Søgeresultater - Shumin YI

Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties af Wei Wang, Lijuan Yan, Shumin Yi

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Application of Composite Soaking Solution in Fillet Storage and Caco-2 Cell Antioxidant Repair af Qing Shao, Zhongqiang Wang, Shumin Yi

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Effects of Soy Protein Isolate and Inulin Conjugate on Gel Properties and Molecular Conformation of Spanish Mackerel Myofibrillar Protein af Wei Wang, Sirui Ma, Qing Shao, Shumin Yi

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Vitamin A Emulsion Encapsulated with Whey Protein Isolate–Soybean Lecithin Enhances Surimi Gel Structure and Protein Conformation af Mulin Chen, Xiaohan Huang, Yawen Lin, Shumin Yi

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Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures af Shumin Yi, Beibei Ye, Jianrong Li, Wei Wang, Xuepeng Li

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Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products af Qiming ZANG, Shumin YI, Yongxia XU, Hongbo MI, Xuepeng LI, Jianrong LI

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Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi af Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li

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Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi af Shengnan TONG, Jinmei WANG, Xingsheng MA, Shumin YI, Xuepeng LI, Jianrong LI, Guangren JI

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Soybean protein isolate–inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel af Dongrui Zhang, Jianrong Li, Shumin Yi, Xuepeng Li, Yongxia Xu, Hongbo Mi, Wenhui Zhu

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Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage af Yongxia Xu, Tao Li, Chaomin Zhang, Xuepeng Li, Shumin Yi, Jianrong Li, Xiaotao Sun

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Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating af Xueli He, Yanan Lv, Xuepeng Li, Shumin Yi, Honglei Zhao, Jianrong Li, Yongxia Xu

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Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi af Yongxia Xu, Yanan Lv, Honglei Zhao, Xueli He, Xuepeng Li, Shumin Yi, Jianrong Li

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Quality Properties of Psyllium Husk Powder-Dosidicus gigas Surimi Composite Gel Imitation Noodles af Jing YANG, Jianrong LI, Xuepeng LI, Shumin YI, Yuqiong MENG, Rui MA, Geng MI

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Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of <i>Decapterus maruadsi</i> Surimi Products af Qiang Li, Shumin Yi, Wei Wang, Yongxia Xu, Hongbo Mi, Xuepeng Li, Jianrong Li

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In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice af Lijuan YAN, Shumin YI, Yu HOU, Jianrong LI, Xuepeng LI, Guangren JI, Yingli LIU

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Effect of Ultrasonic-assisted Boiling on Flavor Quality of Pickled Potherb Mustard-Large Yellow Croaker Soup af Honglei ZHAO, Shanhui LI, Xuepeng LI, Ying BU, Shumin YI, Jianrong LI, Yongxia XU

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Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing af Cikun Liu, Biao Liang, Jiaxin Zhang, Yanwei Liu, Shumin Yi, Jianrong Li, Beibei Ye, Xuepeng Li

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Discussion on the Collaborative Training Mechanism of "Practice Driven, Multidimensional Integration and Innovation Leading" for Professional Postgraduates of Food Science under th... af Haining GUAN, Xiaoqin DIAO, Dengyong LIU, Jianrong LI, Xuepeng LI, Shumin YI, Jinbo FAN, Zhinan ZHAO

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Effect of Fatty Acid Unsaturation on Gel Properties of Hairtail Myosin af Hongbo MI, Yaling LI, Zhenghan LI, Shumin YI, Jianrong LI, Mingli WANG, Xiaohua GUO, Xiaomin ZHOU, Jianyang YU

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Effect of Interaction between Soy Protein Isolate and Nemipterus virgatus Myosin on Its Gel Properties af Zhen LIU, Jinxiang WANG, Xuepeng LI, Ruichang GAO, Jianrong LI, Shumin YI, Qing YANG, Zhengpeng WEI, Guangren JI

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