Xiaoming Jiang - Dissemin

All papers authored by Xiaoming Jiang

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2024 Mingxin Sang, Nan Pan

, Jingna Wu

, Xiaoting Chen, Shuilin Cai, Huan Fang, Meitian Xiao, Xiaoming Jiang

, Zhiyu Liu

Reversed-Phase Medium-Pressure Liquid Chromatography Purification of Omega-3 Fatty Acid Ethyl Esters Using AQ-C18

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Chengxin Ma, Songgang Xia, Jian Song, Yukun Hou, Tingting Hao, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang

Yeast protein as a novel protein source: Processing, functional properties, and potential applications in foods

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Li-Hao Wang, Wen-Hui Qu, Ya-Nan Xu, Song-Gang Xia, Qian-Qian Xue, Xiao-Ming Jiang

, Hong-Ying Liu, Chang-Hu Xue, Yun-Qi Wen

Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains

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Chengxin Ma, Qingyi Wan, Jian Song, Tingting Hao, Songgang Xia, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang

Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions

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Weijia Zhang, Li Liu, Yuanhui Zhao, Tianhong Liu

, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao, Xiaoming Jiang

, Xinxing Xu

Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar

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Li Liu, Shixue Lu, Weijia Zhang, Fan Bai, Jinlin Wang, Xuqing Zhang, He Xu, Xiaoming Jiang

, Shucai An, Wei Li, Yuanhui Zhao, Xinxing Xu

Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii)

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Tingting Hao, Songgang Xia, Jian Song, Chengxin Ma, Changhu Xue, Xiaoming Jiang

Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs

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2023 Qianqian Xue, Changhu Xue, Donglei Luan

, Yajing Wang, Yunqi Wen, Shijie Bi, Lili Xu, Xiaoming Jiang

Unlocking the Potential of Microwave Sterilization Technology in Ready-to-Eat Imitation Crab Meat Production

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Songgang Xia, Jian Song, Chengxin Ma, Tingting Hao, Yukun Hou, Shuo Shen, Ku Li, Lei Ma, Yong Xue, Changhu Xue, Xiaoming Jiang

Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues

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Hong Xiao, Tingyu Feng, Jiao Yu, Mengyue Hu, Hongying Liu, Xiaoming Jiang

, Tao Zhang, Yong Xue, Changhu Xue

Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity

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Ningchen Wang, Guixin Han, Yuanhui Zhao

, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao

, Xiaoming Jiang

, Xinxing Xu

, Kang Liu

Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)

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Yukun Hou, Songgang Xia, Chengxin Ma, Changhu Xue, Xiaoming Jiang

Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi-based meat analogs by high moisture extrusion

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Songgang Xia

, Jian Song, Ku Li, Tingting Hao, Chengxin Ma, Shuo Shen, Xiaoming Jiang

, Changhu Xue, Yong Xue

Yeast protein-based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure

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Xin Du, Beibei Xu, Yunqi Wen, Changhu Xue, Shijie Bi, Xiaoming Jiang

Nutritional Metabolism of Antarctic Krill Product Protein in Rats

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Yun-Qi Wen, Chang-Hu Xue, Hong-Wei Zhang, Li-Li Xu, Xiao-Han Wang, Shi-Jie Bi, Qian Xue, Yong Xue, Zhao-Jie Li, Joaquín Velasco, Xiao-Ming Jiang

Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil

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Songgang Xia, Shuo Shen, Jian Song, Ku Li, Xianwu Qin, Xiaoming Jiang

, Changhu Xue, Yong Xue

Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

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Bingxue Jiang, Xiaomei Zhang, Mao Ding, Hongwei Zhang, Lipin Chen, Zhaojie Li, Changhu Xue, Xiaoming Jiang

, Yanchao Wang

Biological mass spectrometry analysis for traceability of production method and harvesting seasons of sea cucumber (Apostichopus japonicus)

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Chengxin Ma, Songgang Xia, Jian Song, Yukun Hou, Tingting Hao, Shuo Shen, Ku Li, Changhu Xue, Xiaoming Jiang

Yeast protein as a novel dietary protein source: Comparison with four common plant proteins in physicochemical properties

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Yun-Qi Wen, Hong-Wei Zhang, Chang-Hu Xue, Xiao-Han Wang, Shi-Jie Bi, Li-Li Xu, Qian Xue, Yong Xue, Zhao-Jie Li, Joaquín Velasco, Xiao-Ming Jiang

A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS

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Songgang Xia, Shuo Shen, Chengxin Ma, Ku Li, Changhu Xue, Xiaoming Jiang

, Yong Xue

High-moisture extrusion of yeast-pea protein: Effects of different formulations on the fibrous structure formation

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All papers authored by Xiaoming Jiang