Jianlian Huang - Search Results

Year	Number of Results
2012	2
2013	2
2015	1
2016	1
2018	3
2019	4
2020	1
2021	6
2022	10
2023	7
2024	5

1

Advances in flavor peptides with sodium-reducing ability: A review.

Gao T, Huang X, Chen X, Cai X, Huang J, Vincent G, Wang S. Gao T, et al. Among authors: huang j. Crit Rev Food Sci Nutr. 2023 May 23:1-17. doi: 10.1080/10408398.2023.2214613. Online ahead of print. Crit Rev Food Sci Nutr. 2023. PMID: 37218684 Review.

2

Recent advances on enhancing 3D printing quality of protein-based inks: A review.

Tian H, Wu J, Hu Y, Chen X, Cai X, Wen Y, Chen H, Huang J, Wang S. Tian H, et al. Among authors: huang j. Compr Rev Food Sci Food Saf. 2024 May;23(3):e13349. doi: 10.1111/1541-4337.13349. Compr Rev Food Sci Food Saf. 2024. PMID: 38638060 Review.

3

Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria.

Chen X, Wu J, Li X, Yang F, Huang D, Huang J, Wang S, Guyonnet V. Chen X, et al. Among authors: huang j. NPJ Sci Food. 2022 Feb 3;6(1):10. doi: 10.1038/s41538-022-00128-4. NPJ Sci Food. 2022. PMID: 35115563 Free PMC article.

4

Microwave heating process of moderate-minced surimi based on multiphase porous media model.

Yan B, Meng L, Yang H, Du L, Jiao X, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Yan B, et al. Among authors: huang j. J Food Sci. 2023 Jan;88(1):273-292. doi: 10.1111/1750-3841.16408. Epub 2022 Dec 4. J Food Sci. 2023. PMID: 36463411

5

Investigation on the quality regulating mechanism of antifreeze peptides on frozen surimi: From macro to micro.

Yang F, Jiang W, Chen X, Wu J, Huang J, Cai X, Wang S. Yang F, et al. Among authors: huang j. Food Res Int. 2023 Jan;163:112299. doi: 10.1016/j.foodres.2022.112299. Epub 2022 Dec 9. Food Res Int. 2023. PMID: 36596202

6

Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides.

Chen X, Wu J, Li X, Yang F, Yu L, Li X, Huang J, Wang S. Chen X, et al. Among authors: huang j. Food Chem. 2022 Mar 1;371:131054. doi: 10.1016/j.foodchem.2021.131054. Epub 2021 Sep 4. Food Chem. 2022. PMID: 34555708

7

Identification of Novel Antifreeze Peptides from Takifugu obscurus Skin and Molecular Mechanism in Inhibiting Ice Crystal Growth.

Yang F, Jiang W, Chen X, Chen X, Wu J, Huang J, Cai X, Wang S. Yang F, et al. Among authors: huang j. J Agric Food Chem. 2022 Nov 9;70(44):14148-14156. doi: 10.1021/acs.jafc.2c04393. Epub 2022 Oct 31. J Agric Food Chem. 2022. PMID: 36314886

8

Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria.

Huang Q, Jiao X, Yan B, Zhang N, Huang J, Zhao J, Zhang H, Chen W, Fan D. Huang Q, et al. Among authors: huang j. Food Chem. 2022 Sep 1;387:132847. doi: 10.1016/j.foodchem.2022.132847. Epub 2022 Mar 29. Food Chem. 2022. PMID: 35405557

9

Analysis of the shape retention ability of antifreeze peptide-based surimi 3D structures: Potential in freezing and thawing cycles.

Tian H, Chen X, Chen C, Wu J, Huang J, Zhao L, Wang S. Tian H, et al. Among authors: huang j. Food Chem. 2023 Mar 30;405(Pt A):134780. doi: 10.1016/j.foodchem.2022.134780. Epub 2022 Oct 28. Food Chem. 2023. PMID: 36368096

10

Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing.

Yu X, Zhao Z, Zhang N, Yan B, Gao W, Huang J, Zhao J, Zhang H, Chen W, Fan D. Yu X, et al. Among authors: huang j. Food Chem. 2022 Dec 15;397:133682. doi: 10.1016/j.foodchem.2022.133682. Epub 2022 Jul 13. Food Chem. 2022. PMID: 35921700

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