检索结果分析
成果/Result
成果类型
- 期刊论文
- 学位论文
- 专利
- 会议论文
- 科技成果
- 标准
- 专著
- 产品
- 科技报告
- 政策法规
- 内部文献
- 报纸
- 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
- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- Mechanism of protEIn digestion inhibition by malondialdehyde-mediated oxidation in terms of molecular actions and structural changes
- LWT-FOOD SCIENCE AND TECHNOLOGYWang, Zefu Chen, Guanyi Xu, Chencai Chen, Chunbei Chen, Xiaosi Liu, Shucheng 出版年：2024
- This study investigated the molecular mechanism of malondialdehyde (MDA)-mediated oxidation affecting the digestive properties of myofibrillar protEIns (MP) in golden pomfret using an in vitro static digestion model comb...
- Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar protEIns
- FOOD CHEMISTRYXu, Chencai Chen, Guanyi Chen, Xiaosi Chen, Chunbei Xia, Qiuyu Sun, Qinxiu Wei, Shuai Han, Zongyuan Wang, Zefu Liu, Shucheng 出版年：2024
- 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...
- Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
- FOOD CHEMISTRY-XChen, Chunbei Wang, Zefu Gao, Ziliang Chen, Xiaosi Wei, Shuai Xia, Qiuyu Sun, Qinxiu Yin, Yantao Liu, Yang Liu, Shucheng 出版年：2025
- 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 (P < 0.05)....
- The structural rearrangement and depolymerisation induced by high-pressure homogenisation inhibit the thermal aggregation of myofibrillar protEIn
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYSu, Chang He, Zhifei Wang, Zefu Zhang, Dong Li, Hongjun 出版年：2022
- The effects of heating on the dissolution and aggregation of high-pressure homogenisation (HPH)-treated myofibrillar protEIn (MP) in low ionic strength medium were investigated in this study. Upon heating, HPH-treated MP...
- Enzymatically produced acylglycerol and glycerin monostearate additives improved the characteristics of gelatin-stabilized omega-3 emulsions and microcapsules
- FOOD CHEMISTRYXuan, Junyong Xia, Qiuyu Lia, Yanyang Wang, Zefu Liu, Yang Xia, Wen Barrow, Colin J. Liu, Shucheng Wang, Bo 出版年：2024
- The impacts of enzymatically produced acylglycerol and glycerin monostearate on the characteristics of gelatinstabilized omega -3 emulsions and microcapsules were investigated. Tuna oil was enzymatically produced and the...
- Insight into the allergenicity and structure changes of parvalbumin from<i> Trachinotus</i><i> ovatus</i> induced by dense-phase carbon dioxide
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESQiu, Hui Duan, Weiwen Hu, Weicheng Wei, Shuai Liu, Yanan Sun, Qinxiu Wang, Zefu Han, Zongyuan Liu, Yang Liu, Shucheng 出版年：2024
- Parvalbumin (PV) is a major allergen in fish, and traditional treatments cannot reduce its sensitization. The effects of dense -phase carbon dioxide (DPCD) treatment on the sensitization and spatial structure of PV in Tr...
- Effect of water redistribution on the rheological behavior of MP-PSs and 3D printability of surimi: An investigation using LF-NMR
- FOOD RESEARCH INTERNATIONALLiu, Shucheng Wang, Limeng Pan, Yanmo Sun, Qinxiu Wei, Shuai Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Yang 出版年：2025
- This study explored the effect of interaction between starch and water on 3D printing adaptability of surimi, a topic that has recEIved limited attention in previous research. The 3D printability of surimi-starch systems...
