Inhibitory activities of marine sulfated polysaccharides against SARS-CoV-2 von Song, Shuang, Peng, Haoran, Wang, Qingling, Liu, Zhengqi, Dong, Xiuping, Wen, Chengrong, Ai, Chunqing, Zhang, Yujiao, Wang, Zhongfu, Zhu, Beiwei

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Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein von Sun, Qinxiu, Kong, Baohua, Zheng, Ouyang, Liu, Shucheng, Dong, Xiuping

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Study on Friction Characteristics of Laser Textured Metal Rubber Microfilaments under Solid Lubricating Grease von Huang, Mingji, Li, Ke, Dong, Xiuping

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Improvement of Surimi Gel from Frozen-Stored Silver Carp von Yang, Jingyi, Yu, Xiliang, Dong, Xiuping, Yu, Chenxu

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Comparative Study on Curcumin Loaded in Golden Pompano ( Trachinotus blochii ) Head Phospholipid and Soybean Lecithin Liposomes: Preparation, Characteristics and Anti-Inflammatory... von Gao, Xia, Yi, Xiangzhou, Liu, Zhongyuan, Dong, Xiuping, Xia, Guanghua, Zhang, Xueying, Shen, Xuanri

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The effect of fish freshness on myosin denaturation in flounder Paralichthys olivaceus muscle during frozen storage von Fan, Xinru, Konno, Kunihiko, Lin, Xiaoyu, Yu, Xilaing, Liu, Yuxuan, Dong, Xiuping

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The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine von Li, Xiuping, Wang, Wenhui, Wang, Shouyin, Shen, Yuqing, Pan, Jinfeng, Dong, Xiuping, Li, Shengjie

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Hot-Air Drying Characteristics of Sea Cucumber (Apostichopus japonicus) and Its Rehydration Properties von Jiang, Pengfei, Jin, Wengang, Liu, Yan, Sun, Na, Zhu, Kaiyue, Bao, Zhijie, Dong, Xiuping

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Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel von Jiang, Caiyan, Liu, Yang, Jin, Wengang, Zhu, Kaiyue, Miao, Xiaoqing, Dong, Xiuping, Jiang, Pengfei

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Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages von Xu, Jie, Sun, Qinxiu, Dong, Xiuping, Gao, Jialong, Wang, Zefu, Liu, Shucheng

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Nutrient Composition and Flavor Profile of Crucian Carp Soup Utilizing Fish Residues through Comminution and Pressure-Conduction Treatment von Wang, Qi, Wang, Zheming, Yang, Xiaoqing, Fan, Xinru, Pan, Jinfeng, Dong, Xiuping

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Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake von Xie, Yisha, Liu, Qingqing, Zhang, Wenwen, Yang, Feng, Zhao, Kangyu, Dong, Xiuping, Prakash, Sangeeta, Yuan, Yongjun

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Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage von Zhang, Lin, Han, Lin, Yang, Jinye, Sun, Qinxiu, Li, Ke, Prakash, Sangeeta, Dong, Xiuping

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Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF von Jiang, Pengfei, Miao, Xiaoqing, Li, Jing, Qi, Hang, Shang, Shan, Dong, Xiuping

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A Study of the Gelatin Low-Temperature Deposition Manufacturing Forming Process Based on Fluid Numerical Simulation von Tong, Qiang, Zhao, Wentao, Guo, Tairong, Wang, Dequan, Dong, Xiuping

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The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS von Miao, Xiaoqing, Li, Shuang, Liu, Yang, Li, Jing, Dong, Xiuping, Du, Ming, Jiang, Pengfei

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Characterization of volatile flavor compounds from fish maw soaked in five different seasonings von Miao, Xiaoqing, Li, Shuang, Shang, Shan, Sun, Na, Dong, Xiuping, Jiang, Pengfei

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Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products von Xin, Ran, Ma, Lixin, Liu, Rong, Huang, Xuhui, Fu, Baoshang, Dong, Xiuping, Qin, Lei

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Effect of tea polyphenols on the quality of Mackerel puree (Scomber scombrus) during refrigerated storage: Color, oxidative stability and microstructure von Tan, Zhifeng, Yang, Xiaoqing, Jin, Zheng, Han, Lin, Li, Ke, Prakash, Sangeeta, Dong, Xiuping

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pH-shift strategy improving the thermal stability and oxidation stability of rice starch/casein-based high internal phase emulsions for the application in fish cake von Liu, Yu, Tan, Zhifeng, Huang, Yizhen, Liu, Jiaqi, Xu, Xianbing, Zhu, Beiwei, Dong, Xiuping

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