Man-Man Yu
Dalian Polytechnic University
15 Papers
14 Citations
Man-Man Yu is an academic researcher from Dalian Polytechnic University. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 3, co-authored 9 publications.
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Papers
Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
De-Yang Li,Zhen Yuan,Zi-Qiang Liu,Man-Man Yu,Yu Guo,Xiaoyang Liu,Min Zhang,Hui-Lin Liu,Da-Yong Zhou +8 more
TL;DR: The mechanism of color deterioration in ready-to-eat (RTE) shrimps during storage was revealed for the first time in this article, showing that the appearance of the RTE shrimp gradually browned and blackened.
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Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control.
Zi-Qiang Liu,De-Yang Li,Liang Song,Yu-Xin Liu,Man-Man Yu,Min Zhang,Kanyasiri Rakariyatham,Da-Yong Zhou,Fereidoon Shahidi +8 more
TL;DR: The additives (LA + TP) significantly prevented the progressive deterioration in mechanical properties by retarding the changes in microstructure as well as phase state and distribution of water through preventing protein oxidation.
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Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism.
Bing Liu,Zi-Qiang Liu,De-Yang Li,Man-Man Yu,Yu-Xin Liu,Lei Qin,Da-Yong Zhou,Fereidoon Shahidi,Beiwei Zhu +8 more
TL;DR: The Taylor diagram and Hierarchical cluster analysis confirmed that the inhibitors of cysteine and serine proteases could effectively retard textural deterioration of AMS during 5 d of cold storage.
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Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage.
Hong-Kai Xie,Fa-Wen Yin,Zhong-Yuan Liu,Yuanyuan Hu,Man-Man Yu,Da-Yong Zhou,Beiwei Zhu,Beiwei Zhu +7 more
TL;DR: This study shows that monitoring substrate loss and using kinetic models of PUFAs esterified into different lipid classes can provide insights into further chemical and nutritional studies on food systems containing complex lipid class compositions.
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Effects of heat treatments on texture of abalone muscles and its mechanism
Man-Man Yu,De-Yang Li,Zi-Qiang Liu,Yu-Xin Liu,Jun-Zhuo Zhou,Min Zhang,Da-Yong Zhou,Beiwei Zhu +7 more
TL;DR: In this paper, the authors developed suitable heating conditions and revealed the mechanism of texture changes in abalone muscles and showed that milder heat treatments (60°C-10 min and 70°C -10 min) increased shear force and hardness of abalone muscle.
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