Jianhua Rong

发表

Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting.

Yuqin Ding, Ru Liu, Jianhua Rong, 2014, Food chemistry.

Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp

Yuqin Ding, Ru Liu, Jianhua Rong, 2012, European Food Research and Technology.

Effect of cryoprotectants on the formation of advanced glycation end products and acrylamide in fried fish cakes

Ru Liu, Jianhua Rong, Haonan Shi, 2021, Food Bioscience.

Study of the formation of food hazard factors in fried fish nuggets.

Ru Liu, Jianhua Rong, Caihua Jia, 2021, Food chemistry.

Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation

Ru Liu, Jianhua Rong, Si-ming Zhao, 2021 .

Formation of AGEs in fish cakes during air frying and other traditional heating methods.

R. Liu, Jianhua Rong, Haonan Shi, 2022, Food chemistry.

Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps

Yuqin Ding, Ru Liu, Jianhua Rong, 2011 .

Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets

Ru Liu, Jianhua Rong, Caihua Jia, 2022, Foods.

Physico-chemical properties of reduced-fat biscuits prepared using O/W cellulose-based pickering emulsion

Jianhua Rong, Chunyan Zhong, Yan Li, 2021 .

Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying

Ru Liu, Jianhua Rong, Juan You, 2021 .

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

Jianhua Rong, Si-ming Zhao, Yue Wu, 2021 .

'Multiple and short-range' cross-linking of dialdehyde carboxymethyl cellulose contributes to regulating the physicochemical property of collagen fibril.

Jianhua Rong, Yang Hu, Xiaoyue Yu, 2022, International journal of biological macromolecules.

Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets

Ru Liu, Jianhua Rong, Yang Hu, 2020 .

Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with 1H nuclear magnetic resonance

R. Liu, Jianhua Rong, Haonan Shi, 2023, Food chemistry: X.

High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing

Jianhua Rong, Tao Yin, Juan You, 2023, Food Hydrocolloids.

Formation of AGEs in Penaeus vannamei fried with high oleic acid sunflower oil

R. Liu, Jianhua Rong, Caihua Jia, 2023, Food chemistry: X.