| Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein J Pan, H Lian, H Jia, S Li, R Hao, Y Wang, X Zhang, X Dong Food chemistry 320, 126637, 2020 | 83 | 2020 |
| Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill … R Hao, Y Liu, L Sun, L Xia, H Jia, Q Li, J Pan LWT-Food Science and Technology 81, 1-9, 2017 | 60 | 2017 |
| Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin J Pan, H Jia, M Shang, Q Li, C Xu, Y Wang, H Wu, X Dong International journal of biological macromolecules 118, 116-123, 2018 | 44 | 2018 |
| Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein J Pan, H Lian, H Jia, R Hao, Y Wang, H Ju, S Li, X Dong LWT 118, 108849, 2020 | 41 | 2020 |
| Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures Y Liu, L Xia, H Jia, Q Li, W Jin, X Dong, J Pan Journal of the Science of Food and Agriculture 97 (15), 5406-5413, 2017 | 29 | 2017 |
| Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes J Pan, H Jia, M Shang, C Xu, H Lian, H Li, X Dong Journal of texture studies 49 (6), 578-585, 2018 | 27 | 2018 |
| Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions J Pan, Q Li, H Jia, L Xia, W Jin, M Shang, C Xu, X Dong International journal of biological macromolecules 109, 1045-1053, 2018 | 26 | 2018 |
| Icy affairs: Understanding recent advancements in the freezing and frozen storage of fish H Jia, K Roy, J Pan, J Mraz Comprehensive Reviews in Food Science and Food Safety 21 (2), 1383-1408, 2022 | 19 | 2022 |
| Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel Y Lv, X Sun, H Jia, R Hao, M Jan, X Xu, S Li, X Dong, J Pan Food Chemistry 423, 136352, 2023 | 8 | 2023 |
| The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose S Pang, Y Wang, H Jia, R Hao, M Jan, S Li, Y Pu, X Dong, J Pan International Journal of Biological Macromolecules 230, 123156, 2023 | 7 | 2023 |
| Biomass losses and circularity along local farm‐to‐fork: a review of industrial efforts with locally farmed freshwater fish in land‐locked Central Europe J Mraz, H Jia, K Roy Reviews in Aquaculture 15 (3), 1083-1099, 2023 | 4 | 2023 |
| Modified Structural and Functional Properties of Fish Gelatin by Glycosylation with Galacto-Oligosaccharides Y Wang, C Wu, H Jia, J Mráz, R Zhao, S Li, X Dong, J Pan Foods 12 (15), 2828, 2023 | 2 | 2023 |
| Improvement of flavor and gel properties of silver carp surimi product by Litsea cubeba oil high internal phase emulsions X Sun, Y Lv, H Jia, J Mráz, Y Gu, X Xu, S Li, X Dong, J Pan LWT 192, 115745, 2024 | 1 | 2024 |
| Improvement of the gel properties of Japanese Spanish mackerel (Scomberomours niphonius) surimi by two polyphenols. H Jia, LN Xia, Q Li, C Xu, XP Dong, JF Pan Food and Fermentation Industries 44 (10), 90-95, 2018 | 1 | 2018 |
| Effects of extraction temperature of chum salmon (Oncorhynchus keta) skin gelatin and glycerol content on its film-forming properties. LY Liu Yang, XLN Xia LiNing, JH Jia Hui, LQ Li Qi, PJF Pan JinFeng | | 2018 |
| A comparative study of Japanese flounder(Paralichthys olivaceus) and turbot(Scophthalmus maximus)myofibrillar protein characteristic XIA Li-ning, JIA Hui, LI Qi, XU Chang, D Xiu-ping, PAN Jin-feng 食品工业科技 39 (12), 44-48, 2018 | | 2018 |
