Liu S - Search Results

1

Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules.

Xuan J, Xia Q, Li Y, Wang Z, Liu Y, Xia W, Barrow CJ, Liu S, Wang B. Xuan J, et al. Among authors: liu y, liu s. Food Chem. 2024 Aug 1;448:139135. doi: 10.1016/j.foodchem.2024.139135. Epub 2024 Mar 28. Food Chem. 2024. PMID: 38569405

2

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide.

Guo M, Liu S, Ismail M, Farid MM, Ji H, Mao W, Gao J, Li C. Guo M, et al. Among authors: liu s. Food Chem. 2017 Jul 15;227:219-226. doi: 10.1016/j.foodchem.2017.01.050. Epub 2017 Jan 13. Food Chem. 2017. PMID: 28274425

3

Localization of trypsin-like protease in postmortem tissue of white shrimp (Litopenaeus vannamei) and its effect in muscle softening.

Peng Y, Chen S, Ji H, Liu S. Peng Y, et al. Among authors: liu s. Food Chem. 2019 Aug 30;290:277-285. doi: 10.1016/j.foodchem.2019.03.147. Epub 2019 Mar 29. Food Chem. 2019. PMID: 31000048

4

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe₃O₄ nanoparticles during freeze-thaw cycles.

Nian L, Cao A, Cai L, Ji H, Liu S. Nian L, et al. Among authors: liu s. Food Chem. 2019 Sep 1;291:139-148. doi: 10.1016/j.foodchem.2019.04.017. Epub 2019 Apr 4. Food Chem. 2019. PMID: 31006452

5

Enhanced extraction of astaxanthin using aqueous biphasic systems composed of ionic liquids and potassiumphosphate.

Gao J, Fang C, Lin Y, Nie F, Ji H, Liu S. Gao J, et al. Among authors: liu s. Food Chem. 2020 Mar 30;309:125672. doi: 10.1016/j.foodchem.2019.125672. Epub 2019 Oct 19. Food Chem. 2020. PMID: 31671374

6

Recovery of astaxanthin from shrimp (Penaeus vannamei) waste by ultrasonic-assisted extraction using ionic liquid-in-water microemulsions.

Gao J, You J, Kang J, Nie F, Ji H, Liu S. Gao J, et al. Among authors: liu s. Food Chem. 2020 Apr 20;325:126850. doi: 10.1016/j.foodchem.2020.126850. Online ahead of print. Food Chem. 2020. PMID: 32387959

7

Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation.

Xia Q , Akanbi TO , Wang B , Li R , Liu S , Barrow CJ . Xia Q , et al. Among authors: liu s. Food Funct. 2020 Dec 1;11(12):10748-10757. doi: 10.1039/d0fo02350g. Epub 2020 Nov 24. Food Funct. 2020. PMID: 33231232

8

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

9

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.

10

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

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