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Xiaoguo Ying

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Articles

How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins

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By Xiaoguo Ying, Xinyang Li, shanggui Deng, Bin Zhang
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT The authors declare that they have no conflicts of interest or personal relationships that could have appeared to influence the work reported in this paper. REFERENCES , , , , , & (1998). Antioxidants and lipid oxidation in foods—A critical appraisal. Journal of Food Science and Technology-Mysore, 35(4), 283–298. , , & (2022). 4-hydroxy-2-alkenals in foods: A review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges.
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Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)

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By Xiaoguo Ying, Xinyang Li, Lukai Ma, Intelligent Manufacturing
| Wiley Online Library Verified
Conflict of interest The authors declare that there is no conflict of interests. Supporting Information Filename Description ijfs17051-sup-0001-AppendixS1.docxWord 2007 document , 321.8 KB Table S1. Evaluation of the lipid oxidation taking place in the oils of sea bass processing by-products. Table S2. Fatty acid compositions of lipids from visceral oil of sea bass. Table S3. α-Tocopherol, γ-Tocopherol, Cholesterol and Squalene content of visceral oil. Table S4.
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Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

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By Xiaoguo Ying, shanggui Deng, Charles Brennan, Taiyu Li
| Wiley Online Library Verified
CONFLICT OF INTEREST STATEMENT The authors declare that they have no known conflicts of interest or personal relationships that could have appeared to influence the work reported in this paper. REFERENCES , , , & (2016). Fruit juice production using ultraviolet pasteurization: A review. Beverages, 2(3), 22. https://doi.org/10.3390/beverages2030022 , , & (2022). Mild processing of seafood—A review. Comprehensive Reviews in Food Science and Food Safety, 21(1), 340–370.
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