Sha XM - Search Results

1

Enhanced stability of curcumin encapsulated in fish gelatin emulsions combined with γ-Polyglutamic acid.

Xie H, Sha XM, Hu ZZ, Tu ZC. Xie H, et al. Among authors: sha xm. Int J Biol Macromol. 2024 Nov 16:137772. doi: 10.1016/j.ijbiomac.2024.137772. Online ahead of print. Int J Biol Macromol. 2024. PMID: 39557231

2

Thermal stability of γ-PGA modified fish gelatin emulsion.

Xie H, Sha XM, Shan S, Hu ZZ, Tu ZC. Xie H, et al. Among authors: sha xm. J Sci Food Agric. 2024 Oct 7. doi: 10.1002/jsfa.13947. Online ahead of print. J Sci Food Agric. 2024. PMID: 39373620

3

Rheology, physicochemical properties, and microstructure of fish gelatin emulsion gel modified by γ-polyglutamic acid.

Xie H, Sha XM, Yuan P, Li JL, Hu ZZ, Tu ZC. Xie H, et al. Among authors: sha xm. Front Nutr. 2024 Mar 20;11:1343394. doi: 10.3389/fnut.2024.1343394. eCollection 2024. Front Nutr. 2024. PMID: 38571750 Free PMC article.

4

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.

5

Traceability and identification of fish gelatin from seven cyprinid fishes by high performance liquid chromatography and high-resolution mass spectrometry.

Sha XM, Jiang WL, Hu ZZ, Zhang LJ, Xie ZH, Lu L, Yuan T, Tu ZC. Sha XM, et al. Food Chem. 2023 Jan 30;400:133961. doi: 10.1016/j.foodchem.2022.133961. Epub 2022 Aug 24. Food Chem. 2023. PMID: 36084584

6

From Fish Scale Gelatin to Tyrosinase Inhibitor: A Novel Peptides Screening Approach Application.

Hu ZZ, Sha XM, Zhang L, Zha MJ, Tu ZC. Hu ZZ, et al. Among authors: sha xm. Front Nutr. 2022 Mar 18;9:853442. doi: 10.3389/fnut.2022.853442. eCollection 2022. Front Nutr. 2022. PMID: 35369091 Free PMC article.

7

Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil.

Li X, Tu ZC, Sha XM, Ye YH, Li ZY. Li X, et al. Among authors: sha xm. J Food Sci Technol. 2022 Feb;59(2):815-824. doi: 10.1007/s13197-021-05080-x. Epub 2021 Apr 1. J Food Sci Technol. 2022. PMID: 35185193 Free PMC article.

8

Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure.

Hu ZZ, Sha XM, Huang T, Zhang L, Wang GY, Tu ZC. Hu ZZ, et al. Among authors: sha xm. Food Chem. 2021 Jun 30;348:129093. doi: 10.1016/j.foodchem.2021.129093. Epub 2021 Jan 19. Food Chem. 2021. PMID: 33503534

9

Flavor, antimicrobial activity, and physical properties of composite film prepared with different surfactants.

Li X, Tu ZC, Sha XM, Ye YH, Li ZY. Li X, et al. Among authors: sha xm. Food Sci Nutr. 2020 Jun 4;8(7):3099-3109. doi: 10.1002/fsn3.1526. eCollection 2020 Jul. Food Sci Nutr. 2020. PMID: 32724574 Free PMC article.

10

Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin.

Hu ZZ, Sha XM, Ye YH, Xiao WR, Tu ZC. Hu ZZ, et al. Among authors: sha xm. J Texture Stud. 2020 Jun;51(3):511-520. doi: 10.1111/jtxs.12495. Epub 2019 Dec 4. J Texture Stud. 2020. PMID: 31714599

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