| The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi H Mi, Y Li, C Wang, S Yi, X Li, J Li Food Hydrocolloids 112, 106290, 2021 | 212 | 2021 |
| Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging J Chen, A Wu, M Yang, Y Ge, P Pristijono, J Li, B Xu, H Mi Food Control 126, 108063, 2021 | 207 | 2021 |
| Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus X Li, X Xie, J Wang, Y Xu, S Yi, W Zhu, H Mi, T Li, J Li Food Chemistry 312, 126053, 2020 | 138 | 2020 |
| Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi J Chen, T Deng, C Wang, H Mi, S Yi, X Li, J Li Journal of the Science of Food and Agriculture 100 (5), 2252-2260, 2020 | 124 | 2020 |
| Myofibrillar protein conformation enhance gel properties of mixed surimi gels with Nemipterus virgatus and Hypophthalmichthys molitrix S Yi, Q Li, C Qiao, C Zhang, W Wang, Y Xu, H Mi, X Li, J Li Food Hydrocolloids 106, 105924, 2020 | 95 | 2020 |
| Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage H Mi, X Guo, J Li Lwt 74, 70-76, 2016 | 65 | 2016 |
| Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus) X Li, C Liu, J Wang, W Li, B Lin, W Zhu, Y Xu, S Yi, H Mi, J Li Food Biophysics 15, 397-408, 2020 | 61 | 2020 |
| Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins Y Xu, J Zhao, R Wang, X Li, H Mi, J Li Journal of the Science of Food and Agriculture 99 (11), 5028-5034, 2019 | 61 | 2019 |
| Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates X Li, Y Liu, YY Wang, J Wang, Y Xu, S Yi, W Zhu, H Mi, T Li, J Li Innovative Food Science & Emerging Technologies 67, 102596, 2021 | 56 | 2021 |
| Comprehensive analysis of ozone water rinsing on the water-holding capacity of grass carp surimi gel C Liu, W Li, B Lin, S Yi, B Ye, H Mi, J Li, J Wang, X Li Lwt 150, 111919, 2021 | 54 | 2021 |
| The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi H Mi, C Wang, Q Su, X Li, S Yi, J Li Journal of Texture Studies 50 (6), 571-581, 2019 | 50 | 2019 |
| Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage H Mi, B Zhao, C Wang, S Yi, Y Xu, J Li Journal of the Science of Food and Agriculture 97 (14), 4807-4814, 2017 | 50 | 2017 |
| Quality and biochemical properties of artificially hibernated crucian carp for waterless preservation H Mi, C Qian, L Mao Fish physiology and biochemistry 38, 1721-1728, 2012 | 48 | 2012 |
| Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods X Li, Y Chen, L Cai, Y Xu, S Yi, W Zhu, H Mi, J Li, H Lin LWT 78, 172-180, 2017 | 47 | 2017 |
| Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi J Huang, B Ye, W Wang, J Li, S Yi, X Li, Y Xu, H Mi Journal of Food Measurement and Characterization 15, 1-11, 2021 | 45 | 2021 |
| Involvement of abscisic acid in postharvest water-deficit stress associated with the accumulation of anthocyanins in strawberry fruit J Chen, L Mao, H Mi, W Lu, T Ying, Z Luo Postharvest Biology and Technology 111, 99-105, 2016 | 44 | 2016 |
| Maturity‐dependent chilling tolerance regulated by the antioxidative capacity in postharvest cucumber (Cucumis sativus L.) fruits C Qian, Z He, Y Zhao, H Mi, X Chen, L Mao Journal of the Science of Food and Agriculture 93 (3), 626-633, 2013 | 42 | 2013 |
| Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel H Wang, J Zhang, Y Xu, H Mi, S Yi, R Gao, X Li, J Li Food Chemistry 417, 135821, 2023 | 39 | 2023 |
| Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment H Mi, Q Su, J Chen, S Yi, X Li, J Li Food Chemistry 362, 130253, 2021 | 38 | 2021 |
| Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp (Ctenopharyngodon idellus) surimi C Liu, W Li, B Lin, S Yi, B Ye, H Mi, J Li, J Wang, X Li Journal of Food Processing and Preservation 45 (10), e15811, 2021 | 34 | 2021 |
