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Nan Pan

Observed name: Nan PAN
ORCID: 0000-0001-6182-6058
Observed ORCID: 0000-0001-6182-6058
OpenAlex ID: A5082091141
Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage
2020 · Fangfei Li, Qiang Zhong, et al. · Food Research International · 184
Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating
2021 · Xin Du, Mengna Zhao, et al. · Food Chemistry · 183
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
2022 · Xin Du, Bo Wang, et al. · Comprehensive Reviews in Food Science and Food Safety · 151
Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi
2019 · Bo Wang, Xin Du, et al. · Ultrasonics Sonochemistry · 150
Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection
2020 · Nan Pan, Chunhui Dong, et al. · Meat Science · 127
Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles
2020 · Bo Wang, Fangfei Li, et al. · Meat Science · 117
Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus carpio L.) induced by freeze-thaw processes
2020 · Xin Du, Haijing Li, et al. · LWT · 75
Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze–Thaw Cycles
2021 · Nan Pan, Wei Wan, et al. · Foods · 65
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Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles
2020 · Nan Pan, Yifan Hu, et al. · Meat Science · 64
The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets
2022 · Ye Zhu, Xiaoting Chen, et al. · LWT · 52
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Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage
2021 · Fangfei Li, Xin Du, et al. · Food Chemistry · 52
Dynamics of heat transfer and moisture in beef jerky during hot air drying
2021 · Shuo Shi, Jia Feng, et al. · Meat Science · 51
Synergistic effect and disinfection mechanism of combined treatment with ultrasound and slightly acidic electrolyzed water and associated preservation of mirror carp (Cyprinus carpio L.) during refrigeration storage
2022 · Fangfei Li, Qiang Zhong, et al. · Food Chemistry · 47
Dynamic Changes in the Microbial Composition and Spoilage Characteristics of Refrigerated Large Yellow Croaker (Larimichthys crocea) during Storage
2023 · Binbin Li, Shuji Liu, et al. · Foods · 43
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Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum
2022 · Bo Wang, Xue Bai, et al. · Foods · 40
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A Novel Angiotensin-I-Converting Enzyme (ACE) Inhibitory Peptide from Takifugu flavidus
2021 · Yongchang Su, Shicheng Chen, et al. · Marine Drugs · 40
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Effectiveness of ice structuring protein on the myofibrillar protein from mirror carp (Cyprinus carpio L.) during cryopreservation: Reduction of aggregation and improvement of emulsifying properties
2021 · Xin Du, Haijing Li, et al. · International Journal of Refrigeration · 36
ACE Inhibitory Peptide from Skin Collagen Hydrolysate of Takifugu bimaculatus as Potential for Protecting HUVECs Injury
2021 · Shuilin Cai, Nan Pan, et al. · Marine Drugs · 34
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The dynamic change in the degradation and in vitro digestive properties of porcine myofibrillar protein during freezing storage
2023 · Nan Pan, Xue Bai, et al. · International Journal of Biological Macromolecules · 33
The positive contribution of ultrasound technology in muscle food key processing and its mechanism-a review
2022 · Haijing Li, Xue Bai, et al. · Critical Reviews in Food Science and Nutrition · 32
Dynamic changes in postmortem quality of mirror carp (Cyprinus carpio L.): Based on oxidation reaction and mitochondrial function properties
2023 · Haijing Li, Lixin Chang, et al. · Food Chemistry · 25
Screening and mechanistic study of antioxidant peptides from Bangia fusco-purpurea targeting the Keap1–Nrf2 pathway
2024 · Jingna Wu, Zhiwei Yi, et al. · Food Bioscience · 23
Exploring the Potential of Water-Soluble Squid Ink Melanin: Stability, Free Radical Scavenging, and Cd2+ Adsorption Abilities
2023 · Shuji Liu, Xianwei Liu, et al. · Foods · 23
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Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish
2020 · Jingna Wu, Xiaoting Chen, et al. · Flavour and Fragrance Journal · 23
Comparative evaluation of physical characteristics and volatile flavor components of Bangia fusco-purpurea subjected to hot air drying and vacuum freeze-drying
2023 · Jingna Wu, Nan Pan, et al. · Current Research in Food Science · 21
Works count: 54
Citation count: 1,896
H-index: 23
I10-index: 33
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