Liu Y - Search Results

1

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus).

Liu Y, Sun Q, Wei S, Xia Q, Pan Y, Ji H, Deng C, Hao J, Liu S. Liu Y, et al. Among authors: liu s. Food Chem. 2022 Mar 1;371:131046. doi: 10.1016/j.foodchem.2021.131046. Epub 2021 Sep 3. Food Chem. 2022. PMID: 34537614

2

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus).

Liu Y, Sun Q, Pan Y, Wei S, Xia Q, Liu S, Ji H, Deng C, Hao J. Liu Y, et al. Among authors: liu s. J Food Sci. 2021 Feb;86(2):376-384. doi: 10.1111/1750-3841.15581. Epub 2021 Jan 12. J Food Sci. 2021. PMID: 33438246

3

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis.

Pan Y, Sun Q, Liu Y, Wei S, Xia Q, Zheng O, Liu S, Ji H, Deng C, Hao J. Pan Y, et al. Among authors: liu y, liu s. Food Sci Nutr. 2021 Mar 25;9(6):2985-2999. doi: 10.1002/fsn3.2257. eCollection 2021 Jun. Food Sci Nutr. 2021. PMID: 34136165 Free PMC article.

4

LF-NMR as a tool for predicting the 3D printability of surimi-starch systems.

Liu Y, Sun Q, Wei S, Xia Q, Pan Y, Liu S, Ji H, Deng C, Hao J. Liu Y, et al. Among authors: liu s. Food Chem. 2022 Apr 16;374:131727. doi: 10.1016/j.foodchem.2021.131727. Epub 2021 Dec 1. Food Chem. 2022. PMID: 34915372

5

Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A.

Xuan J, Wang Z, Xia Q, Luo T, Mao Q, Sun Q, Han Z, Liu Y, Wei S, Liu S. Xuan J, et al. Among authors: liu y, liu s. Foods. 2022 Nov 16;11(22):3664. doi: 10.3390/foods11223664. Foods. 2022. PMID: 36429256 Free PMC article.

6

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review.

Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Ali A, et al. Among authors: liu y, liu s. Foods. 2022 Nov 16;11(22):3669. doi: 10.3390/foods11223669. Foods. 2022. PMID: 36429260 Free PMC article. Review.

7

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel.

Zheng O, Sun Q, Dong A, Han Z, Wang Z, Wei S, Xia Q, Liu Y, Ji H, Liu S. Zheng O, et al. Among authors: liu y, liu s. Foods. 2022 Nov 25;11(23):3807. doi: 10.3390/foods11233807. Foods. 2022. PMID: 36496615 Free PMC article.

8

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide.

Duan W, Qiu H, Htwe KK, Wang Z, Liu Y, Wei S, Xia Q, Sun Q, Han Z, Liu S. Duan W, et al. Among authors: liu y, liu s. Foods. 2023 Mar 3;12(5):1090. doi: 10.3390/foods12051090. Foods. 2023. PMID: 36900608 Free PMC article.

9

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide.

Htwe KK, Duan W, Wei S, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Htwe KK, et al. Among authors: liu y, liu s. Food Res Int. 2023 Dec;174(Pt 1):113623. doi: 10.1016/j.foodres.2023.113623. Epub 2023 Oct 24. Food Res Int. 2023. PMID: 37986476

10

Insight into the allergenicity and structure changes of parvalbumin from Trachinotus ovatus induced by dense-phase carbon dioxide.

Qiu H, Duan W, Hu W, Wei S, Liu Y, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Qiu H, et al. Among authors: liu y, liu s. Int J Biol Macromol. 2024 Mar;260(Pt 2):129582. doi: 10.1016/j.ijbiomac.2024.129582. Epub 2024 Jan 19. Int J Biol Macromol. 2024. PMID: 38246469

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