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Feng Liang

Hefei University of Technology

5

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28

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Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

2020 Journal of Aquatic Food Product Technology
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Comparison of the Nutritional Quality of Three Edible Tissues from Precocious and Normal Adult Female Chinese Mitten Crabs (Eriocheir sinensis)

2020 Journal of Aquatic Food Product Technology
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Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels

2020 Lwt - Food Science and Technology
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Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat

2019 Food Hydrocolloids
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Fast ASA Modeling and Texturing Using Subgraph Isomorphism Detection Algorithm of Relational Model

2013 MMM | Conference on Multimedia Modeling
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