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Articles

Enhancement of gel properties of low-salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis

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By Dalian Polytechnic Dalian, Yi-Xiao Tang, Lin-Da Zhang
| Wiley Online Library Verified
Tang, Y.-X., Zhang, L.-D., Man, X., Lv, Y.-Y., Jiang, H., Yao, Y., Yan, J.-N., Wang, C., Lai, B. and Wu, H.-T. (2026), Enhancement of gel properties of low-salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis. J Sci Food Agric.
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S-CNN: A Dual-Region Feature Convolutional Network for Fish Freshness Assessment Based on Eyes and Gills Characteristics

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By Dalian Polytechnic Dalian, Xiaozhou He, Boqi Suzhang
| Wiley Online Library Verified
B., X.He, X.Xu, et al. 2026. “S-CNN: A Dual-Region Feature Convolutional Network for Fish Freshness Assessment Based on Eyes and Gills Characteristics.” Expert Systems43, no. 7: e70319. Suzhang, https://doi.org/10.1111/exsy.70319. Conflicts of Interest The authors declare no conflicts of interest. Data Availability Statement Data sharing not applicable to this article as no datasets were generated or analysed during the current study. References , , , , and . 2026.
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Flavor and bioactive compound profiling of sea buckthorn leaf tea: Characterization of key bitter constituents and prediction of their anti-type 2 diabetes activity

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By Qi Sun, Dalian Polytechnic Dalian, Dingjiang Xuan
| Wiley Online Library Verified
CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. DATA AVAILABILITY STATEMENT The authors confirm that the data supporting the findings of this study are available within the article. Supporting Information Filename Description jsfa70707-sup-0001-FigureS1.jpgJPEG image, 332.3 KB Figure S1. The representative structures of the flavonoid compounds identified in the SBLT were analyzed. jsfa70707-sup-0002-Tables.docxapplication/docx, 135.7 KB Table S1.
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