Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Gels by Tao Yin, Jae W. Park, Shanbai Xiong

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Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients by Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong

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Effect of Root Crop Starch Types on the Quality of Huanggang Fish Meat Noodles by Zhiwei HU, Hongyu ZHOU, Youming LIU, Shanbai XIONG

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Effect of Glucose Oxidase on Gel Properties of Surimi from Silver Carp by Mengying CHENG, Haiping ZHANG, Youming LIU, Shanbai XIONG

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Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat by Yuhan Chen, Hanzhi Jing, Shanbai Xiong, Anne Manyande, Hongying Du

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Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp by Runlin Wu, Caihua Jia, Jianhua Rong, Shanbai Xiong, Ru Liu

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Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio by Xiaodong Li, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong, Hongshan Rong

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Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber... by Jing Qiu, Libin Cai, Shanbai Xiong, Juan You, Tao Yin, Yueqi An

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Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves by Fanghui Deng, Yihao Liang, Yuelei Lei, Shanbai Xiong, Jianhua Rong, Yang Hu

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Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix) during Frozen Storage by Rongrong Zhang, Shanbai Xiong, Juan You, Yang Hu, Ru Liu, Tao Yin

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Effect of Different Packaging Methods on the Quality of Crispy Shrimp Balls by Shuang QUAN, Zemao GU, Chen WANG, Xiaobo HU, Shanbai XIONG, Yang HU

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Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl by Xia Gao, Shengnan Yang, Juan You, Tao Yin, Shanbai Xiong, Ru Liu

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Effect of Respite Time before Live Transportation on Muscle Quality of Blunt Snout (Wuchang) Bream by Ling Peng, Juan You, Lan Wang, Shanbai Xiong, Qilin Huang, Tao Yin

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Comparative Study of the Nutritional Composition and Antioxidant Ability of Soups Made from Wild and Farmed Snakehead Fish (<i>Channa Argus</i>) by Mengting Ren, Tao Yin, Juan You, Ru Liu, Qilin Huang, Shanbai Xiong

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Quality Improvement of Zhayu, a Fermented Fish Product in China: Effects of Inoculated Fermentation with Three Kinds of Lactic Acid Bacteria by Yueqi An, Xiaowen Cai, Lin Cong, Yang Hu, Ru Liu, Shanbai Xiong, Xiaobo Hu

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Effects of filleting methods on composition, gelling properties and aroma profile of grass carp surimi by Liu Shi, Tao Yin, Qilin Huang, Juan You, Yang Hu, Dan Jia, Shanbai Xiong

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Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets by Jingwen Sun, Runlin Wu, Benlun Hu, Caihua Jia, Jianhua Rong, Shanbai Xiong, Ru Liu

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Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi) by Yuelei Lei, Mingyan Ai, Sufang Lu, Hongliang Xu, Lan Wang, Jin Zhang, Shanbai Xiong, Yang Hu

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Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature by Yueqi An, Nian Liu, Jian Xiong, Pei Li, Shuo Shen, Xianwu Qin, Shanbai Xiong, Dan Wu, Qilin Huang

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Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles by Nayyar Iqbal, Miral Javed, Ramy M. Khoder, Areej Areej, Renyu Zheng, Shanbai Xiong, Ibrahim Khalifa, Hassan Barakat, Youming Liu

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