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- Recent advances in enzyme immobilization based on novel porous framework materials and its applications in biosensing
- COORDINATION CHEMISTRY REVIEWSFeng, Yanmei Xu, Ying Liu, Shucheng Wu, Di Su, Zhuoqun Chen, Guang Liu, Jianghua Li, Guoliang 出版年：2022
- Enzyme immobilization in nano-space to maintain or even enhance their activity and stability is generally challenging. In recent years, metal-organic frameworks (MOFs), covalent organic frameworks (COFs) and hydrogen-bon...
- Optimization of process parameters for supercritical carbon dioxide extraction of <i>Passiflora</i> seed oil by response surface methodology
- JOURNAL OF SUPERCRITICAL FLUIDSLiu, Shucheng Yang, Feng Zhang, Chaohua Ji, Hongwu Hong, Pengzhi Deng, Chujin 出版年：2009
- Response surface methodology (RSM) was employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil. The effects of temperature, pressure and extraction time on the...
- Effect of vacuum impregnation of red sea bream (<i>Pagrosomus major</i>) with herring AFP combined with CS@Fe<sub>3</sub>O<sub>4</sub> nanoparticles during freeze-thaw cycles
- FOOD CHEMISTRYNian, Linyu Cao, Ailing Cai, Luyun Ji, Hongwu Liu, Shucheng 出版年：2019
- This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe3O4), applied through vacuum impregnation, on protein conformation and moisture state of red sea bre...
- Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality
- LWT-FOOD SCIENCE AND TECHNOLOGYSun, Qinxiu Kong, Baohua Liu, Shucheng Zheng, Ouyang Zhang, Chao 出版年：2021
- The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force, colour, water distribution and microstructure)...
- Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide
- FOOD CHEMISTRYGuo, Minghui Liu, Shucheng Ismail, Marliya Farid, Mohammed M. Ji, Hongwu Mao, Weijie Gao, Jing Li, Chengyong 出版年：2017
- Dense phase carbon dioxide (DPCD) could induce protein conformation changes. Myosin and shrimp surimi from Litopenaeus vannamei were treated with DPCD at 5-25 MPa and 40-60 degrees C for 20 min. Myosin secondary structur...
- Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: optimization of process parameters
- JOURNAL OF FOOD ENGINEERINGLiu, Shucheng Zhang, Chaohua Hong, Pengzhi Ji, Hongwu 出版年：2006
- Production of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) concentrates from tuna oil was optimized. In the process, the liquid recovery yield (Y-1) and the total content of DHA and EPA (Y-2) were response ...
- Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
- FOOD CHEMISTRYZhou, Jieqian Dong, Xiuping Kong, Baohua Sun, Qinxiu Ji, Hongwu Liu, Shucheng 出版年：2023
- This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and phys...
- Effects of tea polyphenols on the conformational, functional, and morphological characteristics of beef myofibrillar proteins
- LWT-FOOD SCIENCE AND TECHNOLOGYHu, Yunpeng Gao, Yongfang Solangi, Iftikhar Liu, Shucheng Zhu, Jie 出版年：2022
- The main purpose of this study is to find out how tea polyphenols affect the conformational, functional, and morphological characteristics of beef myofibrillar proteins(MPs). Polyphenols addition did not change amine gro...
- Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
- FOOD CHEMISTRYLiu, Yang Sun, Qinxiu Wei, Shuai Xia, Qiuyu Pan, Yanmo Ji, Hongwu Deng, Chujin Hao, Jiming Liu, Shucheng 出版年：2022
- To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their co...
- Coating white shrimp (<i>Litopenaeus vannamei</i>) with edible fully deacetylated chitosan incorporated with clove essential oil and kojic acid improves preservation during cold storage
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLiu, Xiaoli Zhang, Chaohua Liu, Shucheng Gao, Jialong Cui, Steve W. Xia, Wenshui 出版年：2020
- The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus v...
- Similarity of aroma attributes in hot-air-dried shrimp (<i>Penaeus vannamei</i>) and its different parts using sensory analysis and GC-MS
- FOOD RESEARCH INTERNATIONALZhang, Di Ji, Hongwu Liu, Shucheng Gao, Jing 出版年：2020
- The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory analysis and gas chromatography-mass spectrometry (GC-MS). In th...
- Monitoring the contents of six steroidal and phenolic endocrine disrupting chemicals in chicken, fish and aquaculture pond water samples using pre-column derivatization and dispersive liquid-liquid microextraction with the aid of experimental design methodology
- FOOD CHEMISTRYWu, Hongliang Li, Guoliang Liu, Shucheng Hu, Na Geng, Dandan Chen, Guang Sun, Zhiwei Zhao, Xianen Xia, Lian You, Jinmao 出版年：2016
- This research established a sensitive and efficient pre-column derivatization HPLC method based on dispersive liquid-liquid microextraction (DLLME) for the simultaneous determination of six steroidal and phenolic endocri...
- The Role of Bioactive Peptides in Diabetes and Obesity
- FOODSChelliah, Ramachandran Wei, Shuai Daliri, Eric Banan-Mwine Elahi, Fazle Yeon, Su-Jung Tyagi, Akanksha Liu, Shucheng Madar, Inamul Hasan Sultan, Ghazala Oh, Deog-Hwan 出版年：2021
- Bioactive peptides are present in most soy products and eggs and have essential protective functions. Infection is a core feature of innate immunity that affects blood pressure and the glucose level, and ageing can be de...
- Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat
- Innovative Food Science and Emerging TechnologiesHuang, Wanyou Ji, Hongwu Liu, Shucheng Zhang, Chaohua Chen, Yali Guo, Minghui Hao, Jiming 出版年：2014
- Using heat treatment (40-100 °C) as the control, the effects of ultra-high pressure (UHP, 100-600 MPa) on activity of polyphenol oxidase (PPO) from Litopenaeus vannamei (whiteleg shrimp, also known as Pacific white shrim...
- A simple and sensitive HPLC method based on pre-column fluorescence labelling for multiple classes of plant growth regulator determination in food samples
- FOOD CHEMISTRYLi, Guoliang Liu, Shucheng Sun, Zhiwei Xia, Lian Chen, Guang You, Jinmao 出版年：2015
- The determination of trace plant growth regulator (PGR) has received more and more attentions in the field of phytophysiology and food safety. But the simple and sensitive method for simultaneously analysing multiple cla...
- 木质纤维甘蔗渣载体固定化嗜热脂肪酶及其催化特性研究
- [1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Chinese Academy of Sciences, Guangzhou Institute of Energy Conversion, Guangzhou, 510640, China; [3] Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, China; [4] School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450001, ChinaQin, Hongyu Zhang, Jun Li, Kuntai Liu, Shucheng Xu, Jingliang Lü, Pengmei Wang, Zhongming 出版年：2025
- The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis
- FOOD SCIENCE & NUTRITIONPan, Yanmo Sun, Qinxiu Liu, Yang Wei, Shuai Xia, Qiuyu Zheng, Ouyang Liu, Shucheng Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starc...
- ε-Polylysine Inhibits <i>Shewanella putrefaciens</i> with Membrane Disruption and Cell Damage
- MOLECULESLan, Weiqing Zhang, Nannan Liu, Shucheng Chen, Mengling Xie, Jing 出版年：2019
- epsilon -Polylysine (epsilon -PL) was studied for the growth inhibition of Shewanella putrefaciens (S. putrefaciens). The minimal inhibitory concentration (MIC) of epsilon -PL against S. putrefaciens was measured by the ...
- Recovery of astaxanthin from shrimp (<i>Penaeus vannamei</i>) waste by ultrasonic-assisted extraction using ionic liquid-in-water microemulsions
- FOOD CHEMISTRYGao, Jing You, Juyu Kang, Juhong Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020
- In this study, an ultrasonic-assisted extraction using microemulsions was developed for the recovery of natural astaxanthin from shrimp waste. To select applicable solvent systems, the phase equilibrium, microstructure, ...
- Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Yuanchao Sun, Qinxiu Liu, Shucheng Wei, Shuai Xia, Qiuyu Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- Extraction of fish oil from fish byproducts not only increases the utilization rate of fish resources but also reduces environmental pollution. Extraction methods affect the recovery and quality of fish oil. In this stud...
- Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products
- LWT-FOOD SCIENCE AND TECHNOLOGYAli, Ahtisham Wei, Shuai Liu, Zhenyang Fan, Xiuping Sun, Qinxiu Xia, Qiuyu Liu, Shucheng Hao, Jiming Deng, Chujin 出版年：2021
- Marine products are important food resources for humans, as they contain high-quality protein as well as nutrients. With the rapid development of the marine food industry, large amounts of by-products are produced, under...
- 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...
- Physical properties and antibacterial activity of the composited films based on carboxymethyl cellulose and gelatin functionalized with ε-polylysine
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESHe, Beibei Wang, Yifei Jiang, Zixuan Liu, Shucheng Zhu, Jie 出版年：2021
- Antibacterial composite films were produced from carboxymethyl cellulose-gelatin (CMC-Gel) blend with different concentration of epsilon-polylysine (epsilon-PL) and their physical and chemical properties were characteriz...
- Physical quality changes of precooked Chinese shrimp Fenneropenaeus chinensis and correlation to water distribution and mobility by low-field NMR during frozen storage
- Journal of Food Processing and PreservationLi, Xiu-Xia Liu, Shucheng Su, Weiming Cai, Luyun Li, Jianrong 出版年：2017
- The relationship of physical quality to low-field nuclear magnetic resonance transverse relaxation (NMR) T2 data in precooked Chinese shrimp Fenneropenaeus chinensis at ?18 °C were investigated. The hardness, gumminess, ...
- Improvement of solubility, stability and antioxidant activity of carotenoids using deep eutectic solvent-based microemulsions
- COLLOIDS AND SURFACES B-BIOINTERFACESLi, Yan Hu, Kun Huang, Chao Hu, Yong Ji, Hongwu Liu, Shucheng Gao, Jing 出版年：2022
- Natural carotenoids have been widely used as colorants and antioxidants in process of food, medicine, and cosmetic. However, the carotenoids have low bioactivity in vivo due to poor water-solubility. To enhance the solub...
- 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...
- Enhanced extraction of astaxanthin using aqueous biphasic systems composed of ionic liquids and potassium phosphate
- FOOD CHEMISTRYGao, Jing Fang, Chunli Lin, Yongzi Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020
- Shrimp waste containing a substantial amount of valuable nutrients presents a challenge for food industry. In this work, extraction of astaxanthin from shrimp waste via aqueous biphasic systems (ABS) composed of ionic li...
- Green synthesis of ZnO nanoparticles using edible plant leaf extract for antioxidant and antibacterial activities
- SSRNLang, Xiaoxiao Sun, Xiaohong Liu, Shucheng Lan, Weiqing 出版年：2026
- This study simultaneously synthesized three plant-derived zinc oxide nanoparticles (ZnO NPs-L, ZnO NPs-P, ZnO NPs-M) using loquat, perilla, and mulberry leaf extracts as reducing and capping agents. The results indicated...
- 金枪鱼的营养价值和加工利用
- 《水产科技》方健民 黄富雄 郑钟新 章超桦 刘书成 出版年：2006
- 主要介绍了金枪鱼的营养价值、保鲜方法、加工利用以及下脚料的综合利用现状。
- 关键词：金枪鱼 营养 加工 下脚料 被引量：44
- Insight into muscle quality of white shrimp<i> (Litopenaeus</i><i> vannamei)</i> frozen with static magnetic-assisted freezing at different intensities
- FOOD CHEMISTRY-XSun, Qinxiu Zhang, Honghong Yang, Xianqing Hou, Qian Zhang, Yan Su, Jiangpeng Liu, Xianhua Wei, Qihang Dong, Xiuping Ji, Hongwu Liu, Shucheng 出版年：2023
- The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20, 40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus vannamei) were studied in the pres...
