Jin WG - Search Results

1

Ultra-efficient antimicrobial photodynamic inactivation system based on blue light and octyl gallate for ablation of planktonic bacteria and biofilms of Pseudomonas fluorescens.

Shi YG, Jiang L, Lin S, Jin WG, Gu Q, Chen YW, Zhang K, Ettelaie R. Shi YG, et al. Among authors: jin wg. Food Chem. 2022 Apr 16;374:131585. doi: 10.1016/j.foodchem.2021.131585. Epub 2021 Nov 11. Food Chem. 2022. PMID: 34802804 Free article.

2

Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion.

Shi T, Liu H, Song T, Xiong Z, Yuan L, McClements DJ, Jin W, Sun Q, Gao R. Shi T, et al. Food Chem. 2021 Apr 16;342:128314. doi: 10.1016/j.foodchem.2020.128314. Epub 2020 Oct 7. Food Chem. 2021. PMID: 33051101

3

Collagens made from giant salamander (Andrias davidianus) skin and their odorants.

Chen X, Jin W, Chen D, Dong M, Xin X, Li C, Xu Z. Chen X, et al. Food Chem. 2021 Nov 1;361:130061. doi: 10.1016/j.foodchem.2021.130061. Epub 2021 May 11. Food Chem. 2021. PMID: 34023689

4

Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant salamander fillets preservation.

Shi YG, Li DH, Kong YM, Zhang RR, Gu Q, Hu MX, Tian SY, Jin WG. Shi YG, et al. Among authors: jin wg. Int J Food Microbiol. 2022 Jan 16;361:109460. doi: 10.1016/j.ijfoodmicro.2021.109460. Epub 2021 Oct 29. Int J Food Microbiol. 2022. PMID: 34785387

5

Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain.

Shi T, Wang X, Li M, Xiong Z, McClements DJ, Bao Y, Song T, Li J, Yuan L, Jin W, Gao R. Shi T, et al. Food Chem. 2022 Oct 15;391:133184. doi: 10.1016/j.foodchem.2022.133184. Epub 2022 May 13. Food Chem. 2022. PMID: 35640331

6

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods.

Jin W, Fan X, Jiang C, Liu Y, Zhu K, Miao X, Jiang P. Jin W, et al. Food Chem X. 2023 Jan 21;17:100584. doi: 10.1016/j.fochx.2023.100584. eCollection 2023 Mar 30. Food Chem X. 2023. PMID: 36845502 Free PMC article.

7

Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.

Jiang C, Liu Y, Jin W, Zhu K, Miao X, Dong X, Jiang P. Jiang C, et al. Food Chem X. 2024 Jan 6;21:101126. doi: 10.1016/j.fochx.2024.101126. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38292676 Free PMC article.

8

Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15.

Yuan L, Sun L, Xiong Z, Zhang Q, Jin W, Gao R. Yuan L, et al. Food Chem X. 2024 Mar 19;22:101314. doi: 10.1016/j.fochx.2024.101314. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38550895 Free PMC article.

9

Structural and aggregation changes of silver carp myosin induced with alcohols: Effects of ethanol, 1,2-propanediol, and glycerol.

Xiong Z, Liu J, Tian Y, Wang Z, Wang X, Shi T, Jin W, Yuan L, Gao R. Xiong Z, et al. Food Chem. 2024 Sep 15;452:139542. doi: 10.1016/j.foodchem.2024.139542. Epub 2024 May 7. Food Chem. 2024. PMID: 38728898

10

Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel.

Yuan L, Guo X, Xiong Z, Wang X, Monto AR, Jin W, Li J, Gao R. Yuan L, et al. Food Chem X. 2024 May 10;22:101451. doi: 10.1016/j.fochx.2024.101451. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38803671 Free PMC article.

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