Fu JJ - Search Results

1

Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker.

Zhang M, Fu JJ, Mao JL, Dong XP, Chen YW. Zhang M, et al. Among authors: fu jj. Food Chem. 2023 Dec 15;429:136888. doi: 10.1016/j.foodchem.2023.136888. Epub 2023 Jul 14. Food Chem. 2023. PMID: 37463537

2

Improving the functional properties of bovine serum albumin-glucose conjugates in natural deep eutectic solvents.

Fu JJ, Sun C, Xu XB, Zhou DY, Song L, Zhu BW. Fu JJ, et al. Food Chem. 2020 Oct 30;328:127122. doi: 10.1016/j.foodchem.2020.127122. Epub 2020 May 23. Food Chem. 2020. PMID: 32480260

3

Encapsulation of Antarctic krill oil in yeast cell microcarriers: Evaluation of oxidative stability and in vitro release.

Fu J, Song L, Guan J, Sun C, Zhou D, Zhu B. Fu J, et al. Food Chem. 2021 Feb 15;338:128089. doi: 10.1016/j.foodchem.2020.128089. Epub 2020 Sep 16. Food Chem. 2021. PMID: 33091980

4

Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxygenase in large yellow croaker during cold storage.

Chai TT, Huang YN, Ren ST, Jin DL, Fu JJ, Guo JY, Chen YW. Chai TT, et al. Among authors: fu jj. Ultrason Sonochem. 2023 Jan;92:106229. doi: 10.1016/j.ultsonch.2022.106229. Epub 2022 Nov 19. Ultrason Sonochem. 2023. PMID: 36459902 Free PMC article.

5

Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti).

Yuan YW, Cai WQ, Wang MZ, Liu YT, Fu JJ, Chen YW. Yuan YW, et al. Among authors: fu jj. J Sci Food Agric. 2023 Mar 15;103(4):2166-2174. doi: 10.1002/jsfa.12369. Epub 2022 Dec 14. J Sci Food Agric. 2023. PMID: 36460628

6

Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating.

Jin DL, Wei JL, He FY, Chai TT, Ren ST, Fu JJ, Chen YW. Jin DL, et al. Among authors: fu jj. Food Chem. 2023 May 1;407:135133. doi: 10.1016/j.foodchem.2022.135133. Epub 2022 Dec 5. Food Chem. 2023. PMID: 36493492

7

Characteristics and antioxidant properties of Harpadon nehereus protein hydrolysate-xylose conjugates obtained from the Maillard reaction by ultrasound-assisted wet heating in a natural deep eutectic solvents system.

Ren ST, Fu JJ, He FY, Chai TT, Yu-Ting L, Jin DL, Chen YW. Ren ST, et al. Among authors: fu jj. J Sci Food Agric. 2023 Mar 30;103(5):2273-2282. doi: 10.1002/jsfa.12436. Epub 2023 Jan 24. J Sci Food Agric. 2023. PMID: 36620949

8

Effect of theaflavins on the quality of large yellow croaker (Larimichthys crocea) during refrigerated storage.

Mao JL, Fu JJ, Qi XE, Chen YW, Zhang B. Mao JL, et al. Among authors: fu jj. J Sci Food Agric. 2023 Sep;103(12):6033-6043. doi: 10.1002/jsfa.12671. Epub 2023 May 12. J Sci Food Agric. 2023. PMID: 37119403

9

Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating.

Mao J, Fu J, Zhu Z, Cao Z, Zhang M, Yuan Y, Chai T, Chen Y. Mao J, et al. Food Chem. 2023 Nov 15;426:136574. doi: 10.1016/j.foodchem.2023.136574. Epub 2023 Jun 7. Food Chem. 2023. PMID: 37302305

10

Physicochemical and functional characteristics of glycated collagen protein from giant salamander skin induced by ultrasound Maillard reaction.

Fu JJ, Yu JX, He FY, Huang YN, Wu ZP, Chen YW. Fu JJ, et al. Int J Biol Macromol. 2024 Jan;254(Pt 1):127558. doi: 10.1016/j.ijbiomac.2023.127558. Epub 2023 Oct 20. Int J Biol Macromol. 2024. PMID: 37865368

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