Shan-bai Xiong

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.

In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

Shan-bai Xiong, Mengxue Fang, Yang Hu, 2019, Food Hydrocolloids.

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Shan-bai Xiong, Tao Yin, Huimin Zhang, 2019, Food Hydrocolloids.

Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites.

J. Xie, Shan-bai Xiong, Si-ming Zhao, 2017, Food chemistry.

Heat Pump Drying of Kelp (Laminaria japonica): Drying Kinetics and Thermodynamic Properties

Shan-bai Xiong, Qian Zhang, Shiyu Li, 2022, Processes.

Enhancing Contents of γ-Aminobutyric Acid (GABA) and Other Micronutrients in Dehulled Rice during Germination under Normoxic and Hypoxic Conditions.

H. Feng, Shan-bai Xiong, Si-ming Zhao, 2016, Journal of agricultural and food chemistry.

An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS.

Fatang Jiang, Shan-bai Xiong, Si-ming Zhao, 2017, Carbohydrate polymers.

Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch.

Shan-bai Xiong, Si-ming Zhao, Binjia Zhang, 2017, Carbohydrate polymers.

Insights into the rheological behaviors evolution of alginate dialdehyde crosslinked collagen solutions evaluated by numerical models.

Zhipeng Gu, Ru Liu, Shan-bai Xiong, 2017, Materials science & engineering. C, Materials for biological applications.

Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta-Cyclodextrin Mixtures by Spray Drying.

J. Regenstein, Ru Liu, Shan-bai Xiong, 2015, Journal of food science.

Size Reduction and Calcium Release of Fish Bone Particles During Nanomilling as Affected by Bone Structure

H. Du, Ru Liu, Shan-bai Xiong, 2017, Food and Bioprocess Technology.

Preparation and Characterization of Ultrafine Fish Bone Powder

H. Du, Shan-bai Xiong, Tao Yin, 2016 .

Evaluation of freshness in freshwater fish based on near infrared reflectance spectroscopy and chemometrics

Shan-bai Xiong, Juan You, Zhou Chen, 2019, LWT.

Fabrication of a novel bio-inspired collagen–polydopamine hydrogel and insights into the formation mechanism for biomedical applications

Zhipeng Gu, Shan-bai Xiong, Youming Liu, 2016 .

Chemical interactions and gel properties of black carp actomyosin affected by MTGase and their relationships.

Shan-bai Xiong, Qilin Huang, Dan Jia, 2016, Food chemistry.

Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp.

Ru Liu, Shan-bai Xiong, Yicheng Fu, 2017, Ultrasonics sonochemistry.

1H-NMR metabolite profiles and discriminate analysis of two different kinds of freshwater fish soups before and after in-vitro gastrointestinal digestion

H. Du, Shan-bai Xiong, Huili Liu, 2018 .

Thermal relaxation and mechanical relaxation of rice gel

Yuqin Ding, Shan-bai Xiong, Si-ming Zhao, 2008 .

Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid.

Ru Liu, Shan-bai Xiong, Yang Hu, 2020, Food chemistry.

Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel

Z. Din, Ru Liu, Shan-bai Xiong, 2019, Food Hydrocolloids.

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels

Shan-bai Xiong, Wenjin Wu, Liu Shi, 2022, Foods.

The effect of cross-linking degrees on physicochemical properties of surimi gel as affected by MTGase.

Ru Liu, Shan-bai Xiong, Yang Hu, 2021, Journal of the science of food and agriculture.

Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties

Ru Liu, Shan-bai Xiong, Si-ming Zhao, 2011 .

Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel

Shan-bai Xiong, Si-ming Zhao, Mingcong Fan, 2020 .

Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.

Shan-bai Xiong, Tao Yin, A. Bakry, 2018, Journal of the science of food and agriculture.

Physicochemical changes of MTGase cross-linked surimi gels subjected to liquid nitrogen spray freezing.

H. Du, Ru Liu, Shan-bai Xiong, 2020, International journal of biological macromolecules.

Gelatin hydrolysates from sliver carp ( Hypophthalmichthys molitrix ) improve the antioxidant and cryoprotective properties of unwashed frozen fish mince

Shan-bai Xiong, Youming Liu, Miral Javed, 2021 .

Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction Methods.

Yuqin Ding, Shan-bai Xiong, Si-ming Zhao, 2017, Journal of food science.

Identification of a fungus able to secrete enzymes that degrade regenerated cellulose films and analyses of its extracellular hydrolases

Shan-bai Xiong, Lijun Zhao, Qiming Wang, 2014, Annals of Microbiology.

Enhancement of gama-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication.

H. Feng, Shan-bai Xiong, Si-ming Zhao, 2018, Ultrasonics sonochemistry.

Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods

H. Du, Shan-bai Xiong, A. Manyande, 2020, Food and Bioprocess Technology.

Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle

Shan-bai Xiong, Jingjing Huang, Qilin Huang, 2016 .

Gelling Properties of Fish/Pork Mince Mixtures.

J. Regenstein, Ru Liu, Shan-bai Xiong, 2016, Journal of food science.

Identification and characterization of novel antioxidant peptides from crucian carp (Carassius auratus) cooking juice released in simulated gastrointestinal digestion by UPLC-MS/MS and in silico analysis.

H. Du, Shan-bai Xiong, Si-ming Zhao, 2019, Journal of chromatography. B, Analytical technologies in the biomedical and life sciences.

Response Surface Methodology for Extraction Optimization of Phyllostachys pubescens Bamboo Shoots Protein

Shan-bai Xiong, L. Lin, Ji Hua Li, 2013 .

Recent strategies of collagen-based biomaterials for cartilage repair: from structure cognition to function endowment

Shan-bai Xiong, Yang Hu, Xiaoyue Yu, 2022, Journal of Leather Science and Engineering.

1H-NMR metabolomics analysis of nutritional components from two kinds of freshwater fish brain extracts

H. Du, Shan-bai Xiong, Huili Liu, 2018, RSC advances.

Development of collagen/polydopamine complexed matrix as mechanically enhanced and highly biocompatible semi-natural tissue engineering scaffold.

Zhipeng Gu, Shan-bai Xiong, Weihua Dan, 2017, Acta biomaterialia.

The mechanism of chlorogenic acid inhibits lipid oxidation: An investigation using multi-spectroscopic methods and molecular docking.

H. Du, Shan-bai Xiong, A. Manyande, 2020, Food chemistry.