Qiuyu Xia
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View article: Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future
Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future Open
Cultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production. Cultured meat, produced through cellular agriculture and tissue engineer…
View article: Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis
Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis Open
View article: Coconut oil derived medium-chain triglycerides ameliorated memory deficits via promoting neurite outgrowth and maintaining gut homeostasis in 5×FAD mice
Coconut oil derived medium-chain triglycerides ameliorated memory deficits via promoting neurite outgrowth and maintaining gut homeostasis in 5×FAD mice Open
Alzheimer’s disease (AD) is a prevalent neurodegenerative disorder characterized by neurite atrophy, neuronal loss, and memory impairment. Medium-chain triglycerides (MCT), a type of fatty acid predominantly found in coconut oil, have been…
View article: Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret Open
View article: Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis
Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis Open
View article: Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis
Molecular Mechanism of Golden Pomfret Myofibrillar Protein Digestion Inhibition by Malondialdehyde-Mediated Oxidation Based on Peptidomics Analysis Open
View article: Effect of enzymatically hydrolyzed acylglycerol on the complex coacervation behavior of gelatin-stabilized oil-in-water emulsions
Effect of enzymatically hydrolyzed acylglycerol on the complex coacervation behavior of gelatin-stabilized oil-in-water emulsions Open
View article: Study on the detection of active components in plasma-activated water and its storage stability
Study on the detection of active components in plasma-activated water and its storage stability Open
In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stability at 4°C were e…
View article: Effect of High-Voltage Electrostatic Field Salting on the Quality of Salt-Reduced Yi Ye Cheng Golden Pomfret
Effect of High-Voltage Electrostatic Field Salting on the Quality of Salt-Reduced Yi Ye Cheng Golden Pomfret Open
View article: Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation Open
This study investigated the interrelationship among changes in myoglobin (Mb) morphology, myofibrillar protein (MP) oxidation, and water-holding capacity (WHC) of golden pompano under oxidized linoleic acid (OLA). Results showed that the W…
View article: Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation
Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation Open
Complex coacervation is an effective process to deliver ingredients for functional food applications. A stable oil-in-water (O/W) emulsion with desired characteristics significantly affects the complex coacervation and the quality of final…
View article: Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus)
Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus) Open
Differential metabolites and potential biomarkers of hybrid grouper and golden pompano muscles were identified in this study. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) were performed to eva…
View article: Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance
Controlling the supramolecular ordering of fish gelatin via simultaneous assembly with fucoidan resulting in nanostructural modification and enhanced rheological performance Open
Fish gelatin (FG) has been identified as a promising alternative to mammalian gelatin for the formation of materials, yet it has poor rheological performance and usually requires extensive modification. Therefore, the aim of this study is …
View article: Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength
Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength Open
Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sensory, water holding…
View article: Determining the potent immunostimulation potential arising from the heteropolysaccharide structure of a novel fucoidan, derived from Sargassum Zhangii
Determining the potent immunostimulation potential arising from the heteropolysaccharide structure of a novel fucoidan, derived from Sargassum Zhangii Open
A preliminary study was conducted of the chemical, structural properties and immunomodulatory activities of fucoidan isolated from Sargassum Zhangii (SZ). Sargassum Zhangii fucoidan (SZF) was determined to have a sulfate cont…
View article: Study on the Structure and Bioactivity of Ganoderma lucidum Polysaccharides under Cassava Stalk Stress
Study on the Structure and Bioactivity of Ganoderma lucidum Polysaccharides under Cassava Stalk Stress Open
Various carbon sources affect the growth of the G. lucidum fruiting body, and the cassava stalk is considered a promising carbon source for G. lucidum. The composition, functional group characteristics, molecular weight distribution, antio…
View article: Fire Needling Therapy of Different Frequencies versus External Diclofenac Diethylamine Emulgel for Knee Osteoarthritis: Study Protocol for a Pilot Randomized Controlled Trial
Fire Needling Therapy of Different Frequencies versus External Diclofenac Diethylamine Emulgel for Knee Osteoarthritis: Study Protocol for a Pilot Randomized Controlled Trial Open
This is the first standardized protocol comparing fire needling therapy and positive control drugs. This trial may provide reliable evidence for the effectiveness of fire needling therapy and dose-effect property of it in KOA. Trial regist…
View article: Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA
Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA Open
Avocado oil is excellent functional oil. Effects of three extraction methods (squeezing extraction, supercritical carbon dioxide extraction, and aqueous extraction) on the species, composition, and contents of lipids in avocado oil were an…
View article: Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets
Effects of different storage conditions on microbial community and quality changes of greater amberjack (Seriola dumerili) fillets Open
To improve the safety and extend the shelf life of fish fillets, four different temperatures were used to preserve the greater amberjack. The microbial diversity and quality changes were determined. The freezing point of greater amberjack …
View article: Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide Open
The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonan…
View article: Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil
Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil Open
Cashew nut kernel oil (CNKO) is an important oil source from tropical crops. The lipid species, composition, and relative content of CNKO were revealed using ultra high performance liquid chromatography time-of-flight tandem mass spectrome…
View article: Oxidized Myoglobin: Revealing New Perspectives and Insights on Factors Affecting the Water Retention of Myofibrillar Proteins
Oxidized Myoglobin: Revealing New Perspectives and Insights on Factors Affecting the Water Retention of Myofibrillar Proteins Open
View article: Effect of Mda-Mediated Oxidation on the Protein Structure and Digestive Properties of Golden Pomfret
Effect of Mda-Mediated Oxidation on the Protein Structure and Digestive Properties of Golden Pomfret Open
View article: Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel Open
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its o…
View article: Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review
Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review Open
The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. F…
View article: Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A
Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A Open
Lipase hydrolysis is an effective method to develop different functional types of lipids. In this study, tuna oil was partially hydrolyzed at 30% and 60% by Thermomyces lanuginosus lipase (TL 100 L) and Candida Antarctica lipase A (ADL), r…
View article: Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano (<i>Trachinotus ovatus</i>) and hybrid grouper (<i>Epinephelus lanceolatus × Epinephelus fuscoguttatus</i>)
Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano (<i>Trachinotus ovatus</i>) and hybrid grouper (<i>Epinephelus lanceolatus × Epinephelus fuscoguttatus</i>) Open
Golden pompano ( Trachinotus ovatus ) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus ) has widely been distributed in China and Southeast Asian countries with great commercial importance. In this study, the nutrit…
View article: Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating
Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating Open
In order to select the suitable characterization method for the denaturation degree of shrimp head protein, the mixed protein extracted from shrimp head was heated at 100 ℃ for a certain time. The denaturation degree of protein was charact…
View article: Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures
Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures Open
View article: Quality and volatile compound analysis of shrimp heads during different temperature storage
Quality and volatile compound analysis of shrimp heads during different temperature storage Open
This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 °C, 4 °C, -3 °C, and -18 °C. With increased storage time, sensory scores gradually decreased, while pH and TVB-N content showed a gradually …