Shengjie Li

发表

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.

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

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

Effects of temperature on microbial succession and quality of sour meat during fermentation

B. Zhu, Xinping Lin, Chaofan Ji, 2019, LWT.

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.

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation.

Chenxu Yu, B. Zhu, Xinping Lin, 2019, International journal of food microbiology.

Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu.

Ruiqi Bao, Sufang Zhang, Xinping Lin, 2020, International journal of food microbiology.

Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake

Xiu-fang Dong, Shengjie Li, B. Zhu, 2022, LWT.

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.

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Chenxu Yu, Xinping Lin, Sasa Liu, 2020 .

Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation.

Sufang Zhang, Xinping Lin, Yingxi Chen, 2022, Food chemistry.

3D printability of sturgeon paste as affected by colloid milling

Chenxu Yu, Wenyu Zhao, Zheming Wang, 2023, Journal of Food Engineering.

Analysis of carotenoid profile changes and carotenogenic genes transcript levels in Rhodosporidium toruloides mutants from an optimized Agrobacterium tumefaciens‐mediated transformation method

Sufang Zhang, Xinping Lin, Chaofan Ji, 2020, Biotechnology and applied biochemistry.

DISCOLORATION AND MICROBIAL GROWTH OF BEEF STORED UNDER AEROBIC CONDITIONS

M. Johansson, G. Zamaratskaia, J. Meijer, 2013 .

Effects of pork fat and linseed oil as additives on gel quality of fish cake.

Qiaofen Cheng, Xiu-fang Dong, Shengjie Li, 2023, Journal of texture studies.

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

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

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.

Effect of sodium salt on meat products and reduction sodium strategies - A review.

Lei Qin, Yu-ying Zhang, Xiu-fang Dong, 2023, Meat science.

Protein carbonylation and structural changes in porcine myofibrillar protein exposed to metal ion-H2O2-ascorbate and linoleic acid-lipoxidase oxidizing systems.

Jinfeng Pan, Xiu-fang Dong, Shengjie Li, 2023, Food research international.