Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Shichen Zhu"'
Publikováno v:
Foods, Vol 11, Iss 2, p 179 (2022)
High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi g
Externí odkaz:
https://doaj.org/article/4b410da241f34f20b7a277c80f7eed08
Autor:
Shichen Zhu, Chuanshuang Wei, Yan Jin, Yuan Feng, Qing Yang, Zhengpeng Wei, Shulai Liu, Shiliang Jia, Yuting Ding, Xuxia Zhou
Publikováno v:
International Journal of Food Science & Technology. 58:766-776
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61e1b46d29cbab8770d59a68e16cafaa
https://doi.org/10.1111/ijfs.16228
https://doi.org/10.1111/ijfs.16228
Publikováno v:
Journal of the Science of Food and Agriculture. 102:3000-3009
BACKGROUND Freshness is an important quality of squid with respect to determining the market price. The methods of evaluation of freshness fail to be widely used as a result of the lack of rapidity and quantitation. In the present study, a rapid and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b44c60eba31ccdb1f583c9638304da22
https://doi.org/10.1002/jsfa.11640
https://doi.org/10.1002/jsfa.11640
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(6)
The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43d059a6305a20624a5971d30050331f
https://pubmed.ncbi.nlm.nih.gov/36301621
https://pubmed.ncbi.nlm.nih.gov/36301621
Autor:
Shichen Zhu, Lin Zhu, Zhigang Ke, Hui Chen, Yadan Zheng, Peng Yang, Xingwei Xiang, Xiaomin Zhou, Youding Jin, Shanggui Deng, Xuxia Zhou, Yuting Ding, Shulai Liu
Publikováno v:
Food Chemistry. 412:135480
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a73e242f9be05bad8761a291bc99842a
https://doi.org/10.1016/j.foodchem.2023.135480
https://doi.org/10.1016/j.foodchem.2023.135480
A Circuit-Based Wave Port Boundary Condition for the Nodal Discontinuous Galerkin Time-Domain Method
Publikováno v:
Electronics; Volume 11; Issue 12; Pages: 1842
Waveguide-like transmission line (WLTL) structures, including rectangular waveguides, circular waveguides, and coaxial lines, have been widely used in microwave engineering. Determining how to efficiently model WLTLs has become vital for the design o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5c55aa5b894f467a18dc3ebd81b7463
Autor:
Zheng Xu, Yunyun Chen, Xuxia Zhou, Shulai Liu, Jing Xie, Wangli Dai, Shichen Zhu, Yuting Ding
Publikováno v:
Food chemistry. 406
The skin discoloration of squid subjected to frozen storage negatively affects market price. In this study, various alkali treatments were investigated for effects on red granules and yellow pigments of squid skin and corresponding mechanisms were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dd8d64a5f76830381e1c9b3c2a4e1ab
https://pubmed.ncbi.nlm.nih.gov/36470083
https://pubmed.ncbi.nlm.nih.gov/36470083
Publikováno v:
Trends in Food Science & Technology. 111:223-232
Background Freezing-induced damages on seafood are pervasive problems that result from physical and biochemical changes during the freezing process. The formation of ice crystals is the main indirect trigger of these changes, including oxidation and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0d126000662ac51a1a4c6605a1f7c5c
https://doi.org/10.1016/j.tifs.2021.02.069
https://doi.org/10.1016/j.tifs.2021.02.069
Autor:
Qijuan Yuan, Mingtao Yang, Shichen Zhu, Juan You, Zhipeng Gu, Tao Yin, Shanbai Xiong, Yang Hu
Publikováno v:
Materials Science and Engineering: C. 96:446-457
This work aimed to improve yield of collagen from the grass carp skin by employing different strategies (acid-acid method, pepsin-pepsin method and acid-pepsin method, denoted as A-A, P-P, A-P, respectively). And further to conduct quantitative chara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d93b68d1fde95df3a3ade39d3e09f262
https://doi.org/10.1016/j.msec.2018.11.043
https://doi.org/10.1016/j.msec.2018.11.043
Autor:
Hermine Huot, Chang Liu, Meina Guo, Wenshen Liu, Shichen Zhu, Yingyan Chen, Ye Liu, Shuting Xie, Ming Yuan, Marie Buyse, Laurine Campanella, Claire Mariatte, Augustin Monnier, Justine Pigot, nicolas brosse, Noémie Janot, Auclerc, A., Yuanqing Chao, Geoffroy Séré, Françoise Watteau, Jean Louis Morel, Yetao Tang, Qiu Rongliang
Publikováno v:
HAL
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::532f56d4436c86e1ec7540ce98e6fbe6
https://hal.archives-ouvertes.fr/hal-03533714
https://hal.archives-ouvertes.fr/hal-03533714
