Jun He

发表

Characterizing bacterial strains of spoiled Jinhua ham and evaluating the effect of antimicrobial agents on these isolated bacterial strains

D. Pan, Ying Wang, Jinxuan Cao, 2021 .

Myosin affects the structure and volatile flavour compounds binding of G‐actin in grass carp

D. Pan, Ying Wang, Jinxuan Cao, 2020 .

Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

Guang-hong Zhou, D. Pan, Ying Wang, 2020, Foods.

Metabolite profile based on 1H NMR of broiler chicken breasts affected by wooden breast myodegeneration.

D. Pan, Ying Wang, Jinxuan Cao, 2019, Food chemistry.

LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams.

Yangying Sun, D. Pan, Ying Wang, 2021, Food chemistry.

Improvement of ultrasound-assisted thermal treatment on organoleptic quality, rheological behavior and flavor of defective dry-cured ham

Yangying Sun, D. Pan, C. Ou, 2021 .

Ultrasound treatment on the structure of goose liver proteins and antioxidant activities of its enzymatic hydrolysate.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of food biochemistry.

A Heptaplex PCR Assay for Molecular Traceability of Species Origin With High Efficiency and Practicality in Both Raw and Heat Processing Meat Materials

D. Pan, Guowei Zhong, Hanxiao Zhou, 2022, Frontiers in Nutrition.

Heat stress induces various oxidative damages to myofibrillar proteins in ducks.

D. Pan, Tao Zeng, Changyu Zhou, 2022, Food chemistry.

Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken

Yangying Sun, D. Pan, Ya-li Dang, 2021, European Food Research and Technology.

Potential mechanism of nitrite degradation by Lactobacillus fermentum RC4 based on proteomic analysis.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of proteomics.

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

D. Pan, Jinxuan Cao, Changyu Zhou, 2020, Ultrasonics sonochemistry.

The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins

Yangying Sun, D. Pan, Ying Wang, 2022, LWT.

Free fatty acids responsible for characteristic aroma in various sauced-ducks.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Food chemistry.

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

Yangying Sun, D. Pan, Changyu Zhou, 2022, Foods.

Effects of aging on fat deposition and meat quality in Sheldrake duck

Yangying Sun, D. Pan, Jinxuan Cao, 2018, Poultry science.

Purification and Characterization of Novel Antioxidative Peptides From Duck Liver Protein Hydrolysate as Well as Their Cytoprotection Against Oxidative Stress in HepG2 Cells

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Frontiers in Nutrition.

Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham

Yangying Sun, D. Pan, Jinxuan Cao, 2022, Critical reviews in food science and nutrition.

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

D. Pan, Ying Wang, Jinxuan Cao, 2020, Poultry science.

The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsiﬁed sunflower oil

Yangying Sun, D. Pan, Jinxuan Cao, 2021 .

Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein.

Yangying Sun, D. Pan, Jinxuan Cao, 2021, Food chemistry.

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing

D. Pan, Ying Wang, Jinxuan Cao, 2020, Poultry science.

Effect of fermentation by various bacterial strains on quality of dried duck meat slice

Yangying Sun, D. Pan, Jinxuan Cao, 2020, International Journal of Food Engineering.

Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin

D. Pan, Ying Wang, Jinxuan Cao, 2020, International Journal of Food Science & Technology.

The joint effects of ultrasound and modified atmosphere packaging on the storage of sauced ducks

D. Pan, Jinxuan Cao, Changyu Zhou, 2023, LWT.

Combining e-beam irradiation and modified atmosphere packaging as a preservation strategy to improve physicochemical and microbiological properties of sauced duck product

Yangying Sun, D. Pan, Changyu Zhou, 2022, Food Control.

Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Food chemistry.

Ultraviolet-radiation technology for preservation of meat and meat products: Recent advances and future trends

Yangying Sun, D. Pan, Junyu Chen, 2023, Food Control.

Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage

Yangying Sun, D. Pan, L. Du, 2022, Foods.

Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Food chemistry.

Production of a safe cured meat with low residual nitrite using nitrite substitutes.

D. Pan, Ya-li Dang, Jun He, 2019, Meat science.

Associations of Gut Microbiota With Heat Stress-Induced Changes of Growth, Fat Deposition, Intestinal Morphology, and Antioxidant Capacity in Ducks

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Front. Microbiol..

Volatile flavor changes responding to heat stress-induced lipid oxidation in duck meat.

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Animal science journal = Nihon chikusan Gakkaiho.

Charactering the spoilage mechanism of “three sticks” of Jinhua ham

D. Pan, Ying Wang, Jinxuan Cao, 2022, Food Science and Human Wellness.

Proteomic responses to oxidative damage in meat from ducks exposed to heat stress.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Food chemistry.

NMR-based metabolomics profiling of no-added-nitrite Chinese bacon (unsmoked) during processing.

D. Pan, Yangfang Ye, Ya-li Dang, 2020, Journal of food science.

Effectiveness of l-arginine/l-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles

Yangying Sun, D. Pan, Changyu Zhou, 2022, Food Bioscience.

1H NMR-based metabolomics profiling and taste of boneless dry-cured hams during processing.

Gang Li, D. Pan, Ying Wang, 2019, Food research international.

Evaluating the profile of myofibrillar proteins and its relationship with tenderness among five styles of dry‐cured hams

D. Pan, Ying Wang, Jinxuan Cao, 2020 .

Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis.

D. Pan, Jun He, Xiaoqun Zeng, 2022, Food research international.

Advances in the stability challenges of bioactive peptides and improvement strategies

D. Pan, Ya-li Dang, Jun He, 2022, Current research in food science.

Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes

Yangying Sun, D. Pan, Z. Cai, 2023, Foods.

Investigation of the relationships between different enzymes and postmortem duck muscle tenderization.

D. Pan, Jun He, Xiaoqun Zeng, 2019, Poultry Science.

Different duck products protein on rat physiology and gut microbiota.

Yangying Sun, D. Pan, Jinxuan Cao, 2019, Journal of proteomics.

The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products.

D. Pan, Ying Wang, Jinxuan Cao, 2020, Journal of Food Science.

Effects of microbial fermentation on the flavor of cured duck legs

Yangying Sun, D. Pan, Jinxuan Cao, 2020, Poultry science.

The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham.

Yangying Sun, D. Pan, Ya-li Dang, 2022, Food chemistry.

The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

D. Pan, Ying Wang, Jinxuan Cao, 2020, Food science & nutrition.

Pressurization-induced molten globule-like protein as a regulatory target for off-flavor controlling: Thermodynamic evidence and molecular modeling

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Food Control.

Contribution of processes-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E, E)-2,4-heptandienal.

Yangying Sun, D. Pan, Jinxuan Cao, 2023, Journal of the science of food and agriculture.

Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide

Yangying Sun, Jinxuan Cao, Changyu Zhou, 2023, Carbohydrate Polymers.

Relationship between Flavor Characteristics and Lipid Oxidation in Air-Dried Beef at Different Roasting Stages

Yangying Sun, Changyu Zhou, Jun He, 2024, International Journal of Gastronomy and Food Science.

Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors

Yangying Sun, Ya-li Dang, Changyu Zhou, 2024, Journal of Food Composition and Analysis.