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Peng-Fei Jiang

Dalian Polytechnic University

Dalian

China

  • Dalian Polytechnic University

SCHOLARLY PAPERS

8

DOWNLOADS

259

TOTAL CITATIONS

0

Scholarly Papers (8)

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1.

Effects of Oxidative Modification of Malondialdehyde on the Structure and Emulsification Properties of Egg Yolk High-Density Lipoprotein

Number of pages: 33 Posted: 06 Dec 2022
Yang Tian, Songyi Lin, Peng-Fei Jiang, Guangshun Jiang and Zhijie Bao
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 44 (1,133,231)

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malondialdehyde, egg yolk high‐density lipoprotein, oxidation, structure, emulsification

2.

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 40 (1,183,237)

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

3.

Effect of Different Thermal Processing Methods on the Edible Quality and Flavor Profile of Kidney Bean and Clam Soup

Number of pages: 48 Posted: 20 Aug 2024
Jing Li, Xiaoqing Miao, Yan Liu, Wentao Su and Peng-Fei Jiang
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 39 (1,196,171)

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kidney beans, clams, soup, thermal processing, flavor

4.

Characterization of Non-Volatile and Volatile Flavor Profiles of Coregonus Peled Meat Cooked by Different Methods

Number of pages: 28 Posted: 21 Nov 2022
Wengang Jin, Xinru Fan, Caiyan Jiang, Yang Liu, Kaiyue Zhu, Xiaoqing Miao and Peng-Fei Jiang
Shaanxi University of Technology, Dalian Ocean University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 35 (1,249,711)

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Coregonus peled, Taste extracts, flavor compounds, thermal treatments

5.

Effects of Various Thermal Processing Approaches on Flavor and Taste Components in Dried Salted Spanish Mackerel

Number of pages: 40 Posted: 18 Apr 2024
Jing Li, Caiyan Jiang, Xiaoqing Miao, Shuang Li, Xiuping Dong and Peng-Fei Jiang
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 29 (1,345,526)

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Salted and dried Spanish mackerel, Thermal processing method, Volatile flavor substances, Free amino acids, Sensory quality

6.

Effects of Different Thermal Treatment Methods on the Characteristic Taste and Flavor Compounds of Solen Grandis Meat

Number of pages: 31 Posted: 30 May 2024
Jie Zheng, Jing Li, Zhi yuan Song, Yujun Liu, Di Yu, Qingzhi Wang, Caiyan Jiang, Long Li, Zhiyu Fu and Peng-Fei Jiang
affiliation not provided to SSRN, Dalian Polytechnic University, Dalian Ocean University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Dalian Polytechnic University, affiliation not provided to SSRN, Liaoning Ocean and Fisheries Science Research Institute and Dalian Polytechnic University
Downloads 27 (1,359,097)

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Solen grandis, Thermal treatment, Taste substances, Volatile flavor compounds, GC-IMS

7.

The ​Dynamic Changes of Flavor Characteristics of Sea Cucumber (Apostichopus Japonicus) During Puffing Revealed by Gc-Ms Combined with Hs-Gc-Ims

Number of pages: 32 Posted: 03 Jul 2024
Peng-Fei Jiang, Xiaoqing Miao, Shuang Li, Yang Liu, Jing Li, Xiuping Dong and Ming Du
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 26 (1,372,601)

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Sea cucumber, puffing, HS-GC-IMS, GC-MS, Volatile organic compounds

8.

Establishment of Oyster Water-Soluble Protein-Egcg-Linseed Oil Emulsion System and its Oxidation Stability During Storage and in Vitro Gastrointestinal Digestion

Number of pages: 28 Posted: 15 May 2024
Yang Li, Yue Li, Xuening Yu, Xiaoyang Liu, Fawen Yin, Deyang Li, Peng-Fei Jiang and Da-Yong Zhou
Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University, Dalian Polytechnic University and Dalian Polytechnic University
Downloads 19 (1,459,862)

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Oyster protein, EGCG, antioxidant, emulsion, in vitro