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Jinxiu Shi

Ocean University of China

5 Yushan Road

Qingdao, 266003

China

  • Ocean University of China

SCHOLARLY PAPERS

4

DOWNLOADS

143

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Aroma formation mechanisms during dried bonito processing through integrated flavouromics and untargeted lipidomics analysis

Number of pages: 52 Posted: 03 Sep 2025
Jing Yu, Jinxiu Shi, Xinpeng Cao, Zengyan Yu, Gang Yu, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China - Sanya Tropical Fisheries Research Institute, Ocean University of China and Ocean University of China
Downloads 44 (1,133,231)

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dried bonito, Electronic Tongue, volatile compounds, Lipidomics, correlation analysis, Metabolic pathway

2.

A Strategic Study of Multi-Criteria Decision-Making: Functional Properties and Application Prospects of Five Plant Protein Alternatives to Animal-Based Products

Number of pages: 38 Posted: 15 Feb 2025
Jinxiu Shi, Jing Yu, Lei Wang, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 38 (1,209,354)
Citation 1

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multiple criteria decision making, Plant proteins, substitute animal products, Functional properties

3.

High-Moisture Texturization of Antarctic Krill (Euphausia Superba) Meat-Based Hybrid Protein: The Synergistic Effect of Wheat Gluten and Pea Protein

Number of pages: 46 Posted: 07 Jan 2025
Zengyan Yu, Jing Yu, Lei Wang, Jinxiu Shi, Songgang Xia, Ning-Yang Li, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 34 (1,263,436)

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High-moisture extrusion, Antarctic Krill, Wheat gluten, pea protein, protein structure, Meat analogs

4.

Cryoprotective Role of Ice Structuring Protein/Short-Chain Inulin/Trehalose in Frozen Shrimp Surimi: Quality Maintenance Strategies During Freeze-Thaw Cycles

Number of pages: 38 Posted: 01 Aug 2025
Jing Yu, Huiyan Zhang, Jinxiu Shi, Xinpeng Cao, Yong Xue and changhu Xue
Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China, Ocean University of China and Ocean University of China
Downloads 27 (1,372,601)

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Shrimp surimi, Antifreeze agents, Freeze-thaw cycle, Ice recrystallization inhibition activity, Protein properties, microstructure