Yingshan Jin

Yangzhou University

88 Daxue Road (South)

Yangzhou

Jiangsu, 225009

China

  • Yangzhou University

SCHOLARLY PAPERS

3

DOWNLOADS

47

TOTAL CITATIONS

0

Scholarly Papers (3)

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1.

Effect of Different Ohmic Heating Treatments on the Structure of Parvalbumin and the Abrogation of Allergenicity in Japanese Eel (Anguilla Japonica)

Number of pages: 26 Posted: 24 Apr 2023
Xiaomin Li, Yun Deng, Weiqiang Qiu, Yuhui Feng, Yingshan Jin, Lanming Chen, Li Li, Ashily Ling Wang, Ningping Tao and Yinzhe Jin
Shanghai Ocean University, Shanghai Jiao Tong University (SJTU) - Department of Food Science & Technology, Shanghai Ocean University, Jilin Tobacco Industry Co., Ltd., Yangzhou University, Shanghai Ocean University, Shanghai Ocean University - College of Food Science and Technology, ADM (Shanghai) Management Co. Ltd., Shanghai Ocean University and Shanghai Ocean University - Engineering Research Center of Food Thermal-Processing Technology
Downloads 23 (1,137,461)

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Allergen, Japanese eel, Parvalbumin, Ohmic heating treatment, Protein structure, Protein allergy abatement

2.

Extraction of Chitin from Portunus Trituberculatus Shell Using Binary Ionic Liquids and Optimization of Chitosan Deacetylation Using Pressurized Treatment

Number of pages: 62 Posted: 26 Feb 2025
Qi Fang, Ashily Ling Wang, Li Hu, Weiqiang Qiu, Li Li, Yingshan Jin, Yuhui Feng and Yinzhe Jin
affiliation not provided to SSRN, ADM (Shanghai) Management Co. Ltd., affiliation not provided to SSRN, Shanghai Ocean University, Shanghai Ocean University - College of Food Science and Technology, Yangzhou University, Jilin Tobacco Industry Co., Ltd. and Shanghai Ocean University - Engineering Research Center of Food Thermal-Processing Technology
Downloads 18 (1,198,686)

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Portunus triberculatus shell, Ionic liquids, Chitin extraction, Chitosan deacetylation, Pressurized treatment, Response surface optimization

3.

High Voltage Pulsed Electric Field-Assisted Extraction of Phosvitin from Herring Roe

Number of pages: 25 Posted: 01 Oct 2024
Xiaoyuan Wang, Ashily Ling Wang, Weiqiang Qiu, Li Li, Yingshan Jin, Yunzi Jiang, Wenbin Zhao, Feng Li and Yinzhe Jin
Shanghai Ocean University, ADM (Shanghai) Management Co. Ltd., Shanghai Ocean University, Shanghai Ocean University - College of Food Science and Technology, Yangzhou University, affiliation not provided to SSRN, Shanghai University of Electric Power, Shanghai University of Electric Power and Shanghai Ocean University - Engineering Research Center of Food Thermal-Processing Technology
Downloads 6 (1,319,173)

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High voltage pulsed electric field, Extraction rate, Protein structure, Emulsification property, antioxidation activity, phosvitin