Shanbai Xiong
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View article: Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition
Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition Open
Previous studies have demonstrated that high-intensity ultrasound (HIU) could enhance the gel properties of salt-reduced (1.5 % NaCl) surimi gels. Understanding its mechanism, particularly the role of key endogenous enzymes, is essential f…
View article: Mitigating Effect of Ginger Extract on Survival Rate and Muscle Quality of Crucian Carp (Carassius auratus) Under Transportation Stress
Mitigating Effect of Ginger Extract on Survival Rate and Muscle Quality of Crucian Carp (Carassius auratus) Under Transportation Stress Open
This study evaluated the effects of ginger extract, applied via four methods—direct addition, microencapsulation, and combinations with NaCl or eugenol—on stress responses and muscle quality in crucian carp during transportation. Among the…
View article: Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree
Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree Open
Freshwater surimi typically exhibits poor gel-forming capability and is prone to gel deterioration, limiting its applications in food products. This study successfully prepared silver carp surimi gels with improved gel strength and water-h…
View article: Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis
Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis Open
View article: Fasting influences the muscle quality of fish during transportation by regulating the balance between energy metabolism and ammonia nitrogen stress
Fasting influences the muscle quality of fish during transportation by regulating the balance between energy metabolism and ammonia nitrogen stress Open
Our data concluded that fasting affects cell apoptosis by regulating the balance between energy metabolism and stress, ultimately impacting muscle quality. For long-distance transportation, a fasting period of 2-3 d is optimal.
View article: Unraveling the link between lipid oxidation and off-flavor development in grass carp fillets ( <em>Ctenopharyngodon idellus</em>) during cold storage: A non-targeted lipidomics approach
Unraveling the link between lipid oxidation and off-flavor development in grass carp fillets ( <em>Ctenopharyngodon idellus</em>) during cold storage: A non-targeted lipidomics approach Open
View article: Key enzymes and reaction pathways driving intensified fishy odor in chilled grass carp fillets: Kinetic analysis of "substrate-enzyme" simulated systems
Key enzymes and reaction pathways driving intensified fishy odor in chilled grass carp fillets: Kinetic analysis of "substrate-enzyme" simulated systems Open
View article: Reduction of Warmed-Over Flavor in Surimi Products through Unpackaging and Boiling: Inhibition of Formation and Release of Key Compounds
Reduction of Warmed-Over Flavor in Surimi Products through Unpackaging and Boiling: Inhibition of Formation and Release of Key Compounds Open
View article: Incorporation of Nanoscale Fishbone Enhances Frozen Snakehead Fish Slice Quality via Synergistic Mechanisms: Pickering Emulsion Oxygen Barrier and TGase-Mediated Protein Crosslinking
Incorporation of Nanoscale Fishbone Enhances Frozen Snakehead Fish Slice Quality via Synergistic Mechanisms: Pickering Emulsion Oxygen Barrier and TGase-Mediated Protein Crosslinking Open
View article: Mechanisms of quality deterioration in noodle-shaped surimi gels: Insights from the impact of setting temperatures on protein structure
Mechanisms of quality deterioration in noodle-shaped surimi gels: Insights from the impact of setting temperatures on protein structure Open
View article: Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles
Innovative CO2-NBs-assisted ultrasonication for the phytochemical extraction of peanut (Arachis hypoga) shells: Synthesis and characterization of CO2-nanobubbles Open
View article: A comparative study of the effects of three typical phenolic compound on surimi gel and its mechanism
A comparative study of the effects of three typical phenolic compound on surimi gel and its mechanism Open
View article: Water‐soluble chlorogenic acid‐chitosan and polydatin‐chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation
Water‐soluble chlorogenic acid‐chitosan and polydatin‐chitosan conjugates: antibacterial activity and inhibition of lipid and protein oxidation Open
BACKGROUND Chitosan (CS), an abundant alkaline polysaccharide, is valued for its biocompatibility, non‐toxicity, and antibacterial properties. However, its limited solubility and modest antioxidant activity constrain its utility. Grafting …
View article: Graphisches Inhaltsverzeichnis: Angew. Chem. 22/2024
Graphisches Inhaltsverzeichnis: Angew. Chem. 22/2024 Open
… carbon nanorings featuring hoop-shaped segments of gyroid-, diamond-, and primitive-type carbon schwarzites are reported by Qing-Hui Guo et al. in their Research Article (e202402255).The cover picture describes the facile and efficient s…
View article: Structural Evaluation and Formation Regularities of Garlic Clove-Like Meat in Prefabricated Grass Carp
Structural Evaluation and Formation Regularities of Garlic Clove-Like Meat in Prefabricated Grass Carp Open
View article: Discovering the Antioxidant Properties and Interaction Mechanisms of Rosmarinic Acid and Kaempferol with Grass Carp Hemoglobin: An Experimental Studies and Molecular Simulations Perspective
Discovering the Antioxidant Properties and Interaction Mechanisms of Rosmarinic Acid and Kaempferol with Grass Carp Hemoglobin: An Experimental Studies and Molecular Simulations Perspective Open
View article: Integrated Approach to Exploring the Lipid Precursors of Flavor Formation in Grass Carp Fillet (Ctenopharyngodon Idellus) During Cold Storage:Based on Non-Targeted Lipidomics and Multivariate Analysis
Integrated Approach to Exploring the Lipid Precursors of Flavor Formation in Grass Carp Fillet (Ctenopharyngodon Idellus) During Cold Storage:Based on Non-Targeted Lipidomics and Multivariate Analysis Open
View article: Perilla Juice and Ginger Juice Reduced Warmed-Over Flavor (Wof) in Surimi Gels: Due to the Inhibition of the Formation of the Wof Compounds and the Masking of the Wof
Perilla Juice and Ginger Juice Reduced Warmed-Over Flavor (Wof) in Surimi Gels: Due to the Inhibition of the Formation of the Wof Compounds and the Masking of the Wof Open
View article: Changes in Physicochemical Properties of Snakehead Fish Slices Incorporated with Nano Fish Bones During Freeze-Thaw Cycles: Effects of Marinating Methods
Changes in Physicochemical Properties of Snakehead Fish Slices Incorporated with Nano Fish Bones During Freeze-Thaw Cycles: Effects of Marinating Methods Open
View article: Effects of Phenolics on the Physicochemical and Structural Properties of Collagen Hydrogel
Effects of Phenolics on the Physicochemical and Structural Properties of Collagen Hydrogel Open
In the current era, the treatment of collagen hydrogels with natural phenolics for the improvement in physicochemical properties has been the subject of considerable attention. The present research aimed to fabricate collagen hydrogels cro…
View article: Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel
Effects of hydroxyl radicals oxidation on digestion properties of silver carp myofibrillar protein gel Open
The generation of hydroxyl radicals from fat oxidation during frozen storage of surimi has been confirmed to induce oxidative cross-linking of proteins, but the further effect on their digestive properties and nutritional qualities is stil…
View article: Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp
Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp Open
Fried shrimp are popular for their attractive organoleptic and nutritional qualities. However, consumers are more concerned about the safety of fried foods. To investigate the formation of advanced glycation end products (AGEs) in fried sh…
View article: Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi) Open
Frozen mandarin fish (MF) is utilized for preparation fermented MF. However, how raw material (RM) affects the quality and flavor of fermented MF is unclear. This study investigated the impact and mechanism of RM frozen storage on the micr…
View article: Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets
Targeted screening of baicalein inhibitor with controlling lipid and protein oxidation for quality preservation of grass carp fillets Open
In this study, targeted screening of candidate polyphenols was conducted by docking methods and inhibition assay. Baicalein (BCL) was identified as the target polyphenol, with IC50 value and docking score of 27.16 μmol/L and −7 kcal/mol, r…
View article: Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients
Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients Open
This study employs sensory evaluation, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect …
View article: Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves
Development and Identification of Novel α-Glucosidase Inhibitory Peptides from Mulberry Leaves Open
The mulberry leaf is a botanical resource that possesses a substantial quantity of protein. In this study, alcalase hydrolysis conditions of mulberry leaf protein were optimized using the response surface method. The results showed that th…
View article: Effect of material temperatures on quality of fish vermicelli, a noodle‐shaped surimi product
Effect of material temperatures on quality of fish vermicelli, a noodle‐shaped surimi product Open
The study investigated the effect of material temperatures (15°C, 20°C, 25°C, 30°C, 35°C, and 40°C) on the quality of fish vermicelli (FV) in terms of morphological, cooking, textural, microstructural, and water distribution properties. Re…
View article: Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi
Antioxidant abilities of barley green powder and its inhibitory effect on lipid oxidation of frozen surimi Open
Summary This work investigated the antioxidant activity and inhibitory effect of barley green powder (BGP) on the surimi lipid oxidation during frozen storage under different additive amounts. BGP was abundant in antioxidant compounds‐phen…
View article: Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature
Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature Open
This study investigated changes in physical, sensory, and safety qualities of pre-processed snakehead fish fillets seasoned with yeast extract and packaged under atmospheric pressure and vacuum during 4 °C and 0 °C storage, and predicted t…
View article: Mechanism of ammonia nitrogen on the muscle quality of Wuchang bream (Megalobrama amblycephala) during transportation: effects of exposure models
Mechanism of ammonia nitrogen on the muscle quality of Wuchang bream (Megalobrama amblycephala) during transportation: effects of exposure models Open
Changes on the muscle quality of Wuchang bream exposed to different ammonia nitrogen (AN) models during transportation were investigated. Upon AN stressing, fish gill apparently injured, resulting in the increases of ROS content, apoptosis…