Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 364, doi. 10.17221/114/2024-CJFS
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- Publication type:
- Article
Works by XIAOLAN SHANG
Results: 11
1
2
Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze–thaw cycles with different pork backfat contents.
- Published in:
- Journal of Food Biochemistry, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfbc.14319
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- Publication type:
- Article
3
Identification and analysis of differentially expressed long non-coding RNAs of Chinese Holstein cattle responses to heat stress.
- Published in:
- Animal Biotechnology, 2020, v. 31, n. 1, p. 9, doi. 10.1080/10495398.2018.1521337
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- Publication type:
- Article
4
Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate.
- Published in:
- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 3, p. 1022, doi. 10.1002/jsfa.10105
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- Publication type:
- Article
5
Changes in Lipase and Antioxidant Enzyme Activities during Processing of Cantonese Sausage with D-Sodium Erythorbate.
- Published in:
- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/1671603
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- Publication type:
- Article
6
Preparation of Wear-Resistant Superhydrophobic Coatings Based on a Discrete-Phase Adhesive.
- Published in:
- Coatings (2079-6412), 2023, v. 13, n. 4, p. 682, doi. 10.3390/coatings13040682
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- Publication type:
- Article
7
Preparation and properties of hydrogels with different forms of nanocellulose and low methoxyl pectin: Different forms of nanocellulose on properties of hydrogels: X. Shang et al.
- Published in:
- Food Science & Biotechnology, 2025, v. 34, n. 3, p. 629, doi. 10.1007/s10068-024-01684-z
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- Publication type:
- Article
8
High Pressure Processing and Water Holding Capacity of Sea Bass Skeletal Muscle.
- Published in:
- Journal of Aquatic Food Product Technology, 2015, v. 24, n. 8, p. 740, doi. 10.1080/10498850.2013.809831
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- Publication type:
- Article
9
Effect of High Pressure Processing on Color, Fatty Acids, and Volatile Compounds of Sea Bass Skeletal Muscle.
- Published in:
- Journal of Aquatic Food Product Technology, 2014, v. 23, n. 4, p. 358, doi. 10.1080/10498850.2012.719589
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- Publication type:
- Article
10
Effect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1635, doi. 10.1111/ijfs.16917
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- Publication type:
- Article
11
Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage.
- Published in:
- Journal of Food Quality, 2022, p. 1, doi. 10.1155/2022/2456921
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- Publication type:
- Article