Jinfeng Pan

发表

Quality changes and predictive models of radial basis function neural networks for brined common carp (Cyprinus carpio) fillets during frozen storage.

Chunli Kong, Huiyi Wang, Dapeng Li, 2016, Food chemistry.

The effect of combining linseed oil and sesamin on the fatty acid composition in white muscle and on expression of lipid-related genes in white muscle and liver of rainbow trout (Oncorhynchus mykiss)

J. Pickova, Jinfeng Pan, A. Kamal-Eldin, 2012, Aquaculture International.

The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine

Jinfeng Pan, Wenhui Wang, Xiu-rong Li, 2022, Foods.

Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham.

Jinfeng Pan, Xinping Lin, Chaofan Ji, 2020, Meat science.

Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish.

Jinfeng Pan, K. Roy, J. Mráz, 2022, Comprehensive reviews in food science and food safety.

Effects of non-fish based raw materials on the fish muscle quality of salmonids

Jinfeng Pan, 2013 .

Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product

Xiu‐ping Dong, Chenxu Yu, Jinfeng Pan, 2021, LWT.

Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

Hang Qi, Jinfeng Pan, S. Prakash, 2020 .

Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation.

Jinfeng Pan, Yuqing Shen, Xiu-fang Dong, 2022, Meat science.

Structural characterization and osteogenic bioactivity of a sulfated polysaccharide from pacific abalone (Haliotis discus hannai Ino).

Zhongfu Wang, Jinfeng Pan, Bao Zhang, 2018, Carbohydrate polymers.

Changes in Physicochemical Properties of Bighead Carp (Aristichthys mobilis) Actomyosin by Thermal Treatment

Jinfeng Pan, Yongkang Luo, Juan You, 2012 .

Changes in Physiochemical Properties of Myofibrillar Protein From Silver Carp (Hypophthalmichthys Mollitrix) During Heat Treatment: Heat Treatment Study on Silver Carp Myofibrillar Protein

Jinfeng Pan, Yongkang Luo, Juan You, 2011 .

CRYOPROTECTIVE EFFECTS OF TREHALOSE ON GRASS CARP (CTENOPHARYNGODON IDELLUS) SURIMI DURING FROZEN STORAGE

Jinfeng Pan, Yongkang Luo, Huixing Shen, 2010 .

Post-mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems.

Jinfeng Pan, J. Mráz, Bakht Ramin Shah, 2020, Journal of the science of food and agriculture.

Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein

Xiu‐ping Dong, Jinfeng Pan, Shengjie Li, 2020 .

Effect of cooking temperatures on meat quality, protein carbonylation and protein cross-linking of beef packed in high oxygen atmosphere

Xiu‐ping Dong, Jinfeng Pan, Xiu-rong Li, 2021, LWT.

Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)

Dapeng Li, Jinfeng Pan, B. Zhu, 2017 .

Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage

Dapeng Li, Jinfeng Pan, B. Zhu, 2017 .

Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage

Jinfeng Pan, Liu Yang, Xia Lining, 2017 .

Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses

Jinfeng Pan, K. Roy, J. Mráz, 2021 .

Physicochemical properties of Chinese giant salamander (Andrias davidianus) skin gelatin as affected by extraction temperature and in comparison with fish and bovine gelatin

Jinfeng Pan, W. Jin, Yue Tang, 2020, Journal of Food Measurement and Characterization.

Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin.

Xiu‐ping Dong, Jinfeng Pan, Yao Wang, 2018, International journal of biological macromolecules.

Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste

Jinfeng Pan, S. Prakash, Wenyu Zhao, 2022, Food Hydrocolloids.

Effect of pH and mixing ratio on interpolymer complexation of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.

Jinfeng Pan, Jianan Yan, Yinan Du, 2020, Food chemistry.

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein.

Xiu‐ping Dong, Jinfeng Pan, Ruoyi Hao, 2020, Food chemistry.

The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose.

Jinfeng Pan, Ruoyi Hao, Xiu-fang Dong, 2023, International journal of biological macromolecules.

Combined effects of aging and low temperature, long time heating on pork toughness.

Chenxu Yu, Jinfeng Pan, Xinping Lin, 2019, Meat science.

The effect of combining linseed oil and sesamin on the fatty acid composition in white muscle and on expression of lipid-related genes in white muscle and liver of rainbow trout (Oncorhynchus mykiss)

J. Pickova, Jinfeng Pan, A. Kamal-Eldin, 2013, Aquaculture International.

Changes in salt extractable protein and CA2+-ATPase activity of mince from silver carp (Hypophthalmichthys mollitrix) during frozen storage: a kinetic study.

Jinfeng Pan, Yongkang Luo, Huixing Shen, 2010 .

Characterization and Functional Properties of Gelatin Extracted from Chinese Giant Salamander (Andrias Davidianus) Skin

Jinfeng Pan, B. Zhu, Yinan Du, 2019, Journal of Aquatic Food Product Technology.

Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures.

Jinfeng Pan, W. Jin, Lining Xia, 2017, Journal of the science of food and agriculture.

The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing

Jinfeng Pan, Liang Song, Sijie Hu, 2023, Food Chemistry: X.

Physicochemical, micro-structural, and textural properties of different parts from farmed common carp (Cyprinus carpio)

Xiu‐ping Dong, Jinfeng Pan, Libo Qi, 2017 .

Sea urchin (Strongylocentrotus intermedius) polysaccharide enhanced BMP-2 induced osteogenic differentiation and its structural analysis

Yu Cao, Chenxu Yu, Jinfeng Pan, 2015 .

Physiochemical and rheological properties of oxidized Japanese seerfish (Scomberomorus niphonius) myofibrillar protein.

Xiu‐ping Dong, Jinfeng Pan, W. Jin, 2019, Journal of food biochemistry.

Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions.

Xiu‐ping Dong, Jinfeng Pan, W. Jin, 2017, International Journal of Biological Macromolecules.

Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides

Jinfeng Pan, J. Mráz, Xiu-fang Dong, 2023, Foods.

Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH

Jinfeng Pan, J. Mráz, Ruoyi Hao, 2023, Journal of Molecular Liquids.

Intermolecular interaction in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan.

Jinfeng Pan, Jianan Yan, Yinan Du, 2021, Journal of food science.