Xinxing Xu

The role of sturgeon roe membranes and ooplasm in caviar quality evolution: mechanisms and regulatory trends

Weijia Zhang, Jingqi Shen, Yuanhui Zhao, Jinlin Wang et autres

cn (code pays fourni par la source)

Metabolomics analysis of moringa tea fermented with probiotic lactic acid bacteria by UPLC-Q-TOF-MS

Li Liu, Mei Du, Joncer Naibaho, Xinxing Xu et autres

sg, cn, ie (code pays fourni par la source)

Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation

Yanqin Liu, Ke Li, Jinlin Wang, Fan Bai et autres

cn (code pays fourni par la source)

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality

Zhuyu Yang, Weijia Zhang, Jinlin Wang, Fan Bai et autres

This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. Ten aroma attributes were identified and rated by sensory descriptive analysis. 47 and 50 volatile compounds were …

cn (code pays fourni par la source)

Construction and application of Spirulina carotenoid hydrogel sustained-release system

Weihong Sun, Luqian Yang, Lijuan Wang, Kai Zhu et autres

The fat solubility, sensitivity to light and heat, and special molecular structure of carotenoids limit their application in solid recreational foods. In this study, a carotenoid hydrogel slow-release system was constructed using Spirulina as raw material to regulate the effects of carotenoid …

cn (code pays fourni par la source)

Mechanisms underlying the influence of “roe rubbing” and “salt mixing” on the qualitative transformation of fish roe into caviar: focusing on membrane phospholipids and proteins

Weijia Zhang, Jingqi Shen, Tianhong Liu, Chenghua Chen et autres

cn (code pays fourni par la source)

Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing

Ke Li, Yong Xue, Jinlin Wang, Fan Bai et autres

In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated …

cn (code pays fourni par la source)

A systematic investigation of the antibacterial mechanism of Zanthoxylum bungeanum Maxim residue composite fermentation products on Salmonella pullorum: From single cell to colony community

Jingqi Shen, Weijia Zhang, Qianqian Yu, Yilin Qian et autres

cn (code pays fourni par la source)

Effect of pulsed light treatment on 4 °C refrigerated Atlantic salmon (Salmo salar) quality: Shelf life, microbial community changes, and antimicrobial mechanisms

Guixin Han, Yiyi Wang, Ke Li, Tianhong Liu et autres

cn (code pays fourni par la source)

Effects of steam processing on the flavor formation mechanism of male and female mussels

Nana Zhao, Xinxing Xu, Shiyuan Dong, Yuanhui Zhao et autres

In this study, the flavor quality of male and female mussel meat was investigated by sensory evaluation, gas chromatography-ion mobility spectrometry (GC‒IMS), gas chromatography‒mass spectrometry (GC‒MS) and metabolomics. The sensory evaluation results indicated that the flavor quality of male and female mussel …

cn (code pays fourni par la source)

Preservation processes of liquid nitrogen spray freezing technology on Sebastes schlegelii in two stages of freezing and frozen storage: Focusing on changes in water status, protein characterization, texture properties and volatile compounds

Weijia Zhang, Zhuyu Yang, Wenjing Zhao, Wentao Liu et autres

cn (code pays fourni par la source)

Mechanisms of formation, deterioration, and regulation of quality in caviar and its substitutes: Recent advances and future trends

Weijia Zhang, Jinlin Wang, Fan Bai, Peng Xu et autres

cn (code pays fourni par la source)