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| 1 | Hypoxia‐inducible factor‐1α?regulates the expression of genes in hypoxic hepatic stellate cells important for collagen deposition and angiogenesis显示文摘 | Bryan L.Copple ShanBai Lyle D.Burgoon Jeon‐OKMoon | 2011 | Liver International2011，，2： | 2 |
| 2 | Effects of fi lleting methods on composition, gelling properties and aroma profi le of grass carp surimi显示文摘Traditionally,fi sh carcass is headed and gutted to prepare a skin-on fi llet in surimi production.In this study,tail and/or belly of grass carp carcass were further cut off in the fi lleting step.Yield,composition,gelling properties and aroma profile of surimi as affected by filleting methods were investigated by SDS-PAGE,ELISA,SEM,magnetic resonance imaging(MRI)and electron nose.Cutting tail off increased surimi yield by 14.0%,whereas cutting belly off decreased it by 11.2%.Cutting tail or belly off signifi cantly decreased fat content,but did not change protein content,ash content,cathepsin(B,H and L)contents,nor protein patterns.Both breaking force and whiteness of surimi gel signifi cantly increased after cutting tail off.Cutting belly off slightly increased whiteness of surimi gel.The microstructure of all the surimi gels was compact and uniform,with fractal dimensions(Df)ranging from 2.81 to 2.85.As for the macrostructure,cutting tail off apparently improved the integrity of surimi gel while cutting belly off did not.Aroma profi les of the surimi prepared under different fi lleting methods could be clearly distinguished by linear discriminant analysis(LDA).Our results indicate that cutting tail off contribute positively to surimi production. | Liu Shi Tao Yin Qilin Huang Juan You Yang Hu Dan Jia Shanbai Xiong | 2021 | Food Science and Human Wellness2021，10，3： | 2 |
| 3 | Role of secondary structures in the gelation of porcine myosin at different pH values 显示文摘 | Ru Liu Siming Zhao Shanbai Xiong | 2008 | Meat Science2008，80，3： | 1 |
| 4 | Role of secondary structure in the gelation of porcinemyosin at different pH values显示文摘 | Liu Ru Zhao Siming Xiong Shanbai | 2008 | Meat Science2008，80，3： | 1 |
| 5 | Diffusion kinetics of sodium chloride in Grass carp muscle and its diffusion anisotropy显示文摘 | Zhang Qiuliang Xiong Shanbai Liu Ru | 2011 | Journal of Food Engineering2011，，107： | 1 |
| 6 | Effect of lowdose microwave radiation on Aspergillus parasiticus显示文摘 | Fang Yanpeng Hu Jian Xiong Shanbai | | 0，，07： | 1 |
| 7 | Synthesis of oetenyl succinic derivative of mechanically activated indica rice starch显示文摘 | Zhang Zhengmao Zhao Siming Xiong Shanbai | 2010 | Starch2010，62，2： | 1 |
| 8 | Role of secondary structure in the gelation of porcine myosin at different pH values显示文摘 | LIU Ru ZHAO Siming XIONG Shanbai | 2008 | Meat Science2008，80，3： | 1 |
| 9 | A thermal lethal model of rice weevils subjected to microwave irradiation显示文摘 | Siming Zhao Chengguang Qiu Shanbai Xiong | 2007 | Journal of Stored Products Rescarch2007，，43： | 1 |
| 10 | Synthesis of octenyl succinic derivative of mechanically activated Indica rice starch显示文摘 | ZHANG Zhengmao ZHAO Siming XIONG Shanbai | | 0，，02： | 1 |
| 11 | Rheological properties of fish actomyosin and pork actomyosin solutions显示文摘 | LIU Ru ZHAO Siming XIONG Shanbai | 2008 | Journal of Food Engineering2008，85，2： | 1 |
| 12 | A thermal lethal model of rice weevils subjected to microwave irradiation显示文摘 | Siming Zhao Chengguang Qiu Shanbai Xiong | 2007 | Journal of Stored Products Research2007，43，： | 1 |
| 13 | Study on creep properties of indica rice gel显示文摘 | Xu Yongliang Xiong Shanbai Li Yunbo | | 0，，01： | 1 |
| 14 | Role of secondary structure in the gelation of porcine myosin at different pH values显示文摘 | LIU Ru ZHAO Siming XIONG Shanbai | 2008 | Meat Science2008，80，3： | 1 |
| 15 | Study on creep properties of indica rice gel 显示文摘 | Xu Yongliang Xiong Shanbai Li Yunbo | 2008 | Journal of Food Engineering2008，86，： | 1 |
| 16 | Effect of mi- crowave on rice quality 显示文摘 | Siming Zhao Shanbai Xiong Chengguang Qiu | 2007 | Journal of Stored Products Research2007，，43： | 1 |
| 17 | Studies on fish and pork paste gelation by dynamic rheology and circular dichroism显示文摘 | LIU Ru ZHAO Siming XIONG Shanbai | 2007 | Journal of Food Science2007，72，： | 1 |
| 18 | Effect of Microwaves on Rice Quality 显示文摘 | Siming Zhao Shanbai Xiong Chengguang Qiu | 2007 | Journal of Stored Products Research2007，43，4： | 1 |
| 19 | Role of secondary structures in the gelation of porcine myosin at different pH values显示文摘 | LIU Ru ZHAO Siming XIONG Shanbai | 2008 | Meat Science2008，80，： | 1 |
| 20 | A Thermal Lethal Model of Rice Weevils Subjected to Microwave Irradiation 显示文摘 | Siming Zhao Chengguang Qiu Shanbai Xiong | 2007 | Journal of Stored Products Research2007，43，4： | 1 |
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