Fangda Sun

发表

Effects of Modified Atmosphere Packaging with Various CO2 Concentrations on the Bacterial Community and Shelf-Life of Smoked Chicken Legs

Qian Chen, B. Kong, Qiang Wang, 2022, Foods.

Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress

Qian Chen, B. Kong, Huan Zhang, 2021 .

Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in the gelation

Qian Liu, B. Kong, Yuanyuan Li, 2017 .

Influence of different ratios of sucrose and green tea leaves on heterocyclic aromatic amine formation and quality characteristics of smoked chicken drumsticks

Qian Chen, B. Kong, Qiang Wang, 2021, Food Control.

N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus sake

Qian Chen, B. Kong, Q. Han, 2017 .

Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: reduction of aggregation and improvement of emulsifying properties

Xin Du, W. Wan, Xiufang Xia, 2021, International Journal of Refrigeration.

Inhibitory effects of hydrocolloids on the formation of heterocyclic aromatic amines in smoked chicken drumsticks and the underlying mechanism

Qian Chen, B. Kong, Xiufang Xia, 2022, Food Hydrocolloids.

Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease.

Qian Liu, Qian Chen, B. Kong, 2022, Food chemistry.

Interaction between protease from Staphylococcus epidermidis and pork myofibrillar protein: Flavor and molecular simulation.

Qian Liu, Qian Chen, B. Kong, 2022, Food chemistry.

Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

Qian Liu, B. Kong, Chuanai Cao, 2021, Foods.

Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation.

Qian Liu, B. Kong, Chuanai Cao, 2021, International journal of biological macromolecules.

Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae

Qian Liu, Qian Chen, B. Kong, 2022, Current research in food science.

Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions.

Qian Liu, B. Kong, Chuanai Cao, 2021, International journal of biological macromolecules.

Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages

Yingying Hu, B. Kong, Fangda Sun, 2020 .

Purification and biochemical characteristics of the microbial extracellular protease from Lactobacillus curvatus isolated from Harbin dry sausages.

B. Kong, Huan Zhang, Xiufang Xia, 2019, International journal of biological macromolecules.

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Qian Chen, B. Kong, Q. Han, 2017 .

Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

Qian Liu, B. Kong, Qinxiu Sun, 2019, Food Control.

Effect of Potato Dietary Fiber on the Quality, Microstructure, and Thermal Stability of Chicken Patty

B. Kong, Xiufang Xia, Fangda Sun, 2022, Foods.

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage.

B. Kong, Xiufang Xia, Qinxiu Sun, 2019, Ultrasonics sonochemistry.

Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages.

Yingying Hu, Qian Liu, Qian Chen, 2019, Meat science.

Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein

B. Kong, Xiufang Xia, Chao Zhang, 2021 .

Effect of hot air gradient drying on quality and appearance of beef jerky

Qian Liu, B. Kong, Xiufang Xia, 2021 .

Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.

Qian Liu, B. Kong, Shuai Jiang, 2020, Meat science.

Flavour formation from hydrolysis of pork meat protein extract by the protease from Staphylococcus carnosus isolated from Harbin dry sausage

Qian Liu, B. Kong, Xiufang Xia, 2022, LWT.

Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential

Qian Liu, B. Kong, Dongxue Yuan, 2022, Current research in food science.

Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification

Qian Liu, Qian Chen, B. Kong, 2022, Ultrasonics sonochemistry.

Micronized cold-pressed hemp seed cake could potentially replace 50% of the phosphates in frankfurters.

Qian Liu, B. Kong, Chuanai Cao, 2022, Meat science.

Reduction of phosphate content in frankfurters by up to 50% using micronized cold-pressed sesame seed cake.

Qian Liu, Qian Chen, B. Kong, 2021, Meat science.

Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards.

Qian Liu, Qian Chen, B. Kong, 2022, Food Research International.

Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles

B. Kong, Xin Du, Xiufang Xia, 2020 .

Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein.

Qian Liu, Qian Chen, B. Kong, 2022, Meat science.

Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from Harbin dry sausages and molecular docking between protease and meat protein.

Qian Liu, B. Kong, R. Tao, 2021, Journal of the science of food and agriculture.

Evaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation

Rongxin Wen, Qian Chen, B. Kong, 2021 .

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

Rongxin Wen, Qian Chen, B. Kong, 2021 .

Biochemical properties of extracellular protease from Staphylococcus epidermidis isolated from Harbin dry sausages and its hydrolysis of meat protein

Qian Chen, B. Kong, Fangda Sun, 2021 .

Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage

B. Kong, Xiufang Xia, Fangda Sun, 2021 .

Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch.

Qian Liu, B. Kong, Jianchun Han, 2016, International journal of biological macromolecules.

Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage.

Qian Liu, B. Kong, Xiufang Xia, 2022, Meat science.

Loop-Mediated Isothermal Amplification for the Event-Specific Detection of Wheat B73-6-1

Xuejun Gao, Minghui Zhang, R. Tao, 2014, Food Analytical Methods.

Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages

Qian Liu, B. Kong, Qixuan Li, 2019, LWT.

Purification and Characterization of the Protease from Staphylococcus xylosus A2 Isolated from Harbin Dry Sausages

Qian Liu, B. Kong, Xiufang Xia, 2022, Foods.

Effects of temperature and pH on the structure of a protease from Lactobacillus brevis R4 isolated from Harbin dry sausage and molecular docking of the protease to the meat proteins

Qian Liu, Qian Chen, B. Kong, 2021 .

Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions.

Qian Liu, B. Kong, Chuanai Cao, 2022, Food chemistry.

Changes in protein oxidation, structure, and thermal stability of chicken breast subjected to ultrasound-assisted immersion freezing during frozen storage.

B. Kong, Xiufang Xia, Qinxiu Sun, 2022, Food chemistry.

The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage.

Qian Liu, Qian Chen, B. Kong, 2023, International Journal of Biological Macromolecules.

Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts.

B. Kong, Xiufang Xia, Xue Bai, 2022, International journal of biological macromolecules.

Pre-dried mealworm larvae flour could partially replace lean meat in frankfurters: Effect of pre-drying methods and replacement ratios.

Qian Liu, B. Kong, Chuanai Cao, 2022, Meat science.

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

B. Kong, Xiufang Xia, Qinxiu Sun, 2019, LWT.

Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes.

Qian Chen, B. Kong, Min Li, 2022, Meat science.

In-Depth Insight into the Mechanism of Incorporation of Abelmoschus manihot Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters

Qian Liu, B. Kong, Chuanai Cao, 2023, Foods.

Nanoscale Pickering emulsion food preservative films/coatings: Compositions, preparations, influencing factors, and applications.

Xin Du, Xiufang Xia, Fangda Sun, 2024, Comprehensive reviews in food science and food safety.

Mechanisms and effects of different crosslinking degrees on gelling properties and in vitro digestibility of heat-induced microbial transglutaminase-mediated myofibrillar protein gels with or without κ-carrageenan

Chuanai Cao, Xiufang Xia, Yangyang Feng, 2024, Food Hydrocolloids.