Haijing Li

TL;DR: In this article, the effects of ultrasound with different powers (0-500 W) on the structure and stability of protein from sea cucumber gonad were investigated, according to the changes in phenylalanine (Phe), α-helix, β-sheet, tryptophan (Trp), surface hydrophobicity, particle size distribution, microstructure and amino acid (AA).

TL;DR: In this article, the effect of ice structuring protein (ISP) on the microstructure and myofibrillar protein (MP) structure of mirror carp induced by freeze-thaw (F-T) processes was surveyed.

TL;DR: In this paper, the effects of different frying temperatures (150, 175, 200, 225, 250 and 250°C) and times (0.5, 1.0 and 2.5 min) on yield, shear force, color and sensory characteristics, and heterocyclic aromatic amine contents of roasted pork were investigated.

TL;DR: In this paper, the effect of different ultrasound treatments on the characteristics of muscle fibers and connective tissue of chicken gizzard was investigated, and it was concluded that the shear force and muscle fiber diameter of the sample treated with ultrasound for 500 W/30 min were decreased by 27.1% and 26.2%, respectively.

TL;DR: In this article, myofibrillar aggregation behavior and changes in emulsifying properties of mirror carp (Cyprinus carpio L.) induced by its oxidation during frozen storage under the effect of ice structuring protein were investigated.