Yu-Xin Liu

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

SCHOLARLY PAPERS

2

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46

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0

Scholarly Papers (2)

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1.

Comparative Proteomic Analysis of Boiled Sea Cucumber Body Wall with Different Boiling Time and Texture Properties Using Label-Free Quantitative Proteomics

Number of pages: 29 Posted: 14 Oct 2022
Min Zhang, Yu-Xin Liu, Zi-Xuan Wu, Guan-Hua Zhao, Liang Song, Peng-Fei Jiang, Man-Man Yu and Da-Yong Zhou
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Anhui Agricultural University and Dalian Polytechnic University
Downloads 29 (1,056,786)

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sea cucumber, Texture, label-free quantitative proteomic, collagen fibres, fibrillin-microfibrils

2.

Elevating Sensory Quality Through a Dual-Acid Preservation Strategy in Ready-to-Eat Crayfish (Procambarus Clarkia)

Number of pages: 46 Posted: 30 Sep 2024
Wensi Xu, Qifu Yang, Deyang Li, Xiaoyang Liu, Aihua Deng, Liang Song, Yu-Xin Liu, Pinhong Yang and Da-Yong Zhou
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Hunan University of Arts and Science, Dalian Polytechnic University - Department of Food Science and Technology, Dalian Polytechnic University, Hunan University of Arts and Science and Dalian Polytechnic University
Downloads 17 (1,202,968)

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Ready-to-eat Crayfish, Dual-Acid Preservation, Oxidative Degradation, sensory attributes, Storage stability