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

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Flavor characteristics of large yellow croaker soup served with different dried edible fungi by Yanan Lv, Xuting Bai, Honglei Zhao, Yongxia Xu, Jianrong Li, Xuepeng Li

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Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage by 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 by 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 by Yongxia Xu, Yanan Lv, Honglei Zhao, Xueli He, Xuepeng Li, Shumin Yi, Jianrong Li

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

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Optimization of Ultrasonic-assisted Cooking Technology and Taste Evaluation of Salmon Bone Soup by Hualin LIU, Dengfeng LIN, Honglei ZHAO, Yongxia XU, Xuepeng LI, Jianrong LI, Mingli WANG, Guangren JI

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Preparation of Modified Starch-Based Silver Carp Oil Pickering Emulsion and Its Physicochemical Properties by Zhen LI, Jinxiang WANG, Xuepeng LI, Yongxia XU, Hongbo MI, Shumin YI, Jianrong LI, Ruichang GAO, Yuhao ZHANG

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Knockdown of ACOT4 alleviates gluconeogenesis and lipid accumulation in hepatocytes by Qianqian Yuan, Xiaomin Zhang, Xiaonan Yang, Qing Zhang, Xiang Wei, Zhimin Ding, Jiajie Chen, Hongting Hua, Dake Huang, Yongxia Xu, Xiuyun Wang, Chaobing Gao, Shengxiu Liu, Huabing Zhang

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