►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
►代表性文章
1.Yang, F., Jing, D., Diao, Y., Yu, D., Gao, P., Xia, W.*, Jiang, Q., Xu, Y., Yu, P. & Zhan, X. Effect of immersion freezing by edible solution on freezing efficiency and physical properties of obscure pufferfish (Takifugu Obscurus) fillets. LWT-Food Science and Technology, 2020, 118.
2.Yang, F., Zhu, L. L., Diao, Y. D., Gao, P., Yu, D. W., Yu, P. P., Jiang, Q. X., Xu, Y. S., Xia, W. S.*, Zhan, X. B. Preparation of high-quality fermented fish product. Journal of Visualized Experiments, 2019. Doi:10.3791/60265.
3.Zhu, L.,Yang, F.*, Gao, P., Yu, D., Yu, P., Jiang, Q., Xu, Y., & Xia, W. Comparative study on quality characteristics of pickled and fermented sturgeon (Acipenser sinensis) meat in retort cooking. International Journal of Food Science and Technology, 2019, 54: 2553-2562.
4.Yang, F.,Jing, D., Yu, D., Xia, W., Jiang, Q., Xu, Y., & Yu, P. Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage. Food Chemistry, 2019, 278: 452-459.
5.Yang, F., Jia, S., Liu, J., Gao, P., Yu, D., Jiang, Q., Xu, Y., Yu, P., Xia, W.* & Zhan, X. The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet. Food Chemistry, 2019, 301.
6.Yang, F.,Xia W., Zhang, X., Xu, Y., & Jiang, Q. A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus Plantarum. Food Chemistry, 2016, 207: 86-92.
7.Yang, F.,Rustad, T., Xia, W., Xu, Y., & Jiang, Q. Changes in myofibrillar structure of silver carp as affected by endogenous proteolysis under acid condition. International Journal of Food Science and Technology, 2016, 51(10): 2171-2177.
8.Yang, F.,Hu, F., Jiang, Q., Xu, Y., & Xia, W. Effect of pretreatments on hydrolysis efficiency and antioxidative activity of hydrolysates produced from Bighead Carp (Aristichthys nobilis). Journal of Aquatic Food Product Technology. Journal of Aquatic Food Product Technology, 2016, 25(6):916-927.
9.Yang, F.,Rustad, T., Xu, Y., Jiang, Q., & Xia, W. Endogenous proteolytic enzymes–A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product. Food Chemistry, 2015, 172: 551-558.
10.杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水.发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业. 2017, 43(12): 25-29.
11.杨方,夏文水.鱼肉内源酶对发酵鱼糜凝胶特性的影响[J].食品与发酵工业. 2015, 11(41): 18-22.
12.杨方,许艳顺,黄政豪,仇皛,夏文水.内酯鱼肉豆腐的凝胶特性及感官品质研究[J].食品与机械. 2011, 27(1): 87-90.
13.贾胜男,杨方*,臧金红,夏文水,姜启兴,许艳顺,于沛沛.骨架蛋白降解对冰鲜草鱼质构的影响[J].食品科学. 2019, 40(13): 1-7.
14.朱露露,杨方*,高沛,姜启兴,许艳顺,于沛沛,夏文水.发酵条件对酵母接种醉鲟鱼风味的影响[J].食品与发酵工业. 2018, 44(12): 110-117.
15.景电涛,杨方*,余达威,姜启兴,许艳顺,于沛沛,夏文水.暗纹东方鲀冻藏品质劣化的原因解析[J].渔业科学进展.2018.
16.王凯丽,杨方*,姜启兴,许艳顺,夏文水.发酵工艺对杂粮红枣发酵饼干品质的影响[J].食品与发酵工业. 2018, 44(6):106-114.
