Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins

por Li, Haijing, Wang, Qian, Li, Wenxin, Xia, Xiufang
Publicado 2023

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

por Feng, Jia, Kong, Baohua, Sun, Fangda, Xia, Xiufang
Publicado 2022

Impact of Ultrasound-assisted Saline Thawing on the Technological Properties of mirror carp (Cyprinus carpio L.)

por Li, Fangfei, Wang, Bo, Kong, Baohua, Xia, Xiufang, Bao, Yihong
Publicado 2022

Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards

por Li, Haijing, Feng, Jia, Shi, Shuo, Wang, Xu, Xia, Xiufang
Publicado 2022

Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles

por Chang, Lixin, Li, Ying, Bai, Xue, Xia, Xiufang, Xu, Weidong
Publicado 2023

A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation

por Han, Ge, Zhao, Siqi, Sun, Fangda, Xia, Xiufang, Liu, Haotian, Kong, Baohua
Publicado 2023

Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%

por Zhang, Fengxue, Zhao, Honglei, Cao, Chuanai, Kong, Baohua, Xia, Xiufang, Liu, Qian
Publicado 2020

Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages

por Wang, Hui, Xu, Jianhang, Kong, Baohua, Liu, Qian, Xia, Xiufang, Sun, Fangda
Publicado 2022

Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum

por Wang, Bo, Bai, Xue, Du, Xin, Pan, Nan, Shi, Shuo, Xia, Xiufang
Publicado 2022

Inhibitory Effect of Guava Leaf Polyphenols on Advanced Glycation End Products of Frozen Chicken Meatballs (−18 °C) and Its Mechanism Analysis

por Zhao, Mengna, Li, Ying, Bai, Xue, Feng, Jia, Xia, Xiufang, Li, Fangfei
Publicado 2022

Research Progress on the Preparation and Action Mechanism of Natural Deep Eutectic Solvents and Their Application in Food

por Wu, Kairong, Ren, Jing, Wang, Qian, Nuerjiang, Maheshati, Xia, Xiufang, Bian, Chun
Publicado 2022

Microbial Diversity and Correlation between Breast Milk and the Infant Gut

por Wang, Kaili, Xia, Xiufang, Sun, Lina, Wang, Hui, Li, Qiu, Yang, Zhuo, Ren, Jing
Publicado 2023

Characterization of Nanoemulsions Stabilized with Different Emulsifiers and Their Encapsulation Efficiency for Oregano Essential Oil: Tween 80, Soybean Protein Isolate, Tea Saponin...

por Zhao, Siqi, Wang, Ziyi, Wang, Xuefei, Kong, Baohua, Liu, Qian, Xia, Xiufang, Liu, Haotian
Publicado 2023

Application of ultrasound treatment in chicken gizzards tenderization: Effects on muscle fiber and connective tissue

por Du, Xin, Li, Haijing, Nuerjiang, Maheshati, Shi, Shuo, Kong, Baohua, Liu, Qian, Xia, Xiufang
Publicado 2021

Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality

por Li, Ying, Guo, Qi, Wang, Kaili, Nverjiang, Maheshati, Wu, Kairong, Wang, Xu, Xia, Xiufang
Publicado 2022

Fabrication of bilayer emulsion by ultrasonic emulsification: Effects of chitosan on the interfacial stability of emulsion

por Wang, Tengyu, Wang, Shirang, Zhang, Lijuan, Sun, Jiapeng, Guo, Tianhao, Yu, Guoping, Xia, Xiufang
Publicado 2023

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles

por Pan, Nan, Wan, Wei, Du, Xin, Kong, Baohua, Liu, Qian, Lv, Hong, Xia, Xiufang, Li, Fangfei
Publicado 2021