Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH by Ting Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong

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Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber by Xiaotong Ge, Hongli Wang, Mingyu Yin, Xichang Wang

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The relationship between thyroid peroxidase antibody and differentiated thyroid cancer: a systematic review and meta-analysis by Haonan Zhang, Lijun Tian, Xichang Wang, Xiaoguang Shi

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Effects of the Photovoltaic Fishery Breeding on Hepatopancreas and Gonad Odor of Chinese Mitten Crab (Eriocheir sinensis) by Caining XIAN, Licheng FAN, Xueqian GUO, Xichang WANG

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Comparison of Egg Yolk and Soybean Phospholipids on Hepatic Fatty Acid Profile and Liver Protection in Rats Fed a High-Fructose Diet by Mingyu Yin, Ryosuke Matsuoka, Yinci Xi, Xichang Wang

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Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying by Jiaying Qin, Zhihe Wang, Xichang Wang, Wenzheng Shi

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Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw C... by Yuyao Shi, Hongli Wang, Yao Zheng, Zehui Qiu, Xichang Wang

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Species Discrimination among Three Kinds of Puffer Fish Using an Electronic Nose Combined with Olfactory Sensory Evaluation by Guanghong Zhou, Meixiu Zhang, Xichang Wang, Yuan Liu, Xinglian Xu

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Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood by Yinghong Qu, Jingyu Wang, Zhidong Liu, Xichang Wang, Huimin Zhou

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Drivers of Consumer Preference Derived from Active Volatiles for Cooked <i>Eriocheir sinensis</i> by Qi Lu, Wei Ding, Xueqian Guo, Tong Xiao, Xichang Wang

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Effects of Radio Frequency Tempering on the Texture of Frozen Tilapia Fillets by Jiwei Jiang, Fen Zhou, Caining Xian, Yuyao Shi, Xichang Wang

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Characterization and split-split-plot analysis of steamed factors affecting the swimming crab (Portunus trituberculatus) flavor quality by Qi Lu, Jingjing Zhang, Xueqian Guo, Qingyu Lu, Xichang Wang

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Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques by Jiahui Chen, Cuiping Shi, Jiamin Xu, Xichang Wang, Jian Zhong

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Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (<i>Thunnus obesus</i>), Atlantic salmon (<i>Salmo salar</i>) and Bighead Carp (<i>Aristichthysnobilis</i>) H... by Jing Zhang, Ningping Tao, Yueliang Zhao, Xichang Wang, Mingfu Wang

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Characteristic volatile compounds in different parts of grass carp by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry by Hongli Wang, Yaozhou Zhu, Jingjing Zhang, Xichang Wang, Wenzheng Shi

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HMGB1 and Toll-like receptors: potential therapeutic targets in autoimmune diseases by Wenxuan Ren, Lei Zhao, Ying Sun, Xichang Wang, Xiaoguang Shi

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Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property by Chenchen Ma, Pingping Liu, Ningping Tao, Xichang Wang, Shanggui Deng

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Iodine-induced thyroid dysfunction: a scientometric study and visualization analysis by Boshen Gong, Xichang Wang, Chuyuan Wang, Wanyu Yang, Zhongyan Shan, Yaxin Lai

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Effect of Different Thawing Methods on the Freshness and Volatile Flavor Compounds of Anchovy (Engraulis encrasicholus) by Shengnan LING, Teyuan LIU, Xueye CHEN, Hongli WANG, Xichang WANG, Wenzheng SHI

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Fibrinolytic Compounds Isolated from a Brown Alga, Sargassum fulvellum by Bin Bao, Xianwen Hu, Keiji Hasumi, Xichang Wang, Hui Peng, Wenhui Wu

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