Fei‐jian Liu

Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during <i>in vitro</i> digestion

Fei‐jian Liu, Xiuping Dong, Shi‐ke Shen et al. · Food & Function · 2021 · 42 citations

Digestion Properties, Food Biophysics, Peptide Science +22

Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating

Fei‐jian Liu, Shi‐ke Shen, Yuewen Chen et al. · Food Chemistry · 2021 · 35 citations

Biology, Biochemistry, Natural Sciences +8

Protein oxidation analysis based on comparative proteomic of Russian sturgeon (Acipenser gueldenstaedti) after sous-vide cooking

Wenqiang Cai, Yuewen Chen, Xiuping Dong et al. · Food Control · 2020 · 28 citations

Food Chemistry, Biochemistry, Sous-vide Cooking +10

Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C

Shi‐ke Shen, Yuewen Chen, Xiuping Dong et al. · Food Research International · 2020 · 28 citations

Low Temperature Vacuum, Russian Sturgeon, Food Processing +4

Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches

Shi‐ke Shen, Qian‐yun Bu, Wen‐tao Yu et al. · Food Chemistry X · 2022 · 25 citations · Full text

Proteinlipid Interaction, Biochemistry, Protein Folding +8