Pan N - Search Results

1

Research progress on quality deterioration mechanism and control technology of frozen muscle foods.

Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Du X, et al. Among authors: pan n. Compr Rev Food Sci Food Saf. 2022 Nov;21(6):4812-4846. doi: 10.1111/1541-4337.13040. Epub 2022 Oct 6. Compr Rev Food Sci Food Saf. 2022. PMID: 36201389 Review.

2

Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi.

Wang B, Du X, Kong B, Liu Q, Li F, Pan N, Xia X, Zhang D. Wang B, et al. Among authors: pan n. Ultrason Sonochem. 2020 Jun;64:104860. doi: 10.1016/j.ultsonch.2019.104860. Epub 2019 Nov 4. Ultrason Sonochem. 2020. PMID: 31948851 Free article.

3

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage.

Li F, Zhong Q, Kong B, Wang B, Pan N, Xia X. Li F, et al. Among authors: pan n. Food Res Int. 2020 Jul;133:109142. doi: 10.1016/j.foodres.2020.109142. Epub 2020 Mar 3. Food Res Int. 2020. PMID: 32466938

4

Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection.

Pan N, Dong C, Du X, Kong B, Sun J, Xia X. Pan N, et al. Meat Sci. 2021 Feb;172:108313. doi: 10.1016/j.meatsci.2020.108313. Epub 2020 Sep 17. Meat Sci. 2021. PMID: 32980723

5

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles.

Wang B, Li F, Pan N, Kong B, Xia X. Wang B, et al. Among authors: pan n. Meat Sci. 2021 Feb;172:108335. doi: 10.1016/j.meatsci.2020.108335. Epub 2020 Oct 8. Meat Sci. 2021. PMID: 33059179

6

Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles.

Pan N, Hu Y, Li Y, Ren Y, Kong B, Xia X. Pan N, et al. Meat Sci. 2021 May;175:108420. doi: 10.1016/j.meatsci.2020.108420. Epub 2020 Dec 31. Meat Sci. 2021. PMID: 33476995

7

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage.

Li F, Du X, Wang B, Pan N, Xia X, Bao Y. Li F, et al. Among authors: pan n. Food Chem. 2021 Aug 15;353:129104. doi: 10.1016/j.foodchem.2021.129104. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33730666

8

Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating.

Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D. Du X, et al. Among authors: pan n. Food Chem. 2021 Nov 15;362:130222. doi: 10.1016/j.foodchem.2021.130222. Epub 2021 May 27. Food Chem. 2021. PMID: 34090040

9

Dynamics of heat transfer and moisture in beef jerky during hot air drying.

Shi S, Feng J, An G, Kong B, Wang H, Pan N, Xia X. Shi S, et al. Among authors: pan n. Meat Sci. 2021 Dec;182:108638. doi: 10.1016/j.meatsci.2021.108638. Epub 2021 Jul 24. Meat Sci. 2021. PMID: 34329856

10

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles.

Pan N, Wan W, Du X, Kong B, Liu Q, Lv H, Xia X, Li F. Pan N, et al. Foods. 2021 Dec 24;11(1):44. doi: 10.3390/foods11010044. Foods. 2021. PMID: 35010168 Free PMC article.

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