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- Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review
- FOODSAli, Ahtisham Wei, Shuai Ali, Adnan Khan, Imran Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2022
- The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious va...
- Antibacterial Mechanism of Slightly Acidic Electrolyzed Water Against Pseudomonas Arsenicoxydans A1 from Greater Amberjack (Seriola Dumerili)
- SSRNZhong, Hongliang Liu, Yinglin Wei, Shuai Khan, Imran Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Oh, Deog-Hwan Liu, Shucheng 出版年：2023
- This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. P. arsenicoxydans A1 was identified as SSO by culture-depending method. Further, the ant...
- Metabolomic profiles and potential biomarkers identification among targeted muscles of fresh hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) and golden pompano (Trachinotus ovatus)
- LWTAli, Ahtisham Wang, Jinfang Jiang, Wei Wei, Shuai Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
- Differential metabolites and potential biomarkers of hybrid grouper and golden pompano muscles were identified in this study. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) we...
- Microstructural dynamics of semi-dried golden pomfret (Trachinotus ovatus) under HVEF-assisted curing
- Innovative Food Science and Emerging TechnologiesChen, Xiaosi Shi, Yinxuan Wang, Zefu Yin, Yantao Xiao, Naiyong Liu, Shucheng 出版年：2026
- This study explored the mechanism by which high-voltage electrostatic field (HVEF) curing improves the textural quality of semi-dried golden pomfret. Dynamic textural variations in three experimental groups, including th...
- Effect of High-Voltage Electrostatic Field Salting on the Quality of Salt-Reduced Yi Ye Cheng Golden Pomfret
- SSRNChen, Chunbei Wang, Zefu Gao, Ziliang Chen, Xiaosi Wei, Shuai Xia, Qiuyu Sun, Qinxiu Yin, Yantao Liu, Yang Liu, Shucheng 出版年：2024
- This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P1 were de...
- Effects of high-voltage electrostatic field curing on the frozen storage quality of reduced-salt golden pomfret
- SSRNChen, Xiaosi Xu, Chencai Wang, Zefu Xia, Qiuyu Wei, Shuai Sun, Qinxiu Liu, Shucheng Chen, Chunbei 出版年：2026
- This study explored the effects of high-voltage electrostatic field (HVEF) curing on the quality of low-salt golden pomfret during frozen storage. Five groups were set, including traditional high-salt, direct low-salt, a...
- Mechanistic Insights into Quality Evolution of Reduced-Salt Semidried Golden Pomfret (Trachinotus ovatus) during Processing Regulated by High-Voltage Electrostatic Field
- SSRNChen, Xiaosi Shi, Yinxuan Wang, Zefu Gao, Ziliang Xia, Qiuyu Sun, Qinxiu Liu, Shucheng 出版年：2026
- Response surface methodology (RSM) was employed to optimize the curing parameters for high-voltage electrostatic field (HVEF) treatment. RSM optimization results showed the following optimal curing parameters: cuing volt...
- Effect of Combined Ultrasound and High Pressure CO2 Treatment on the Structure and Allergenicity of Shrimp Tropomyosin
- Shipin Kexue/Food ScienceYang, Yuying Li, Yanchu Liu, Jiatong Wang, Zefu Han, Zongyuan Liu, Shucheng Wei, Shuai 出版年：2025
- The combined effect of ultrasound and high pressure carbon dioxide (HPCD) on the structure and allergenicity of the tropomyosin (TM) of Litopenaeus vannamei was studied. After sequential treatment with ultrasonic at powe...
- 高体鰤、三文鱼和金枪鱼背腹部营养成分分析
- [1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, ChinaJinfang, Wang Hongliang, Zhong Yinglin, Liu Shuai, Wei Qinxiu, Sun Qiuyu, Xia Zefu, Wang Zongyuan, Han Yang, Liu Shucheng, Liu 出版年：2024
- Effects of different storage conditions on microbial community and quality changes of greater amberjack<i> (Seriola</i><i> dumerili)</i> fillets
- LWT-FOOD SCIENCE AND TECHNOLOGYZhong, Hongliang Wei, Shuai Kang, Mengli Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Mingxin Liu, Shucheng 出版年：2023
- To improve the safety and extend the shelf life of fish fillets, four different temperatures were used to preserve the greater amberjack. The microbial diversity and quality changes were determined. The freezing point of...
- Changes in microstructure, quality and water distribution of golden pompano<i> (Trachinotus</i><i> ovatus)</i> muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage
- JOURNAL OF FOOD ENGINEERINGZhou, Jieqian Sun, Qinxiu Wei, Shuai Wang, Zefu Xia, Qiuyu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
- Effects of refrigerator freezing (RF), immersion freezing (IF) and magnetic field assisted immersion freezing (MIF) on the quality of stored golden pompano (Trachinotus ovatus) muscle were investigated. Results showed th...
- Effect of MDA-mediated oxidation on the protein structure and digestive properties of golden pomfret
- FOOD CHEMISTRYChen, Guanyi Xu, Chencai Wang, Zefu Han, Zongyuan Xia, Qiuyu Wei, Shuai Sun, Qinxiu Liu, Shucheng 出版年：2024
- In this study, golden pomfret myofibrillar protein (MP) was used as the research object, and the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the ana...
- Effect of Mda-Mediated Oxidation on the Protein Structure and Digestive Properties of Golden Pomfret
- SSRNChen, Guanyi Xu, Chencai Wang, Zefu Han, Zongyuan Xia, Qiuyu Wei, Shuai Sun, Qinxiu Liu, Shucheng 出版年：2023
- In this study, the oxidation system of malondialdehyde (MDA) as an inducer and the static digestion model in vitro was established for the analysis of the changes in protein structure and molecular morphology during oxid...
- The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
- FOOD HYDROCOLLOIDSPan, Yanmo Liu, Shucheng Han, Zongyuan Shen, Liping Lan, Wei Shao, Jun-Hua Cheng, Kaixing Liu, Yang Xia, Qiuyu Wang, Zefu Sun, Qinxiu Wei, Shuai 出版年：2024
- Fish oil contains rich EPA and DHA, but their low absorption rate and bioavailability in the gastrointestinal tract limit their physiological activity. Ultrasonic treatments can modify the spatial structure of myofibrill...
- Oxidized Myoglobin: Revealing New Perspectives and Insights on Factors Affecting the Water Retention of Myofibrillar Proteins
- SSRNXu, Chencai Chen, Guangyi Chen, Xiaosi Chen, Chunbei Xia, Qiuyu Sun, Qinxiu Wei, Shuai Han, Zongyuan Liu, Shucheng Wang, Zefu 出版年：2023
- The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid...
- A sight of self-assembly mechanism in fish oil oleogels: Phase transition, crystal structure and non-covalent interaction
- FOOD CHEMISTRYCheng, Kaixing Pan, Yanmo Han, Zongyuan Wang, Zefu Sun, Qinxiu Wei, Shuai Xia, Qiuyu Liu, Yang Liu, Shucheng Shao, Jun -Hua 出版年：2024
- Fish oils contain co-3 polyunsaturated fatty acids (PUFAs), but easily cause quality deterioration due to the oxidation. Beeswax-based oleogels could wrap fish oils by beeswax self-assembly. The phase transition, crystal...
- Insight into the microorganisms, quality, and protein structure of golden pompano<i> (Trachinotus</i><i> ovatus)</i> treated with cold plasma at different voltages
- FOOD CHEMISTRY-XXu, Jie Sun, Qinxiu Dong, Xiuping Gao, Jialong Wang, Zefu Liu, Shucheng 出版年：2023
- Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the ba...
- Comparative proteomic analysis of shrimp surimi gels with different treatment methods under static in vitro digestion
- SSRNHtwe, Kyi Kyi Zhou, Jieqian Duan, Weiwen Yin, Yantao Wang, Zefu Liu, Yang Liu, Shucheng 出版年：2026
- The study investigated the influence dense phase carbon dioxide (DPCD) treatment on peptide generation from shrimp surimi gels during simulated gastrointestinal digestion. Compared with the untreated and water-bath heate...
- Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
- FOODSDuan, Weiwen Qiu, Hui Htwe, Kyi Kyi Wang, Zefu Liu, Yang Wei, Shuai Xia, Qiuyu Sun, Qinxiu Han, Zongyuan Liu, Shucheng 出版年：2023
- The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nucle...
- 预制菜包装技术的发展概况及趋势
- 《包装工程》税小林 孙钦秀 夏秋瑜 王泽富 韩宗元 刘阳 刘书成 魏帅 出版年：2023
- 目的综述预制菜包装材料和技术的应用,为进一步开发预制菜包装提供研究基础。方法根据国内外预制菜包装的研究进展,介绍预制菜包装主要的材料和技术,及可用于预制菜包装的新型包装技术。结果目前使用的预制菜包装技术有真空包装和气调包...
- 关键词：预制菜 包装技术 发展趋势 被引量：20
- Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength
- FRONTIERS IN SUSTAINABLE FOOD SYSTEMSDuan, Weiwen Qiu, Hui Htwe, Kyi Kyi Wei, Shuai Liu, Yang Wang, Zefu Sun, Qinxiu Han, Zongyuan Xia, Qiuyu Liu, Shucheng 出版年：2023
- Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sen...
- Study on the detection of active components in plasma-activated water and its storage stability
- CYTA-JOURNAL OF FOODZhang, Huanlan Rubab, Momna Chen, Moutong Gao, Jialong Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Shucheng Wei, Shuai 出版年：2024
- In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stab...
- Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide
- FOOD RESEARCH INTERNATIONALHtwe, Kyi Kyi Duan, Weiwen Wei, Shuai Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2023
- The impact of treatment pressure, temperature and time of DPCD on the Pacific White Shrimp (Litopenaeus vannamei) surimi gel properties was studied and compared with the conventional heat treatment. The gel strength, cro...
- Ultrasound improves the digestibility of oxidized silver carp (Hypophthalmichthys molitrix) myofibrillar protein: Changes from structure to peptide release
- FOOD RESEARCH INTERNATIONALYin, Yantao Jiang, Meiyan Liang, Yiwen Htwe, Kyi Kyi Xiao, Naiyong Liu, Yang Wang, Zefu Liu, Shucheng 出版年：2025
- The objective of this study was to investigate the effect of ultrasound on the digestibility of oxidized silver carp myofibrillar protein (MP). The MP solutions were oxidized with a hydroxyl radical generating system, an...
- Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
- FOODSZheng, Ouyang Sun, Qinxiu Dong, Andi Han, Zongyuan Wang, Zefu Wei, Shuai Xia, Qiuyu Liu, Yang Ji, Hongwu Liu, Shucheng 出版年：2022
- Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated...
- Antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas arsenicoxydans A1 from greater amberjack (Seriola dumerili)
- LWT-FOOD SCIENCE AND TECHNOLOGYZhong, Hongliang Liu, Yinglin Wei, Shuai Khan, Imran Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Oh, Deog-Hwan Liu, Shucheng 出版年：2024
- This study aimed to identify the specific spoilage organism (SSO) from the metamorphosed greater amberjack (Seriola dumerili) fish. Pseudomonas arsenicoxydans A1 was identified as SSO by culture-depending method. Further...
- Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
- LWT-FOOD SCIENCE AND TECHNOLOGYXu, Chencai Chen, Guanyi Chen, Shengjun Xu, Jie Chen, Chunbei Xia, Qiuyu Sun, Qinxiu Wei, Shuai Han, Zongyuan Wang, Zefu Liu, Shucheng 出版年：2024
- This study investigated the interrelationship among changes in myoglobin (Mb) morphology, myofibrillar protein (MP) oxidation, and water-holding capacity (WHC) of golden pompano under oxidized linoleic acid (OLA). Result...
- The effect of the purslane polyphenols on the structure of rabbit meat myofibrillar protein under malondialdehyde-induced oxidative stress
- JOURNAL OF FOOD SCIENCEChen, Xiaosi He, Zhifei Wang, Zefu Li, Hongjun 出版年：2023
- The present research aimed to assess the protective effects of purslane polyphenols on rabbit meat myofibrillar protein (MP) under malondialdehyde (MDA)-induced oxidation. The major polyphenols in purslane extract were a...
- Novel insights into the microbial succession and quality variation of golden pompano (Trachinotus ovatus) driven by storage temperatures based on high-throughput sequencing
- LWT-FOOD SCIENCE AND TECHNOLOGYXu, Jie Sun, Qinxiu Zheng, Ouyang Wang, Zefu Wei, Shuai Han, Zongyuan Ji, Hongwu Liu, Shucheng 出版年：2024
- Changes in the microbial diversity of golden pompano (Trachinotus ovatus) under different temperature conditions, including room temperature (RT, 20 degrees C), refrigerated temperature (RF, 4 degrees C), and supercoolin...
- Effect of Liquid Nitrogen Freezing Temperature on the Muscle Quality of <i>Litopenaeus vannamei</i>
- FOODSYan, Wenda Sun, Qinxiu Zheng, Ouyang Han, Zongyuan Wang, Zefu Wei, Shuai Ji, Hongwu Liu, Shucheng 出版年：2023
- The implications of different liquid nitrogen freezing (LNF) temperatures (-35 degrees C, -65 degrees C, -95 degrees C, and -125 degrees C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) wer...
