1. Bacterial community succession and volatile compound changes during fermentation of shrimp paste from Chinese Jinzhou region. (March 2020) Authors: Lv, Xinran; Li, Ying; Cui, Tianqi; Sun, Mengtong; Bai, Fengling; Li, Xuepeng; Li, Jianrong; Yi, Shumin Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 122(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments. (5th December 2019) Authors: Xu, Yongxia; Wang, Rui; Zhao, Honglei; Zhao, Jiamei; Li, Xuepeng; Yi, Shumin; Li, Jianrong; Sun, Xiaotao Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 3(2020) Page Start: 1195 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates. (January 2021) Authors: Li, Xuepeng; Liu, Yanwei; Wang, YuanYuan; Wang, Jinxiang; Xu, Yongxia; Yi, Shumin; Zhu, Wenhui; Mi, Hongbo; Li, Tingting; Li, Jianrong Journal: Innovative food science & emerging technologies Issue: Volume 67(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Combining effect of soybean protein isolate and transglutaminase on the gel properties of Zhikong scallop (Chlamys Farreri) adductor muscle. (March 2021) Authors: Mi, Hongbo; Zhao, Yuming; Li, Yan; Chen, Jingxin; Liu, He; Yi, Shumin; Li, Xuepeng; Li, Jianrong Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 138(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. 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) ↗
6. Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage. (17th May 2017) Authors: Mi, Hongbo; Zhao, Bo; Wang, Cong; Yi, Shumin; Xu, Yongxia; Li, Jianrong Journal: Journal of the science of food and agriculture Issue: Volume 97:Number 14(2017) Page Start: 4807 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of corn starch on the structure, physicochemical and gel properties of hairtail (Trichiurus haumela) myosin. (13th December 2020) Authors: Mi, Hongbo; Liang, Shangyun; Li, Zhenghan; Yi, Shumin; Chen, Jingxin; Li, Xuepeng; Li, Jianrong Journal: International journal of food science & technology Issue: Volume 56:Number 6(2021) Page Start: 2843 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin. (15th December 2021) Authors: Xu, Yongxia; Yin, Yiming; Wang, Rui; Zhao, Honglei; Li, Xuepeng; Yi, Shumin; Li, Jianrong; Xie, Jianchun Journal: Food chemistry Issue: Volume 365(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of heat treatment duration on the interaction between fish myosin and selected flavor compounds. (7th June 2020) Authors: Xu, Yongxia; Wang, Rui; Zhao, Honglei; Yin, Yiming; Li, Xuepeng; Yi, Shumin; Li, Jianrong Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 12(2020) Page Start: 4457 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi. (30th January 2020) Authors: Chen, Jingxin; Deng, Tingyue; Wang, Cong; Mi, Hongbo; Yi, Shumin; Li, Xuepeng; Li, Jianrong Journal: Journal of the science of food and agriculture Issue: Volume 100:Number 5(2020) Page Start: 2252 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗