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Elsevier11
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Food Chemistry5
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Yanmo Pan results 11 · Newest (Page 1/1, per page 25)
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The mechanism of molten-globule-state conformation transition from bulk phase to oleogel interfaceNARA Subscribed
Food Research International · 2026 · Vol. 242 · Elsevier
Yanmo Pan; Shucheng Liu; Zongyuan Han; Liping Shen; Hui Gong; Yang Liu
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Electrostatic effect and spatial conformation regulating interfacial stability and digestion of shrimp myofibrillar protein-fish oil oleogel emulsionsNARA Subscribed
Food Chemistry · 2026 · Vol. 521 · Elsevier
Yanmo Pan; Yumin Niu; Shucheng Liu; Yuxuan Wu; Zhuoyan Li; Xueyan Cao; Zongyuan Han; Jun-Hua Shao; Hongwu Ji; Mouming Zhao
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Assembly mechanism and digestive characteristics at pork myofibrillar protein-fish oil oleogel interface: Oil phase crystallization behaviorNARA Subscribed
Food Research International · 2026 · Vol. 233 · Elsevier
Liping Shen; Shuai Wei; Zongyuan Han; Yanmo Pan; Yantao Yin; Jun-Hua Shao; Shucheng Liu
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Interfacial assembly adjusting digestion and releasing mechanism of structured fish oil emulsionsNARA Subscribed
Food Chemistry · 2026 · Vol. 501 · Elsevier
Yanmo Pan; Shucheng Liu; Zongyuan Han; Jiahan Liang; Wenhui Ma; Yumin Niu; Feibai Zhou; Jun-Hua Shao; Mouming Zhao
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Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein networkNARA Subscribed
Food Chemistry · 2025 · Vol. 479 · Elsevier
Kaixing Cheng; Shucheng Liu; Zongyuan Han; Yanmo Pan; Jun-Hua Shao; Mouming Zhao
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Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMRNARA Subscribed
Food Research International · 2025 · Vol. 208 · Elsevier
Shucheng Liu; Limeng Wang; Yanmo Pan; Qinxiu Sun; Shuai Wei; Qiuyu Xia; Zefu Wang; Zongyuan Han; Yang Liu
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The beeswax-based fish oil oleogels adjusting the stabilization mechanism and lipid digestion of bi-layer emulsions: Spatial conformation and molecular interactionNARA Subscribed
Food Hydrocolloids · 2025 · Vol. 158 · Elsevier
Yanmo Pan; Shucheng Liu; Zongyuan Han; Huishan Li; Haoyan Lai; Jun-Hua Shao; Naiyong Xiao; Wen Xia
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Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transitionNARA Subscribed
Food Chemistry · 2024 · Vol. 458 · Elsevier
Zongyuan Han; Kaixing Cheng; Yanmo Pan; Fei Chen; Jun-Hua Shao; Shucheng Liu; Qinxiu Sun; Shuai Wei; Hongwu Ji
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The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatmentsNARA Subscribed
Food Hydrocolloids · 2024 · Vol. 154 · Elsevier
Yanmo Pan; Shucheng Liu; Zongyuan Han; Liping Shen; Wei Lan; Jun-Hua Shao; Kaixing Cheng; Yang Liu; Qiuyu Xia; Zefu Wang; Qinxiu Sun; Shuai Wei
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Mechanism of inactivation of Pseudomonas fluorescens by plasma-activated water based on active substancesNARA Subscribed
Innovative Food Science & Emerging Technologies · 2024 · Vol. 96 · Elsevier
Duanying Huang; Qinchao Sun; Jiaojiao Meng; Jie Xu; Yanmo Pan; Ouyang Zheng; Shucheng Liu; Qinxiu Sun
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A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interactionNARA Subscribed
Food Chemistry · 2024 · Vol. 433 · Elsevier
Kaixing Cheng; Yanmo Pan; Zongyuan Han; Zefu Wang; Qinxiu Sun; Shuai Wei; Qiuyu Xia; Yang Liu; Shucheng Liu; Jun-Hua Shao
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