Research graph
References from Blanching pretreatment enhances puffing quality of rainbow trout (Oncorhynchus mykiss) skin by modifying protein structure and water distribution. Local targets link to admitted publications; unresolved targets remain external evidence.
Enhancing the drying efficiency and quality of heat pump dried scallop adductor muscles via employing instant controlled pressure drop (DIC) coupled with pretreatments involving tea polyphenol-loaded sodium alginate coating
10.1016/j.ifset.2026.104466 · 2026 · External reference
Hydrolysates of fish skin collagen: An opportunity for valorizing fish industry byproducts
10.3390/md15050131 · 2017 · External reference
Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism
10.1016/j.foodhyd.2025.111342 · 2025 · External reference
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
10.1016/j.foodchem.2025.147276 · 2026 · External reference
Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing
10.1016/j.foodchem.2025.142780 · 2025 · External reference
Molecular mechanics of Beta-sheets
10.1021/acsbiomaterials.9b01983 · 2020 · External reference
Effects of the ratio of Alaskan pollock surimi to wheat flour on the quality characteristics and protein interactions of innovative extruded surimi-flour blends
10.3390/foods14162851 · 2025 · External reference
Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying
10.3390/molecules28114376 · 2023 · External reference
Evaluation of multielement/proximate composition and bioactive phenolics contents of unconventional edible plants from Brazil using multivariate analysis techniques
10.1016/j.foodchem.2021.129995 · 2021 · External reference
Influence of ultrasonic pretreatment on drying and thermodynamic characteristics of Asian seabass fish skin during air-frying process
10.1007/s11694-024-02482-1 · 2024 · External reference
Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white
10.1002/jsfa.11266 · 2021 · External reference
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
2024 · External reference
Monitoring of water content of apple slices using low-field nuclear magnetic resonance during drying process
10.1111/jfpe.14445 · 2023 · External reference
Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices
10.1007/s10068-018-0395-0 · 2018 · External reference
Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
10.1111/ijfs.14079 · 2019 · External reference
The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy
10.1016/j.foodchem.2018.12.071 · 2019 · External reference
The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: Microstructure, surface properties and molecular structure
10.1016/j.foodres.2026.118474 · 2026 · External reference
Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
2020 · External reference
Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)
10.1016/j.foodchem.2018.08.028 · 2019 · External reference
Impact of roasting time on the color, protein, water distribution and key volatile compounds of pork
10.1016/j.jfca.2024.106787 · 2024 · External reference
Effects of explosion puffing on the composition, structure, and functional characteristics of starch and protein in grains
10.1021/acsfoodscitech.1c00232 · 2021 · External reference
Effects of red algae on the properties of chicken gels: Appearance, gelation, texture
10.1016/j.ifset.2025.104325 · 2026 · External reference
Characteristics of silver carp surimi gel under high temperature (≥ 100°C): Quality changes, water distribution and proteinpattern
10.1111/ijfs.15799 · 2022 · External reference
Physicochemical and structural properties and digestibility of rice flour with different moisture extrusion cooking
10.1111/ijfs.16296 · 2023 · External reference
Analysis of moisture migration and microstructural characteristic of green Sichuan pepper (Zanthoxylum armatum) during the hot-air drying process based on LF-NMR
10.3390/agriculture14081361 · 2024 · External reference
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
10.1016/j.meatsci.2024.109540 · 2024 · External reference
Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC)
10.1016/j.jfoodeng.2020.110379 · 2021 · External reference
Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
10.1016/j.foodchem.2021.130579 · 2022 · External reference
Structural, functional, rheological, and biological properties of the swim bladder collagen extracted from grass carp (Ctenopharyngodon idella)
2021 · External reference
Effects of exogenous amyloid protein fibril aggregates on in vitro digestibility, structural properties and retrogradation of starch in extruded reconstituted rice
10.1016/j.carbpol.2025.124216 · 2025 · External reference
Ultrasonic treatment improves the tenderness and retains organoleptic properties of squid (Illex argentinus) before and after high/low temperature cooking
10.1007/s11483-024-09922-x · 2024 · External reference
Effects of soybean dietary fiber on gel properties, protein conformation and volatile compounds of low-salt surimi
2025 · External reference
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
10.1016/j.foodres.2023.112685 · 2023 · External reference
Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins
2021 · External reference
Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork
10.1016/j.lwt.2022.113304 · 2022 · External reference
Fried-food consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of observational studies
10.1136/heartjnl-2020-317883 · 2021 · External reference
Protein structural and textural characteristics of sous-vide cooked rainbow trout (Oncorhynchus mykiss) meat
10.1016/j.ijgfs.2025.101313 · 2025 · External reference
Replacing fishmeal and fish oil with complex protein and canola oil: Effect on organoleptic and nutritional quality of triploid rainbow trout (Oncorhynchus mykiss)
10.3390/foods13111591 · 2024 · External reference
Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods - a case study of scallop adductors
10.1080/07373937.2020.1768108 · 2020 · External reference
Impact of collagen degradation on the textural quality of salmon (Salmo salar): A preliminary study from the perspective of endogenous collagenase and bacteria
10.1016/j.fbio.2025.107003 · 2025 · External reference
Effect of heating on protein denaturation, water state, microstructure, and textural properties of Antarctic krill (Euphausia superba) meat
10.1007/s11947-022-02881-6 · 2022 · External reference
In situ secondary structure imaging of protein phase separation and aggregation by hyperspectral stimulated Raman scattering microscopy
2025 · External reference
Effects of culinary treatments on the lipid nutritional quality of fish and shellfish
2023 · External reference
Oral processing of air-fried and deep-fried gluten-free chicken nuggets
10.1016/j.afres.2025.101513 · 2025 · External reference
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein
10.1016/j.foodres.2020.109523 · 2020 · External reference
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
2024 · External reference
Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
10.1016/j.lwt.2023.114902 · 2023 · External reference
The effect of de-oiled radish seed extract combined with dielectric barrier discharge cold plasma on the preservation of triploid rainbow trout during refrigeration storage
2026 · External reference
Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates
10.1016/j.foodchem.2019.03.065 · 2019 · External reference
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
10.1016/j.foodres.2023.113081 · 2023 · External reference
Effect of pH on the structure, functional properties and rheological properties of collagen from Greenfin horse-faced filefish (Thamnaconus septentrionalis) skin
10.3390/md22010045 · 2024 · External reference
Structural, physicochemical properties and function of swim bladder collagen in promoting fibroblasts viability and collagen synthesis
2022 · External reference
Effect of boiling time on the color, water, protein secondary structure, and volatile compounds of beef
10.3390/foods14081372 · 2025 · External reference
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
10.1016/j.foodchem.2025.144423 · 2025 · External reference
A novel method of shrimp blanching by CO2 heat pump: Quality, energy, and economy analysis
10.1016/j.ifset.2022.103207 · 2022 · External reference
Thermal-induced autolysis enzymes inactivation, protein degradation and physical properties of sea cucumber, Cucumaria frondosa
10.3390/pr10050847 · 2022 · External reference
Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp pieces
2025 · External reference
Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea)
2021 · External reference
Drying characteristics and quality attributes of heat pump dried scallop adductors: Effect of different ethanol pretreatment time
10.1080/07373937.2025.2488363 · 2025 · External reference
Low-field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat
10.1111/ijfs.15247 · 2021 · External reference
An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change
10.1016/j.foodres.2024.114777 · 2024 · External reference
Effect of air frying instead of deep frying on the quality and crust characteristics of French fries
10.1016/j.lwt.2026.119059 · 2026 · External reference
Twin-screw extrusion of oat: Evolutions of rheological behavior, thermal properties and structures of extruded oat in different extrusion zones
10.3390/foods11152206 · 2022 · External reference
Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity
10.1016/j.foodres.2026.118520 · 2026 · External reference
10.1016/j.jfutfo.2025.02.017
10.1016/j.jfutfo.2025.02.017 · External reference
Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation
10.1016/j.lwt.2021.111550 · 2021 · External reference
Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white
10.1002/jsfa.11266 · ExternalCitation · doi-reference
Changes in secondary structure of myofibrillar protein and its relationship with water dynamic changes during storage of battered and deep-fried pork slices
10.1007/s10068-018-0395-0 · ExternalCitation · doi-reference
Ultrasonic treatment improves the tenderness and retains organoleptic properties of squid (Illex argentinus) before and after high/low temperature cooking
10.1007/s11483-024-09922-x · ExternalCitation · doi-reference
Influence of ultrasonic pretreatment on drying and thermodynamic characteristics of Asian seabass fish skin during air-frying process
10.1007/s11694-024-02482-1 · ExternalCitation · doi-reference
Effect of heating on protein denaturation, water state, microstructure, and textural properties of Antarctic krill (Euphausia superba) meat
10.1007/s11947-022-02881-6 · ExternalCitation · doi-reference
Oral processing of air-fried and deep-fried gluten-free chicken nuggets
10.1016/j.afres.2025.101513 · ExternalCitation · doi-reference
Effects of exogenous amyloid protein fibril aggregates on in vitro digestibility, structural properties and retrogradation of starch in extruded reconstituted rice
10.1016/j.carbpol.2025.124216 · ExternalCitation · doi-reference
Impact of collagen degradation on the textural quality of salmon (Salmo salar): A preliminary study from the perspective of endogenous collagenase and bacteria
10.1016/j.fbio.2025.107003 · ExternalCitation · doi-reference
Effect of phosphates on gelling characteristics and water mobility of myofibrillar protein from grass carp (Ctenopharyngodon idellus)
10.1016/j.foodchem.2018.08.028 · ExternalCitation · doi-reference
The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy
10.1016/j.foodchem.2018.12.071 · ExternalCitation · doi-reference
Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates
10.1016/j.foodchem.2019.03.065 · ExternalCitation · doi-reference
Evaluation of multielement/proximate composition and bioactive phenolics contents of unconventional edible plants from Brazil using multivariate analysis techniques
10.1016/j.foodchem.2021.129995 · ExternalCitation · doi-reference
Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
10.1016/j.foodchem.2021.130579 · ExternalCitation · doi-reference
Enhancement of health beneficial bioactivities of bitter melon (Momordica charantia L.) by puffing
10.1016/j.foodchem.2025.142780 · ExternalCitation · doi-reference
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
10.1016/j.foodchem.2025.144423 · ExternalCitation · doi-reference
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
10.1016/j.foodchem.2025.147276 · ExternalCitation · doi-reference
Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism
10.1016/j.foodhyd.2025.111342 · ExternalCitation · doi-reference
Effect of pulsed ultrasound, a green food processing technique, on the secondary structure and in-vitro digestibility of almond milk protein
10.1016/j.foodres.2020.109523 · ExternalCitation · doi-reference
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
10.1016/j.foodres.2023.112685 · ExternalCitation · doi-reference
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
10.1016/j.foodres.2023.113081 · ExternalCitation · doi-reference
An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change
10.1016/j.foodres.2024.114777 · ExternalCitation · doi-reference
The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: Microstructure, surface properties and molecular structure
10.1016/j.foodres.2026.118474 · ExternalCitation · doi-reference
Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity
10.1016/j.foodres.2026.118520 · ExternalCitation · doi-reference
A novel method of shrimp blanching by CO2 heat pump: Quality, energy, and economy analysis
10.1016/j.ifset.2022.103207 · ExternalCitation · doi-reference
Effects of red algae on the properties of chicken gels: Appearance, gelation, texture
10.1016/j.ifset.2025.104325 · ExternalCitation · doi-reference
Enhancing the drying efficiency and quality of heat pump dried scallop adductor muscles via employing instant controlled pressure drop (DIC) coupled with pretreatments involving tea polyphenol-loaded sodium alginate coating
10.1016/j.ifset.2026.104466 · ExternalCitation · doi-reference
Protein structural and textural characteristics of sous-vide cooked rainbow trout (Oncorhynchus mykiss) meat
10.1016/j.ijgfs.2025.101313 · ExternalCitation · doi-reference
Impact of roasting time on the color, protein, water distribution and key volatile compounds of pork
10.1016/j.jfca.2024.106787 · ExternalCitation · doi-reference
Study on the mechanism of volume expansion and texture formation of apple cube dried by instant controlled pressure drop drying (DIC)
10.1016/j.jfoodeng.2020.110379 · ExternalCitation · doi-reference
10.1016/j.jfutfo.2025.02.017
10.1016/j.jfutfo.2025.02.017 · ExternalCitation · doi-reference
Inhibitory mechanism of catechins against advanced glycation end products of glycated myofibrillar protein through anti-aggregation and anti-oxidation
10.1016/j.lwt.2021.111550 · ExternalCitation · doi-reference
Application of portable visible and near-infrared spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork
10.1016/j.lwt.2022.113304 · ExternalCitation · doi-reference
Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
10.1016/j.lwt.2023.114902 · ExternalCitation · doi-reference
Effect of air frying instead of deep frying on the quality and crust characteristics of French fries
10.1016/j.lwt.2026.119059 · ExternalCitation · doi-reference
Effects and mechanism of sub-freezing storage on water holding capacity and tenderness of beef
10.1016/j.meatsci.2024.109540 · ExternalCitation · doi-reference
Molecular mechanics of Beta-sheets
10.1021/acsbiomaterials.9b01983 · ExternalCitation · doi-reference
Effects of explosion puffing on the composition, structure, and functional characteristics of starch and protein in grains
10.1021/acsfoodscitech.1c00232 · ExternalCitation · doi-reference
Hydrocolloid coating pretreatment makes explosion puffing drying applicable in protein-rich foods - a case study of scallop adductors
10.1080/07373937.2020.1768108 · ExternalCitation · doi-reference
Drying characteristics and quality attributes of heat pump dried scallop adductors: Effect of different ethanol pretreatment time
10.1080/07373937.2025.2488363 · ExternalCitation · doi-reference
Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
10.1111/ijfs.14079 · ExternalCitation · doi-reference
Low-field NMR and FTIR determination relationship between water migration and protein conformation of the preparation of minced meat
10.1111/ijfs.15247 · ExternalCitation · doi-reference
Characteristics of silver carp surimi gel under high temperature (≥ 100°C): Quality changes, water distribution and proteinpattern
10.1111/ijfs.15799 · ExternalCitation · doi-reference
Physicochemical and structural properties and digestibility of rice flour with different moisture extrusion cooking
10.1111/ijfs.16296 · ExternalCitation · doi-reference
Monitoring of water content of apple slices using low-field nuclear magnetic resonance during drying process
10.1111/jfpe.14445 · ExternalCitation · doi-reference
Fried-food consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of observational studies
10.1136/heartjnl-2020-317883 · ExternalCitation · doi-reference
Analysis of moisture migration and microstructural characteristic of green Sichuan pepper (Zanthoxylum armatum) during the hot-air drying process based on LF-NMR
10.3390/agriculture14081361 · ExternalCitation · doi-reference
Twin-screw extrusion of oat: Evolutions of rheological behavior, thermal properties and structures of extruded oat in different extrusion zones
10.3390/foods11152206 · ExternalCitation · doi-reference
Replacing fishmeal and fish oil with complex protein and canola oil: Effect on organoleptic and nutritional quality of triploid rainbow trout (Oncorhynchus mykiss)
10.3390/foods13111591 · ExternalCitation · doi-reference
Effect of boiling time on the color, water, protein secondary structure, and volatile compounds of beef
10.3390/foods14081372 · ExternalCitation · doi-reference
Effects of the ratio of Alaskan pollock surimi to wheat flour on the quality characteristics and protein interactions of innovative extruded surimi-flour blends
10.3390/foods14162851 · ExternalCitation · doi-reference
Hydrolysates of fish skin collagen: An opportunity for valorizing fish industry byproducts
10.3390/md15050131 · ExternalCitation · doi-reference
Effect of pH on the structure, functional properties and rheological properties of collagen from Greenfin horse-faced filefish (Thamnaconus septentrionalis) skin
10.3390/md22010045 · ExternalCitation · doi-reference
Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying
10.3390/molecules28114376 · ExternalCitation · doi-reference
Thermal-induced autolysis enzymes inactivation, protein degradation and physical properties of sea cucumber, Cucumaria frondosa
10.3390/pr10050847 · ExternalCitation · doi-reference
