Sha XM - Search Results

1

Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film.

Li X, Sha XM, Yang HS, Ren ZY, Tu ZC. Li X, et al. Among authors: sha xm. Food Chem X. 2023 Apr 3;18:100673. doi: 10.1016/j.fochx.2023.100673. eCollection 2023 Jun 30. Food Chem X. 2023. PMID: 37091513 Free PMC article.

2

Improved glycation after ultrasonic pretreatment revealed by high-performance liquid chromatography-linear ion trap/Orbitrap high-resolution mass spectrometry.

Zhang Q, Tu Z, Wang H, Huang X, Shi Y, Sha X, Xiao H. Zhang Q, et al. J Agric Food Chem. 2014 Mar 26;62(12):2522-30. doi: 10.1021/jf5002765. Epub 2014 Mar 14. J Agric Food Chem. 2014. PMID: 24606342

3

Structural changes of ultrasonicated bovine serum albumin revealed by hydrogen-deuterium exchange and mass spectrometry.

Zhang Q, Tu Z, Wang H, Huang X, Sha X, Xiao H. Zhang Q, et al. Anal Bioanal Chem. 2014 Nov;406(28):7243-51. doi: 10.1007/s00216-014-8136-6. Epub 2014 Sep 16. Anal Bioanal Chem. 2014. PMID: 25224638

4

Gelatin quantification by oxygen-18 labeling and liquid chromatography-high-resolution mass spectrometry.

Sha XM, Tu ZC, Wang H, Huang T, Duan DL, He N, Li DJ, Xiao H. Sha XM, et al. J Agric Food Chem. 2014 Dec 10;62(49):11840-53. doi: 10.1021/jf503876a. Epub 2014 Nov 26. J Agric Food Chem. 2014. PMID: 25404505

5

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction.

Tu ZC, Huang T, Wang H, Sha XM, Shi Y, Huang XQ, Man ZZ, Li DJ. Tu ZC, et al. Among authors: sha xm. J Food Sci Technol. 2015 Apr;52(4):2166-74. doi: 10.1007/s13197-013-1239-9. Epub 2013 Dec 22. J Food Sci Technol. 2015. PMID: 25829597 Free PMC article.

6

The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup.

Li JL, Tu ZC, Zhang L, Sha XM, Wang H, Pang JJ, Tang PP. Li JL, et al. Among authors: sha xm. J Food Sci Technol. 2016 Aug;53(8):3253-3270. doi: 10.1007/s13197-016-2301-1. Epub 2016 Aug 22. J Food Sci Technol. 2016. PMID: 27784920 Free PMC article.

7

Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation.

Chen Y, Tu Z, Wang H, Zhang L, Sha X, Pang J, Yang P, Liu G, Yang W. Chen Y, et al. Food Res Int. 2016 Nov;89(Pt 1):882-888. doi: 10.1016/j.foodres.2016.10.020. Epub 2016 Oct 15. Food Res Int. 2016. PMID: 28460991

8

Jackfruit (Artocarpus heterophyllus Lam.) peel: A better source of antioxidants and a-glucosidase inhibitors than pulp, flake and seed, and phytochemical profile by HPLC-QTOF-MS/MS.

Zhang L, Tu ZC, Xie X, Wang H, Wang H, Wang ZX, Sha XM, Lu Y. Zhang L, et al. Among authors: sha xm. Food Chem. 2017 Nov 1;234:303-313. doi: 10.1016/j.foodchem.2017.05.003. Epub 2017 May 3. Food Chem. 2017. PMID: 28551240

9

The Reduction in the IgE-Binding Ability of β-Lactoglobulin by Dynamic High-Pressure Microfluidization Coupled with Glycation Treatment Revealed by High-Resolution Mass Spectrometry.

Chen Y, Tu Z, Wang H, Zhang Q, Zhang L, Sha X, Huang T, Ma D, Pang J, Yang P. Chen Y, et al. J Agric Food Chem. 2017 Aug 2;65(30):6179-6187. doi: 10.1021/acs.jafc.7b00934. Epub 2017 Jul 19. J Agric Food Chem. 2017. PMID: 28654282

10

Gelation kinetics and characterization of enzymatically enhanced fish scale gelatin-pectin coacervate.

Huang T, Tu ZC, Shangguan X, Wang H, Zhang N, Zhang L, Sha X. Huang T, et al. J Sci Food Agric. 2018 Feb;98(3):1024-1032. doi: 10.1002/jsfa.8551. Epub 2017 Sep 26. J Sci Food Agric. 2018. PMID: 28718883

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