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View article: Formation and network properties of emulsified surimi gels: Effects of sodium starch octenylsuccinate stabilized silver carp oil Pickering emulsions
Formation and network properties of emulsified surimi gels: Effects of sodium starch octenylsuccinate stabilized silver carp oil Pickering emulsions Open
View article: Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing
Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing Open
View article: Analysis of digestive products of silver carp ( <i>Hypophthalmichthys molitrix</i> ) surimi gels after improving by different additives: In vitro and in vivo gastrointestinal digestion and absorption
Analysis of digestive products of silver carp ( <i>Hypophthalmichthys molitrix</i> ) surimi gels after improving by different additives: In vitro and in vivo gastrointestinal digestion and absorption Open
The objective of this work was to investigate the impact of calcium hydrogen phosphate (CHP), curdlan gum (CUR), and TGase (TG) on the digestion and absorption of surimi gel. In this study, an In vitro digestion model combined with C57BL/6…
View article: Application of Composite Soaking Solution in Fillet Storage and Caco-2 Cell Antioxidant Repair
Application of Composite Soaking Solution in Fillet Storage and Caco-2 Cell Antioxidant Repair Open
The inhibitory effect of compound soaking solution on the quality deterioration of fish fillets during storage and its repair effect on a cell oxidative damage model were investigated. Water holding capacity, cooking loss, thawing loss, th…
View article: Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties
Fucoidan–Vegetable Oil Emulsion Applied to Myosin of Silver Carp: Effect on Protein Conformation and Heat-Induced Gel Properties Open
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein con…
View article: Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil
Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil Open
With the proposal of replacing toxic solvents with non-toxic solvents in the concept of green chemistry, the development and utilization of new green extraction techniques have become a research hotspot. Phenolic compounds in edible oils h…
View article: Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi
Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi Open
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high…
View article: Unrinsed <i>Nemipterus virgatus</i> surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide
Unrinsed <i>Nemipterus virgatus</i> surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide Open
BACKGROUND The rinsing process in the production of surimi can cause the loss of some important nutrients. To investigate the differences in nutritional properties between rinsed surimi (RS) and unrinsed surimi (US), this study compared th…
View article: Synergistic Effects of Oat Β-Glucan Combined with Ultrasound Treatment on Gel Properties of Silver Carp Surimi
Synergistic Effects of Oat Β-Glucan Combined with Ultrasound Treatment on Gel Properties of Silver Carp Surimi Open
View article: Investigating on the influence mechanism of sausage of sea bass on calcium absorption and transport based on Caco-2 cell monolayer model
Investigating on the influence mechanism of sausage of sea bass on calcium absorption and transport based on Caco-2 cell monolayer model Open
A monolayer Caco-2 cell model was established to explore the effects of sea bass sausage digestive juice containing phosphate on calcium ion transport. Differential proteins of Caco-2 cells treated with fish sausage juice were detected and…
View article: Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin
Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin Open
In order to improve the gel quality of hairtail surimi and clarify the formation mechanism of plant protein-myosin complex gel, the effects of different amounts of chickpea protein isolate (CPI) and peanut protein isolate (PPI) on rheologi…
View article: Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating Open
View article: Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi Open
View article: Improvement of Gelation Properties of Silver Carp Surimi Through Ultrasound-Assisted Water Bath Heating
Improvement of Gelation Properties of Silver Carp Surimi Through Ultrasound-Assisted Water Bath Heating Open
View article: Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products
Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products Open
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glu…
View article: Diacylglycerol Pre-Emulsion Prepared Through Ultrasound Improves the Gel Properties of Golden Thread Surimi
Diacylglycerol Pre-Emulsion Prepared Through Ultrasound Improves the Gel Properties of Golden Thread Surimi Open
View article: Effects of Gallic Acid by Ultrasound on Physicochemical Properties of Lateolabrax Japonicas Myofibrillar Protein
Effects of Gallic Acid by Ultrasound on Physicochemical Properties of Lateolabrax Japonicas Myofibrillar Protein Open
The effects of different concentrations of gallic acid (0 mg/g, 1 mg/g, 2 mg/g, 4 mg/g, and 6 mg/g) on the physicochemical properties of Lateolabrax japonicas myofibrillar protein were studied with 400 W ultrasound. The results showed that…
View article: Gel Quality and In Vitro Digestion Characteristics of Celery Nemipterus virgatus Fish Sausages
Gel Quality and In Vitro Digestion Characteristics of Celery Nemipterus virgatus Fish Sausages Open
This study evaluated gel properties, flavor characteristics, and in vitro digestion characteristics of fish sausages with 10% celery petioles and leaves. The results indicated that the breaking force, water holding capacity, saltiness, ast…
View article: Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated<i>Paralichthys olivaceus</i>fillets
Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated<i>Paralichthys olivaceus</i>fillets Open
The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated.
View article: Gel properties and flavor characteristics of blended anchovy (<i>Engraulis japonicus</i>) mince and silver carp (<i>Hypophthalmichthys molitrix</i>) surimi
Gel properties and flavor characteristics of blended anchovy (<i>Engraulis japonicus</i>) mince and silver carp (<i>Hypophthalmichthys molitrix</i>) surimi Open
This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios.
View article: Protein degradation of olive flounder (<i>Paralichthys olivaceus</i>) muscle after postmortem superchilled and refrigerated storage
Protein degradation of olive flounder (<i>Paralichthys olivaceus</i>) muscle after postmortem superchilled and refrigerated storage Open
The aim of this study was to investigate the effect of superchilling at −2°C in comparison with refrigerated storage at 4°C on the protein degradation of olive flounder (Paralichthys olivaceus) muscle. Flounder muscle softened and shear fo…
View article: Physicochemical Responses and Quality Changes of Turbot (<i>Psetta maxima</i>) During Refrigerated Storage
Physicochemical Responses and Quality Changes of Turbot (<i>Psetta maxima</i>) During Refrigerated Storage Open
The sensory, physicochemical, microbiological, and volatiles changes of postmortem turbot during 20 days of chilled storage at 4°C were studied. No significant changes were found in pH value and whiteness during the storage, while total vi…