Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation

por Xu, Huiya, Xiao, Naiyong, Xu, Jiani, Guo, Quanyou, Shi, Wenzheng
Publicado 2022

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

por Jiang, Xin, Chen, Qing, Xiao, Naiyong, Du, Yufan, Feng, Qian, Shi, Wenzheng
Publicado 2021

Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles

por Tian, Zhihang, Jiang, Xin, Xiao, Naiyong, Zhang, Qiang, Shi, Wenzheng, Guo, Quanyou
Publicado 2022

Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming

por Chen, Qin, Zhang, Yurui, Jing, Lunan, Xiao, Naiyong, Wu, Xugan, Shi, Wenzheng
Publicado 2022

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae

por Zhang, Qiang, Xiao, Naiyong, Xu, Huiya, Tian, Zhihang, Li, Bowen, Qiu, Weiqiang, Shi, Wenzheng
Publicado 2022

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets

por Jing, Lunan, Xue, Jingqi, Jiang, Xin, Xiao, Naiyong, Pan, Hao, Li, Jiarou, Wang, Dajun, Jiang, Qingqing, Shi, Wenzheng
Publicado 2023