Showing 1 - 10 results of 10 for search 'Yanshun Xu', query time: 0.06s Refine Results
  1. 1
    Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets

    Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

    Published 2021-11-01
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  2. 2
    Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes

    Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes by Cikun Liu, Yanshun Xu, Wenshui Xia, Qixing Jiang

    Published 2021-11-01
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  3. 3
    Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Using Ficin Enzyme

    Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (<i>Hypophthalmichthys nobilis</i... by Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu

    Published 2022-04-01
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  4. 4
    Quality Changes of Pre-fried Fish during Frozen and Reheating Process

    Quality Changes of Pre-fried Fish during Frozen and Reheating Process by Zhiqin GE, Zhe CHEN, Dawei YU, Wenshui XIA, Yanshun XU

    Published 2024-02-01
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    Article
  5. 5
    Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (<i>Hypophthalmichthys nobilis</i>)

    Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Car... by Kamal Alahmad, Anwar Noman, Wenshui Xia, Qixing Jiang, Yanshun Xu

    Published 2023-01-01
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  6. 6
    Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

    Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression by Pei Gao, Qixing Jiang, Yanshun Xu, Fang Yang, Peipei Yu, Wenshui Xia

    Published 2020-01-01
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  7. 7
    Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

    Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle by Qixing Jiang, Jingwen Han, Pei Gao, Lixia Yu, Yanshun Xu, Wenshui Xia

    Published 2018-01-01
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  8. 8
    Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (<i>Ctenopharyngodon idella</i>) Muscle

    Apoptosis Inducing Factors Involved in the Changes of Flesh Quality in Postmortem Grass Carp (<i>Ctenopharyngodon idella</i>) Muscle by Huaimao Tie, Xuan Lu, Dawei Yu, Fang Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia

    Published 2022-12-01
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  9. 9
    Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors

    Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors by Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao, Suhua Chen

    Published 2020-01-01
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  10. 10
    Comparison of the flavor qualities between two varieties of Mercenaria mercenaria

    Comparison of the flavor qualities between two varieties of Mercenaria mercenaria by Zhidong Zhang, Suhua Chen, Aihua Chen, Yanshun Xu, Yu Zhang, Wenwen Yu, Yi Cao, Chaofeng Jia, Yangping Wu

    Published 2023-08-01
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