Mingli Tian

机构：Hunan Institute of Science and Technology, Yueyang Changling Equipment Research Institute (China)

发表论文 8 篇 · 总被引 56 次 · h-index 2

代表论文

• Enhancing freeze-thaw stability and flavor in surimi products: Impact of virgin coconut oil and fish oil incorporation (2023 · Food Bioscience · 被引 37)
• Elucidation of formation and development of warmed-over flavor in precooked surimi products as affected by reheating methods (2025 · Food Chemistry · 被引 18)
• Exploration and prediction of frozen surimi gel quality regulating factors based on LASSO regression (2025 · LWT · 被引 1)
• Elucidating the evolution of quality and flavor profiles in marinated silver carp during processing (2026 · Journal of Future Foods)
• Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (Hypophthalmichthys molitrix) throughout the drying process: key roles of metabolites derived from protein and nucleotide degradation (2026 · Food Chemistry X)
• Mechanism of fish bones softening during ultrasound combined with acetic acid treatment of ready-to-eat grass carp pieces (2025 · Food Research International)