Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis)

Dasong Liu, Li Liang, Joe M. Regenstein, +1

Food Chemistry

Bighead CarpPhysiologyPepsin-solubilised CollagenSwim BladdersBiomedical Engineering

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

Dasong Liu, Li Liang, Wenshui Xia, +2

Food Chemistry

BiologyBiochemistryGrass CarpAquacultureNatural Sciences +2

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

Yaowei Liu, Dasong Liu, Guanmian Wei, +3

Innovative Food Science & Emerging Technologies

BiomanufacturingWhey Protein IsolateEngineeringBiotechnologyAlternative Protein Source +5

Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin

Dasong Liu, Guanmian Wei, Tian‐Cheng Li, +4

Food Chemistry

Acid-soluble CollagenCutaneous BiologyPhysiologyAcid Extraction ConditionsAlkaline Pretreatments +4

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

Bal Kumari Sharma Khanal, Bhesh Bhandari, Sangeeta Prakash, +3

Food Hydrocolloids

Microstructural PropertiesFood StructureFood MicrostructureFood EngineeringSodium Alginate +2

Extraction and characterization of acid- and pepsin-soluble collagens from the scales, skins and swim-bladders of grass carp (Ctenopharyngodon idella)

Dasong Liu, Xuan Zhang, Tian‐Cheng Li, +4

Food Bioscience

BiochemistryPepsin-soluble CollagensGrass CarpBioanalysisCtenopharyngodon Idella +2

Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates

Yuting Xu, Dasong Liu, Hongxu Yang, +5

Food Hydrocolloids

Food ColloidIon-exchange TreatmentIon ExchangeBiochemistryNatural Sciences +10

Maillard‐Reaction‐Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems

Peng Zhou, Mufan Guo, Dasong Liu, +2

Journal of Food Science

Comparison of acid-soluble collagens from the skins and scales of four carp species

Dasong Liu, Peng Zhou, Tian‐Cheng Li, +1

Food Hydrocolloids

MedicineExtracellular MatrixWound HealingDermatologyCarp Species +2

Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates

Dasong Liu, Junke Li, Jie Zhang, +5

Journal of Food Engineering

Food ChemistrySkim MilkMilk Protein ConcentratesPartial AcidificationFood Engineering +3