Publications by authors named "Baoshang Fu"

Claim this Profile
I
Inhibition of physicochemical and structural alterations of gluten proteins by fructo-oligosaccharides on frozen mixed cereal dough.
Yingnan Liu, Kaiwen Liu, Tianren Zhang, Pengfei Jiang, Libo Qi, Baoshang Fu

Food Chem· November 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Physicochemical and conformational changes of krill myofibrillar protein induced by two-stage thermal treatment and their relationship with muscle texture.
Xiaofang Liu, Kaiwen Liu, Baoshang Fu, Pengfei Jiang, Libo Qi

Food Chem· February 2025

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics.
Junbo Chu, Songyi Lin, Baoshang Fu, Xiangning Meng, Jiaxin Qiang

Food Chem· December 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Progress in the application of novel cryoprotectants for the stabilization of myofibrillar proteins.
Shan Shang, Yueyue Wang, Pengfei Jiang, Baoshang Fu, Xiuping Dong

Crit Rev Food Sci Nutr· October 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
A
Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.
Pengfei Jiang, Yang Liu, Jiabo Huang, Baoshang Fu, Kaihua Wang

Food Sci Nutr· October 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela).
Baoshang Fu, Yiqian Wang, Xuhui Huang, Xiuping Dong, Dayong Zhou

Food Res Int· July 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Characterization of bamboo shoots dietary fiber modified by ball milling and its role in altering the physicochemical properties of shrimp surimi.
Xin Liu, Yingnan Liu, Xiaoping Du, Baoshang Fu, Pengfei Jiang

Int J Biol Macromol· June 2024

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
N
Nutritional value of different parts from sea eel (Astroconger myriaster) determined by untargeted-lipidomic approach.
Yuying Zhang, Ying Wang, Xuhui Huang, Jie Zheng, Libo Qi, Baoshang Fu

Food Res Int· November 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
S
Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception.
Tao Zhou, Yunjiao Ma, Wei Jiang, Baoshang Fu, Xianbing Xu

Foods· May 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
E
Effects of partial replacement of unwashed Antarctic krill surimi by Litopenaeus vannamei surimi on the heat-induced gelling and three-dimensional-printing properties.
Shan Shang, Ying Liu, Pengfei Jiang, Yueyue Wang, Baoshang Fu

J Texture Stud· April 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
R
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.
Caiyan Jiang, Yao Chen, Shuang Li, Shan Shang, Baoshang Fu

Foods· October 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
C
Contribution of Lipids to the Flavor of Mussel () Maillard Reaction Products.
Ran Xin, Lixin Ma, Rong Liu, Xuhui Huang, Baoshang Fu

Foods· September 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
D
Dynamic release and perception of key odorants in grilled eel during chewing.
Xu-Hui Huang, Yong Luo, Xiao-Hui Zhu, Charfedinne Ayed, Bao-Shang Fu

Food Chem· June 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
A
A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study.
Xiaotong Wu, Baoshang Fu, Yunjiao Ma, Liang Dong, Ming Du

Foods· April 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps.
Xu-Hui Huang, Bao-Shang Fu, Li-Bo Qi, Li-Duo Huo, Yu-Ying Zhang

Food Funct· October 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel.
Xu-Hui Huang, Li-Bo Qi, Bao-Shang Fu, Zeng-Hui Chen, Yu-Ying Zhang

Food Chem· July 2019

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis