1. Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels. (August 2021) Authors: Liu, Cikun; Fan, Lixin; Yang, Yunyi; Jiang, Qixing; Xu, Yanshun; Xia, Wenshui Journal: Food hydrocolloids Issue: Volume 117(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel. (October 2021) Authors: Liu, Cikun; Li, Wenxie; Lin, Boyan; Yi, Shumin; Ye, Beibei; Mi, Hongbo; Li, Jianrong; Wang, Jinxiang; Li, Xuepeng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 150(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.). Issue 8 (22nd May 2022) Authors: Ge, Mengmeng; Shen, Jiandong; Liu, Cikun; Xia, Wenshui; Xu, Yanshun Journal: Journal of food processing and preservation Issue: Volume 46:Issue 8(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea). Issue 1 (23rd October 2019) Authors: Li, Xuepeng; Liu, Cikun; Wang, Jinxiang; Zhou, Kai; Yi, Shumin; Zhu, Wenhui; Xu, Yongxia; Lin, Hong; Li, Jianrong Journal: Journal of food biochemistry Issue: Volume 44:Issue 1(2020) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of actomyosin dissociation on the physicochemical and gelling properties of silver carp myofibrillar protein sol during freeze–thaw cycles. (December 2022) Authors: Feng, Ruonan; Li, Jun; Liu, Cikun; Xia, Wenshui; Xu, Yanshun Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp (Ctenopharyngodon idellus) surimi. Issue 10 (2nd August 2021) Authors: Liu, Cikun; Li, Wenxie; Lin, Boyan; Yi, Shumin; Ye, Beibei; Mi, Hongbo; Li, Jianrong; Wang, Jinxiang; Li, Xuepeng Journal: Journal of food processing and preservation Issue: Volume 45:Issue 10(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Influence of sodium chloride and sodium pyrophosphate on the physicochemical and gelling properties of silver carp myofibrillar proteins sol subjected to freeze-thaw cycles. (1st December 2022) Authors: Li, Jun; Feng, Ruonan; Shen, Jiandong; Liu, Cikun; Yu, Dawei; Jiang, Qixing; Xia, Wenshui; Xu, Yanshun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 170(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H2O2). (30th May 2021) Authors: Xu, Yanshun; Yang, Yunyi; Liu, Cikun; Sun, Yingying; Wen, Xinyi; Xia, Wenshui Journal: International journal of food science & technology Issue: Volume 56:Number 11(2021) Page Start: 5726 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze‐thawing treatments. Issue 4 (15th February 2023) Authors: Liu, Cikun; Feng, Ruonan; Li, Jun; Hu, Zhongliang; Xu, Yanshun; Xia, Wenshui; Jiang, Qixing Journal: Journal of food science Issue: Volume 88:Issue 4(2023) Page Start: 1253 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The role of water and oil migration in juiciness loss of stuffed fish ball with the fillings of pig fat/meat as affected by freeze-thaw cycles and cooking process. (1st April 2022) Authors: Fan, Lixin; Ruan, Dongna; Shen, Jiandong; Hu, Zhongliang; Liu, Cikun; Chen, Xu; Xia, Wenshui; Xu, Yanshun Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 159(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗