Han Z - Search Results

1

Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions.

Pan Y, Sun Q, Liu Y, Wei S, Han Z, Zheng O, Ji H, Zhang B, Liu S. Pan Y, et al. Among authors: han z. Curr Res Food Sci. 2024 Apr 19;8:100745. doi: 10.1016/j.crfs.2024.100745. eCollection 2024. Curr Res Food Sci. 2024. PMID: 38694555 Free PMC article.

2

Comparative Lipidomics Profiling of Acylglycerol from Tuna Oil Selectively Hydrolyzed by Thermomyces Lanuginosus Lipase and Candida Antarctica Lipase A.

Xuan J, Wang Z, Xia Q, Luo T, Mao Q, Sun Q, Han Z, Liu Y, Wei S, Liu S. Xuan J, et al. Among authors: han z. Foods. 2022 Nov 16;11(22):3664. doi: 10.3390/foods11223664. Foods. 2022. PMID: 36429256 Free PMC article.

3

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review.

Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S. Ali A, et al. Among authors: han z. Foods. 2022 Nov 16;11(22):3669. doi: 10.3390/foods11223669. Foods. 2022. PMID: 36429260 Free PMC article. Review.

4

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel.

Zheng O, Sun Q, Dong A, Han Z, Wang Z, Wei S, Xia Q, Liu Y, Ji H, Liu S. Zheng O, et al. Among authors: han z. Foods. 2022 Nov 25;11(23):3807. doi: 10.3390/foods11233807. Foods. 2022. PMID: 36496615 Free PMC article.

5

Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus).

Ali A, Wang J, Khan I, Wei S, Sun Q, Xia Q, Wang Z, Han Z, Liu S. Ali A, et al. Among authors: han z. Food Sci Nutr. 2022 Nov 14;11(2):1024-1039. doi: 10.1002/fsn3.3139. eCollection 2023 Feb. Food Sci Nutr. 2022. PMID: 36789046 Free PMC article.

6

Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide.

Duan W, Qiu H, Htwe KK, Wang Z, Liu Y, Wei S, Xia Q, Sun Q, Han Z, Liu S. Duan W, et al. Among authors: han z. Foods. 2023 Mar 3;12(5):1090. doi: 10.3390/foods12051090. Foods. 2023. PMID: 36900608 Free PMC article.

7

A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels.

Han Z, Liu S, Cao J, Yue X, Shao JH. Han Z, et al. Crit Rev Food Sci Nutr. 2024;64(23):8308-8324. doi: 10.1080/10408398.2023.2199069. Epub 2023 Apr 11. Crit Rev Food Sci Nutr. 2024. PMID: 37039082 Review.

8

A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction.

Cheng K, Pan Y, Han Z, Wang Z, Sun Q, Wei S, Xia Q, Liu Y, Liu S, Shao JH. Cheng K, et al. Among authors: han z. Food Chem. 2024 Feb 1;433:137323. doi: 10.1016/j.foodchem.2023.137323. Epub 2023 Sep 1. Food Chem. 2024. PMID: 37678124

9

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide.

Htwe KK, Duan W, Wei S, Sun Q, Wang Z, Han Z, Liu Y, Liu S. Htwe KK, et al. Among authors: han z. Food Res Int. 2023 Dec;174(Pt 1):113623. doi: 10.1016/j.foodres.2023.113623. Epub 2023 Oct 24. Food Res Int. 2023. PMID: 37986476

10

Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of Litopenaeus vannamei.

Yan W, Sun Q, Zheng O, Han Z, Wang Z, Wei S, Ji H, Liu S. Yan W, et al. Among authors: han z. Foods. 2023 Dec 13;12(24):4459. doi: 10.3390/foods12244459. Foods. 2023. PMID: 38137263 Free PMC article.

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