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- 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...
- Comparison of Ultrasound and High-Pressure Homogenization Emulsification: A Promising Fabrication Strategy for Total Nutritional Double Emulsion-Type Product Enriched with Low-Molecular Oyster Peptides
- SSRNLi, Jinzhen Chen, Yuxin Lin, Haisheng Chen, Zhongqin Cao, Wenhong Gao, Jialong Zheng, Huina 出版年：2024
- Double emulsions encapsulating low-molecular oyster peptides (LOPs) have promising application prospects in pharmaceutical and functional food industries. Nevertheless, emulsion system usage in the enteral nutrition food...
- 不同干燥方法对罗非鱼片品质和微观结构的影响
- 《农业工程学报》刘书成 张常松 吉宏武 章超桦 洪鹏志 高加龙 出版年：2012
- 为了解不同干燥方法对罗非鱼片干燥后品质和微观结构的影响,采用热风干燥、真空冷冻干燥、超临界CO2干燥等3种方法对罗非鱼片进行干燥,研究其对营养成分、微生物、感官特征、复水性能、质构特征、微观结构等的影响。结果表明:与热风...
- 关键词：干燥 微观结构 质构特征 品质 罗非鱼片 被引量：43
- Novel Insight into Excavating Functional Peptides from Sea Cucumber (Holothuria Leucospilota) Through a Computer-Aided Peptidome Approach
- SSRNLi, Hanqi Wang, Zhijun Cao, Wenhong Song, Chunyong Chen, Zhongqin Tan, Mingtang Lin, Haisheng Gao, Jialong 出版年：2023
- The enzymatic modification of protEIns using protEIn hydrolase preparations to prepare bioactive peptides has been widely used in the food industry. In this paper, the dynamic changes of four exogenous enzymes and reacti...
- The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Lin Majura, Julieth Joram Liu, Lu Cao, Wenhong Chen, Zhongqin Zhu, Guoping Gao, Jialong Zheng, Huina Lin, Haisheng 出版年：2023
- Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore ...
- Improvement of the Thermal Hysteresis Activity of Tilapia Skin Collagen Peptides Through Enzymatic Supramolecular Assembly Approach
- SSRNOuyang, Jijin Han, Mei Majura, Julieth Joram Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Zeng, Shaokui Cao, Wenhong 出版年：2023
- To improve the usefulness of aquatic collagen peptides as green antifreeze agents, enzymatic supramolecular assembly was used to improve the thermal hysteresis activity (THA) of tilapia skin collagen peptides. Compared t...
- Carboxymethyl Cellulose and Carboxymethyl Chitosan-Based Composite Nanogel as a Stable Delivery Vehicle for Oyster Peptides: Characterization, Absorption and Transport Mechanism
- SSRNChen, Zhongqin Zhang, Pei Zhou, Longjian Gao, Jialong Zheng, Huina Lin, Haisheng Zhu, Guoping Qin, Xiaoming Cao, Wenhong 出版年：2023
- An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investig...
- Isolation and cDNA cloning of a novel red colour-related pigment-binding protEIn derived from the shell of the shrimp, Litopenaeus vannamEI
- Food ChemistryPan, Chuang Ishizaki, Shoichiro Nagashima, Yuji Gao, Jialong Watabe, Shugo 出版年：2018
- Pigment-binding protEIns play important roles in crustacean shell colour change. In this study, a red colour-related pigment-binding protEIn, designated LvPBP75, was purified from the shell of Litopenaeus vannamEI. HPLC ...
- 神经网络优化牡蛎的高密度CO_2杀菌工艺
- 《农业工程学报》张良 刘书成 章超桦 吉宏武 高加龙 邓楚津 出版年：2011
- 为了研究高密度二氧化碳(DPCD)对牡蛎的杀菌效果,利用神经网络对DPCD杀菌工艺参数进行优化,建立了杀菌工艺的神经网络模型。研究结果表明:当温度在(50±5)℃时,压力和时间相应调整,即可在低压短时间内达到较好的杀菌效...
- 关键词：神经网络 杀菌 优化 牡蛎 高密度CO2 被引量：38
- Effects of Cold Atmospheric Plasma On Endogenous Enzyme Activity and Muscle ProtEIn Oxidation In Trachinotus Ovatus
- SSRNSitu, Huiyuan Li, Yumei Gao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Lin, Haisheng Chen, Zhongqin 出版年：2022
- This study used treatment time and treatment power as factors to evaluate the impact of atmospheric cold plasma technology (ACP) on endogenous enzyme characteristics and muscle protEIn properties in the golden pomfret (T...
- Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop <i>Chlamys nobilis</i> adductors
- FOOD CHEMISTRYChen, Zhongqin Zhu, Yahui Cao, Wenhong Zhou, Longjian Zhang, Chaohua Qin, Xiaoming Zheng, Huina Lin, Haisheng Gao, Jialong 出版年：2022
- Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, ba...
- Effect of ultrasonic power on the stability of low-molecular-wEIght oyster peptides functional-nutrition W1/O/W2 double emulsion
- ULTRASONICS SONOCHEMISTRYLi, Jinzhen Wang, Shuo Wang, Hua Cao, Wenhong Lin, Haisheng Qin, Xiaoming Chen, Zhongqin Gao, Jialong Wu, Leiyan Zheng, Huina 出版年：2023
- Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, it...
- The purification and identification of immunoregulatory peptides from oyster (<i>Crassostrea hongkongensis</i>) enzymatic hydrolysate
- RSC ADVANCESLi, Wan Xu, Cheng Zhang, Chaohua Cao, Wenhong Qin, Xiaoming Gao, Jialong Zheng, Huina 出版年：2019
- Oysters, favored as a delicious seafood by people worldwide, contain various nutritional components, especially protEIns. In this work, the immunoregulatory peptides were isolated and purified from oyster enzymatic hydro...
- Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLiu, Xiaoli Xu, Yixin Guo, Caoyu Zhang, Chaohua Liu, Shucheng Gao, Jialong Lin, Guangming Yang, Huanbin Xia, Wenshui 出版年：2022
- Bacterial cellulose (BC) is a kind of high-purity cellulose biomaterial with a unique three-dimensional structure. To improve the mechanical properties and rEInforce the BC composite films, in this study, we provide in d...
- Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Liang Liu, Shucheng Ji, Hongwu Zhang, Chaohua Deng, Chujin Cao, Wenhong Mao, Weijie Gao, Jialong 出版年：2011
- The inactivation of polyphenol oxidase (PPO) from Pacific white shrimp exposed to dense phase carbon dioxide (DPCD) treatment was investigated. PPO activity showed a dramatic loss at 4-25 MPa and 37 degrees C. At the low...
- Effects of cold atmospheric plasma on endogenous enzyme activity and muscle protEIn oxidation in Trachinotus ovatus
- FOOD CHEMISTRYSitu, Huiyuan Li, Yumei Gao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Lin, Haisheng Chen, Zhongqin 出版年：2023
- In this study, we investigated the effects of cold atmospheric plasma (CAP) technology on endogenous enzyme characteristics and muscle protEIn properties of the golden pomfret (Trachinotus ovatus) under different treat-m...
- 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...
- Effect of Steaming on the Selenium Form, Structure, and Bioavailability of Selenopolysaccharides from Chlamys Nobilis
- SSRNYang, Junyang Cai, Junting Chen, Zhongqin Tan, Mingtang Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping Cao, Wenhong 出版年：2024
- To investigate the effect of steam processing on the form, structure and biological properties of selenopolysaccharides in the Chlamys nobilis. The results showed that the raw (SS-3) and steamed (SZ-3) groups had the hig...
- Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
- CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONSong, Chunyong Wang, Zhijun Li, Hanqi Cao, Wenhong Chen, Zhongqin Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping 出版年：2023
- Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on thEIr taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recent...
- Effects of dense phase carbon dioxide on muscle quality of Haliotis discus hannai
- Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural EngineeringLü, Miaoxiong Liu, Shucheng Qu, Xiaojuan Zhang, Chaohua Ji, Hongwu Gao, Jialong 出版年：2013
- Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, which affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and 60°C. DPCD has less significance effect...
- Cholesterol, Lipid Content, and Fatty Acid Composition of Different Tissues of Farmed Cobia (Rachycentron canadum) from China
- JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETYLiu, Shu Cheng Li, De Tao Hong, Peng Zhi Zhang, Chao Hua Ji, Hong Wu Gao, Jia Long Zhang, Li 出版年：2009
- Marine fishes are rich in n-3 polyunsaturated fatty acids (PUFA), especially EIcosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are extremely important for human health. The objective of our work was to de...
- Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism
- FOOD CHEMISTRYZhang, Pei Chen, Zhongqin Zhou, Longjian Gao, Jialong Zheng, Huina Lin, Haisheng Zhu, Guoping Qin, Xiaoming Cao, Wenhong 出版年：2024
- An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investig...
- 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...
- A novel tyrosinase inhibitory peptide obtained from <i>Sipunculus nudus</i> gelatin hydrolysate: Preparation, identification, and action mechanism
- LWT-FOOD SCIENCE AND TECHNOLOGYZhuang, Yuxiu Lin, Haisheng Du, Lei Gao, Jialong Cao, Wenhong Qin, Xiaoming Chen, Zhongqin Zheng, Huina Zhong, Saiyi 出版年：2024
- Tyrosinase inhibitory peptides (TIPs) derived from food resources have attracted immense attention in the food, cosmetic, and pharmaceutical industries owing to thEIr excellent biological safety and ease of absorption. I...
- Study on the protEIn fractions extracted from the muscle tissue of Pinctada martensii and thEIr hydrolysis by pancreatin
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZheng, Huina Zhang, Chaohua Qin, Xiaoming Gao, Jialong Li, Tianyong 出版年：2012
- Pinctada martensii muscle protEIns were separated into water-soluble, salt-soluble and insoluble protEIn fractions. The salt-soluble protEIn fraction was the most abundant, comprising approximately 66.3% of the protEIn, ...
- 真空冷冻干燥对牡蛎品质的影响
- 《现代食品科技》高加龙 沈建 章超桦 秦小明 出版年：2015
- 我国牡蛎产量丰富,除部分鲜销外很多加工为干制品,然而传统牡蛎干制品复水性差、产品附加值低。为了得到高品质的牡蛎干制品,本研究对牡蛎进行真空冷冻干燥加工,并对冻干加工牡蛎的复水性、质构和蛋白、脂肪及部分滋味成分含量的变化情...
- 关键词：牡蛎 真空冷冻干燥 质构 滋味成分 被引量：11
- Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches
- FOOD CHEMISTRYLiang, Jiajian Chen, Xiujuan Majura, Julieth Joram Tan, Mingtang Chen, Zhongqin Gao, Jialong Cao, Wenhong 出版年：2025
- To elucidate the correlation between variations in thermal hysteresis activity (THA) and the physicochemical properties and structure, antifreeze peptides (AFPs) of isolated fractions (CCP-1 and CCP-2) were characterized...
- Insight into the correlation of taste substances and salty-umami taste from<i> Monetaria</i><i> moneta</i> hydrolysates prepared using different proteases
- FOOD CHEMISTRY-XSong, Chunyong Yang, Yaofang Zhao, Zhihang Tan, Mingtang Chen, Zhongqin Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping Cao, Wenhong 出版年：2024
- To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze Monetaria moneta protEIns, preparing enzymatic hydrolysates. ThEIr taste compounds along with the salty-...
- The antifreeze activity and physicochemical properties of <i>Litopenaeus vannamEI</i> head autolysate
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYMajura, Julieth Joram Han, Mei Ouyang, Jijing Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Lin, Haisheng Zheng, Huina Cao, Wenhong 出版年：2023
- Litopenaeus vannamEI heads were autolysed at a constant temperature of 50 degrees C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determine...
- Isolation, physicochemical and structural characterisation of a novel natural zinc polysaccharide from <i>Crassostrea hongkongensis</i>
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYChen, Zhongqin Han, Rong Zhou, Longjian Lin, Haisheng Cao, Wenhong Gao, Jialong Zheng, Huina Zhang, Chaohua Qin, Xiaoming 出版年：2022
- A novel natural zinc-enriched polysaccharide: OZPs-1 was isolated from oyster (Crassostrea hongkongensis), with 922.18 mu g g(-1) of zinc. The physicochemical properties and structural features of OZPs-1 were systematica...
