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Xiuping Dong

dalian polytechnic university

45H指数
261论文数
6.8K被引数
收录论文 170
发表时间
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Pre-assembled gelatin–oat β-glucan hydrogel as a molecular bridge to regulate heat-induced gelation of skipjack tuna myofibrillar protein预组装的明胶-燕麦β-葡聚糖水凝胶作为分子桥调节金枪鱼肌原纤维蛋白的热诱导凝胶化
errFood Hydrocolloids
IF12.4
err2026-06-17
err0
PREAI
errXiaoqing Yang; Zhifeng Tan; Jinye Yang; Ying Zhang; Kaiyu Jiang; Xiuping Dong
err分享
err收藏
Digestive Comparison of Epoxidized versus Native Large Yellow Croaker Phospholipids In Vitro and In Vivo : Focus on Oxylipin and Free Fatty Acid Profiles消化比较：环氧化的与天然的大黄鱼磷脂在体外和体内的消化：聚焦于氧脂素和游离脂肪酸谱
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-02-17
err0
PREAI
errMin Zhang; Jing-Jing Fu; Yong-Jie Long; Wen-Qiang Cai; Xiu-Ping Dong; Yue-Wen Chen
err分享
err收藏
Non-destructive intelligent prediction of shelf life and quality of Tegillarca granosa using multilayer perceptron model
errJournal of the Science of Food and Agriculture
IF3.5
err2026-01-16
err0
errOAAI
errYi Yuan; Jiaxin Qiang; Songyi Lin; Xiuping Dong; Bo Liu; Haiyou Dong; Jiali Zou; Simin Zhang
err分享
err收藏
Enhancing the oral processing and swallowing performance of cod soft gels增强鳕鱼软胶的口腔加工和吞咽性能
errJournal of Food Engineering
IF5.8
err2026-01-09
err0
PREAI
errXiliang Yu; Yue Wang; Lin Han; Shiyi Liu; Michelle Ji Yeon Yoo; Xiuping Dong
err分享
err收藏
Effects of α,β-unsaturated aldehydes on the structural, oxidative, and digestive properties of oyster myofibrillar proteins during thermal processingα,β-不饱和醛对牡蛎肌原纤维蛋白在热加工过程中结构、氧化及消化性质的影响
errFood Chemistry
IF9.8
err2025-12-11
err0
PREAI
errZhengze Quan; Mengdan Hou; Shihong Zhong; Xiaoming Guo; Xiuping Dong; Beiwei Zhu; Yuanyuan Hu
err分享
err收藏
Effects of low-temperature vacuum frying on scallops quality and development of a machine learning-based quality prediction model低温真空油炸对扇贝品质的影响及基于机器学习的品质预测模型的开发
errFood Control
IF6.3
err2025-11-12
err0
PREAI
errHaiyou Dong; Songyi Lin; Xiuping Dong; Bo Liu; Hongyan Wang; Simin Zhang
err分享
err收藏
Vitamin D-loaded microcapsule-cod protein composite gels: Texture, oral processing, and digestive properties维生素D负载微胶囊-鳕鱼蛋白复合凝胶：质地、口腔加工及消化特性
errFood Hydrocolloids
IF12.4
err2025-11-01
err0
PREAI
errYue Wang; Xiliang Yu; Weiping Zhao; Shiyi Liu; Sangeeta Prakash; Xiuping Dong
err分享
err收藏
Encapsulation or direct addition: Impact of tea polyphenols delivery strategy on the storage stability of high internal phase emulsions-based fish cakes包埋或直接添加：茶多酚递送策略对高内相乳液基鱼饼储存稳定性的影响
errInternational Journal of Biological Macromolecules
IF8.5
err2025-10-14
err0
PREAI
errZhifeng Tan; Xiaoqing Yang; Yu Liu; Xiuping Dong
err分享
err收藏
Flavor and quality enhancement of skipjack tuna patties: Synergistic effects of rosemary extract deodorization and thermal processing金枪鱼饼的风味与品质提升：迷迭香提取物脱臭与热处理的协同效应
errFood Research International
IF8
err2025-09-29
err0
PREAI
errXiaoqing Yang; Jiaqi Liu; Zhifeng Tan; Yanbin Lu; Xiuping Dong
err分享
err收藏
Structural reorganization of hydration-limited soft-matter: Mechanistic and sustainability insights for micro-aqueous extraction of fish oil水合限制性软物质的构型重组：微水相萃取鱼油的机理与可持续性见解
errFood and Bioproducts Processing
IF3.4
err2025-09-10
err0
PREAI
errShenghai Liu; Yuxuan Liang; Wei Gong; Kaiyu Jiang; Xiuping Dong; Beiwei Zhu; Juncai Tu
err分享
err收藏
Chickpea Protein: Novel Stabilizer for Sturgeon Restructured Products鹰嘴豆蛋白：鲟鱼重组制品的新型稳定剂
errJournal of Food Engineering
IF5.8
err2025-07-29
err0
PREAI
errYue Wang; Jiaqi Liu; Weiping Zhao; Jinye Yang; Jinfeng Pan; Sangeeta Prakash; Xiuping Dong
err分享
err收藏
Laser-Assisted 3D Printing for Localized Coagulation of Minced Shrimp激光辅助3D打印用于虾泥的局部凝固
errJournal of Food Engineering
IF5.8
err2025-07-29
err0
PREAI
errQiang Tong; Shuailei Xiao; Ye Bi; Junhao Yang; Xiuping Dong
err分享
err收藏
Quality enhancement of batter-coated oysters via low temperature vacuum frying technique and machine learning-based prediction models for shelf life and quality dynamics通过低温真空油炸技术和基于机器学习的预测模型对裹面糊牡蛎的品质提升及货架期与品质动态的预测
errFood Chemistry
IF9.8
err2025-07-09
err0
PREAI
errJunbo Chu; Songyi Lin; Xiuping Dong; Bo Liu; Haiyou Dong; Simin Zhang
err分享
err收藏
Exploring the impact of processing temperatures on cod protein modifications by α, β-unsaturated aldehydes using a clickable probe探索α, β-不饱和醛通过可点击探针研究加工温度对鳕鱼蛋白修饰的影响
errFOOD CHEMISTRY
IF9.8
err2025-06-02
err0
PREAI
errJiang, Kaiyu; Gong, Wei; Liang, Yu-Xuan; Tu, Juncai; Li, Jinjin; Gao, Weiman; Dong, Xiuping
err分享
err收藏
Storage evolution in non-volatile and volatile lipid oxidation products of salted large yellow croaker based on targeted lipidomics and GC-MS analysis基于靶向脂质组学和GC-MS分析，腌制大黄鱼中非挥发性和挥发性脂质氧化产物的储存演变
errFOOD CHEMISTRY
IF9.8
err2025-06-02
err0
PREAI
errZhang, Min; Fu, Jing-jing; Mao, Jun-long; Dong, Xiu-ping; Chen, Yue-wen
err分享
err收藏
Uncovering quality changes in oysters (Crassostrea hongkongensis) during frozen storage based on lipidomics and proteomics基于脂质组学和蛋白质组学，揭示香港牡蛎（Crassostrea hongkongensis）在冷冻贮藏期间的质量变化
errFOOD CHEMISTRY
IF9.8
err2025-05-04
err0
PREAI
errHu, Yuanyuan; Quan, Zhengze; Wang, Zonghan; Luo, Ying; Guo, Xiaoming; Dong, Xiuping; Zhou, Dayong; Zhu, Beiwei
err分享
err收藏
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes冻融循环对扇贝闭壳肌质构及蛋白质消化特性的影响：蛋白质氧化变化的作用
errFOOD CHEMISTRY
IF9.8
err2025-05-01
err0
PREAI
errHu, Yuanyuan; Wang, Zonghan; Quan, Zhengze; Li, Jinjin; Liu, Zhengqi; Guo, Xiaoming; Dong, Xiuping; Zhou, Dayong
err分享
err收藏
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them通过高压均质法制备的来自香菇（Lentinus edodes）菌柄的纳米纤维素及其稳定作用的凝胶状乳液
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-04-01
err0
PREAI
errWang, Xiuqin; Shen, Zhangyue; Hao, Ruoyi; Zhang, Lin; Li, Shengjie; Xu, Xianbing; Dong, Xiuping; Pan, Jinfeng
err分享
err收藏
Polyphenol oxidase mediated (-)-epigallocatechin gallate stabilized protein in body wall of Apostichopus japonicus: Characteristics and structure多酚氧化酶介导的(-)-表没食子儿茶素没食子酸酯稳定的 Apostichopus japonicus 体壁蛋白：特性与结构
errFOOD CHEMISTRY
IF9.8
err2025-04-01
err1
PREAI
errGuo, Yicheng; Ming, Yu; Dong, Xiufang; Nakamura, Yoshimasa; Dong, Xiuping
err分享
err收藏
Effect of rosemary extract on volatile flavor profile and flavor source of skipjack tuna
errFOOD BIOSCIENCE
IF5.9
err2024-12-01
err0
PREAI
errLiu, Jiaqi; Han, Ge; Wang, Yue; Wang, Yidan; Liu, Zhengqi; Dong, Xiuping
err分享
err收藏

研究方向

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合作学者
合作期刊
F
Fereidoon Shahidi
H 指数: 142 · 论文数: 1.1K
张民 封面图
张民 (Min Zhang)
H 指数: 120 · 论文数: 1.8K
B
Bhesh Bhandari
H 指数: 110 · 论文数: 1.1K
X
Xiao‐Qing Yang
H 指数: 106 · 论文数: 454
B
Baohua Kong
H 指数: 81 · 论文数: 459
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