicado 2016

Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar

por Jiang, Suisui, Shi, Yanping, Li, Man, Xiong, Liu, Sun, Qingjie
Publicado 2019

Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment

por Qin, Yang, Liu, Chengzhen, Jiang, Suisui, Cao, Jinmiao, Xiong, Liu, Sun, Qingjie
Publicado 2016

Siderophore (from Synechococcus sp. PCC 7002)-Chelated Iron Promotes Iron Uptake in Caco-2 Cells and Ameliorates Iron Deficiency in Rats

por Feng, Xue, Jiang, Suisui, Zhang, Fan, Wang, Runfang, Zhao, Yuanhui, Zeng, Mingyong
Publicado 2019

High Hydrostatic Pressure Treatment of Oysters (Crassostrea gigas)—Impact on Physicochemical Properties, Texture Parameters, and Volatile Flavor Compounds

por Ma, Yuyang, Wang, Runfang, Zhang, Tietao, Xu, Yunsheng, Jiang, Suisui, Zhao, Yuanhui
Publicado 2021

Effects of High Pressure Modification on Conformation and Digestibility Properties of Oyster Protein

por Wang, Runfang, Jiang, Suisui, Li, Yujin, Xu, Yunsheng, Zhang, Tietao, Zhang, Fan, Feng, Xue, Zhao, Yuanhui, Zeng, Mingyong
Publicado 2019

Effect of different cooking methods on sensory quality assessment and in vitro digestibility of sturgeon steak

por Feng, Qiufeng, Jiang, Suisui, Feng, Xiao, Zhou, Xiaodong, Wang, Haiyan, Li, Yujin, Wang, Jinmei, Tang, Shuwei, Chen, Yiping, Zhao, Yuanhui
Publicado 2020