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Mengxue Fang

Huazhong Agricultural University

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Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees.

2021 Food Chemistry
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In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase)

2021 Food Hydrocolloids
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In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking.

2021 Food Chemistry
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In vitro pepsin digestion characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking induced by setting time and microbial transglutaminase (MTGase).

2020 Journal of Agricultural and Food Chemistry
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