Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (Cyprinus carpio) during Long-Time Frozen Storage

por Sun, Qinxiu, Kong, Baohua, Liu, Shucheng, Zheng, Ouyang, Zhang, Chao
Publicado 2021

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

por Pan, Yanmo, Sun, Qinxiu, Liu, Yang, Wei, Shuai, Xia, Qiuyu, Zheng, Ouyang, Liu, Shucheng, Ji, Hongwu, Deng, Chujin, Hao, Jiming
Publicado 2021

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

por Zheng, Ouyang, Sun, Qinxiu, Dong, Andi, Han, Zongyuan, Wang, Zefu, Wei, Shuai, Xia, Qiuyu, Liu, Yang, Ji, Hongwu, Liu, Shucheng
Publicado 2022