Qi Zhang

发表

Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration

Xuxia Zhou, Yuting Ding, Fei Lyu, 2019, Food Hydrocolloids.

Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: A review

Xixi Cai, Shaoyun Wang, Xuxia Zhou, 2021 .

Formation mechanisms of reactive carbonyl species from fatty acids in dry-cured fish during storage in the presence of free radicals

Xuxia Zhou, Shiliang Jia, Yuting Ding, 2021, Journal of Future Foods.

Effects of Oil Droplet Size and Interfacial Protein Film on the Properties of Fish Myofibrillar Protein–Oil Composite Gels

Xuxia Zhou, Yuting Ding, Xia Xu, 2020, Molecules.

Antibacterial activity and mechanism of malondialdehyde against Staphylococcus xylosus and Lactiplantibacillus plantarum isolated from a traditional Chinese dry-cured fish

Xuxia Zhou, Yuting Ding, Yi-cheng Ding, 2022, Frontiers in Microbiology.

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.

Xuxia Zhou, Saiqi Gu, Yuting Ding, 2020, Food research international.

Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage.

Xuxia Zhou, Yuting Ding, Jianyou Zhang, 2020, Food microbiology.

Characterization of the Action of the Lipid Oxidation Product 4-Hydroxyhexenal on Lactiplantibacillus Plantarum, the Dominant Bacterium in Dry-Cured Fish

Xuxia Zhou, Yicheng Ding, Qi Zhang, 2022, SSRN Electronic Journal.