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- Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming Zhang, Jing 出版年：2009
- Autolysis method was investigated for protEIn recovery from shrimp head (SH) of white shrimp (Penaeus vannamEI). Autolysis of SH by several temperature conditions (40 degrees C, 50 degrees C, 60 degrees C and gradual tem...
- 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...
- 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...
- 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...
- Molecular dynamics simulation of the interaction between dense-phase carbon dioxide and the myosin heavy chain
- JOURNAL OF CO2 UTILIZATIONLiu, Shucheng Liu, Yuan Luo, Shuai Dong, Andi Liu, Mengna Ji, Hongwu Gao, Jing Hao, Jiming 出版年：2017
- Dense-phase carbon dioxide (DPCD) can induce myosin denaturation and aggregation and result in the formation of a gel. To explore the mechanism that DPCD induce myosin the formation of gels, molecular dynamics simulation...
- 凡纳滨对虾PPO的组织分布和活性与其贮藏过程中黑变的关系
- 《现代食品科技》黄万有 吉宏武 刘书成 郝记明 毛伟杰 解万翠 陈亚励 出版年：2014
- 研究了凡纳滨对虾多酚氧化酶（PolyphenolOxidase，PPO）在其组织中的分布和活性、PPO的最适pH值和稳定性，分析了不同包装方式（真空包装与非真空包装）和不同贮藏温度（．18℃、4℃、25℃）对虾黑变和PP...
- 关键词：多酚氧化酶 组织分布 包装方式 贮藏温度 黑变 被引量：10
- 高密度CO_2在肉制品和水产品加工中的应用
- 《现代食品科技》陈亚励 屈小娟 郭明慧 刘书成 吉宏武 郝记明 出版年：2014
- 高密度CO2是一种新型的非热食品加工技术,具有加工条件温和、对热敏物质破坏小、能有效保持食品营养、风味和新鲜度等许多优点。近年来,高密度CO2在食品加工领域的应用研究越来越多,但目前研究主要集中在液体食品的杀菌效果和动力...
- 关键词：高密度CO2 杀菌 肌肉品质 蛋白质 被引量：9
- 高密度CO_2对虾优势腐败菌的杀菌效果及机理
- 《农业工程学报》刘书成 张良 吉宏武 屈小娟 章超桦 郝记明 出版年：2013
- 为了探讨高密度CO2(dense phase carbon dioxide,DPCD)对水产品腐败菌的杀菌效果和机制,以一株凡纳滨对虾优势腐败菌(Chryseobacterium sp.LV1)为研究对象,研究了DPCD...
- 关键词：物理性质 化学性质 菌 高密度CO2 杀菌效果 腐败菌 被引量：8
- 高密度CO_2处理虾仁营养组成和水分子状态的变化规律
- 《农业工程学报》陈亚励 屈小娟 刘书成 吉宏武 郝记明 黄万有 郭明慧 出版年：2014
- 为了探讨高密度CO2（dense phase carbon dioxide,DPCD）处理对虾仁肌肉品质的影响,以未处理的新鲜虾仁为对照,研究了DPCD处理过程中虾仁营养组成和水分子状态的变化规律。结果表明：在温度35~...
- 关键词：品质控制 二氧化碳 蛋白质 高密度CO2 低场核磁 肌肉品质 水分子 营养成分 被引量：6
- Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZheng, Ouyang Luo, Shuai Sun, Qinxiu Liu, Shucheng Wei, Shuai Xia, Qiuyu Ji, Hongwu Hao, Jiming Deng, Chujin 出版年：2021
- To explore the adsorption behaviour of high pressure carbon dioxide (HPCD) in protEIn, shrimp surimi was made into a cylinder, a radial adsorption prototype was established, and the adsorption mass of HPCD in shrimp suri...
- Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of Acetes chinensis and its antihypertensive effects in spontaneously hypertensive rats
- International Journal of Food Science and TechnologyCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming 出版年：2010
- Acetes chinensis is a marine shrimp found in the coastal waters of China. The shrimp was hydrolysed by pepsin to prepare hydrolysates with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate with t...
- Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of Acetes chinensis and its antihypertensive effects in spontaneously hypertensive rats
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming 出版年：2010
- P>Acetes chinensis is a marine shrimp found in the coastal waters of China. The shrimp was hydrolysed by pepsin to prepare hydrolysates with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate with...
- In vitro antioxidant activity and in vivo anti-fatigue effects of oyster (Ostrea plicatula gmelin) peptides prepared using neutral protEInase
- Food Science and Technology ResearchHao, Gengxin Cao, Wenhong Hao, Jiming Zhang, Chaohua 出版年：2013
- The amino acid profile of oyster (Ostrea plicatula Gmelin) peptides (OP) was assayed. Its in vitro antioxidant activity was determined, and its in vivo anti-fatigue activity was compared with those of oyster meat and oys...
- Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming Zhang, Jing 出版年：2009
- Autolysis method was investigated for protEIn recovery from shrimp head (SH) of white shrimp (Penaeus vannamEI). Autolysis of SH by several temperature conditions (40 degrees C, 50 degrees C, 60 degrees C and gradual tem...
- 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...
- Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures
- Food ChemistryYang, Zuomiao Liu, Shucheng Sun, Qinxiu Zheng, Ouyang Wei, Shuai Xia, Qiuyu Ji, Hongwu Deng, Chujin Hao, Jiming Xu, Jie 出版年：2022
- The effects of different liquid nitrogen freezing (LNF) temperatures (–35, –55, –75, –95, and –115 °C) on the freezing rate, physicochemical properties, and microstructure of golden pompano (Trachinotus ovatus) were eval...
- 高密度CO2处理过程中虾肌球蛋白分子间作用力的变化
- 《食品科学》刘书成 郭明慧 刘媛 吉宏武 高静 毛伟杰 邓楚津 郝记明 罗帅 董安迪 出版年：2018
- 高密度CO_2(dense phase carbon dioxide,DPCD)是一种非常有前景的非热食品加工技术,能诱导蛋白质发生变性并进行自组装形成凝胶。为了探讨DPCD诱导蛋白质自组装形成凝胶的机制,以凡纳滨对虾肌...
- 关键词：高密度CO2 分子间作用力 肌球蛋白 凡纳滨对虾 被引量：0
- 低压静电场结合气调包装对凡纳滨对虾冰温贮藏期品质的影响
- 《食品科学》段伟文 全沁果 高静 毛伟杰 郝记明 刘书成 吉宏武 出版年：2019
- 为了延长凡纳滨对虾冰藏((-1±1)℃)货架期,并延缓贮藏期间的品质劣变,通过比较不同贮藏条件下凡纳滨对虾的菌落总数、挥发性盐基氮含量、pH值、K值、汁液流失率、白度、感官评分及流变学特性的变化,研究低压静电场(2.5 ...
- 关键词：凡纳滨对虾 保鲜 低压静电场 气调包装 冰藏货架期 被引量：0
- Inactivation effects and kinetics of polyphenol oxidase Litopenaeus vannamEI by ultra-high pressure and heat
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESHuang Wanyou Ji Hongwu Liu Shucheng Zhang Chaohua Chen Yali Guo Minghui Hao Jiming 章超桦 出版年：2014
- Using heat treatment (40-100 degrees C) as the control, the effects of ultra-high pressure (UHP, 100-600 MPa) on activity of polyphenol oxidase (PPO) Litopenaeus vannamEI (whiteleg shrimp, also known as Pacific white sh...
