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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...
- 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...
- 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...
- Antioxidant activity of bigeye tuna (Thunnus obesus) head protEIn hydrolysate prepared with Alcalase
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Ping Ke, Hongqiao Hong, Pengzhi Zeng, Shaokui Cao, Wenhong 出版年：2011
- The antioxidant activities of tuna head protEIn hydrolysate (THPH) prepared with Alcalase were evaluated. THPH showed evident radical scavenging activity in a dose-dependent manner with the IC50 values for 1,1-diphenyl-2...
- 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...
- 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...
- 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 ...
- Ultraviolet irradiation and gradient temperature assisted autolysis for protEIn recovery from shrimp head waste
- FOOD CHEMISTRYCao, Wenhong Tan, Caiyun Zhan, Xiaojian Li, Huiyi Zhang, Chaohua 出版年：2014
- A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover protEIns from the head of the shrimp Penaeus vannamEI. The proteolytic activity of shrimp head ...
- 波纹巴非蛤蛋白酶解产物的抗氧活性及分子量分布研究
- 《现代食品科技》何小庆 曹文红 章超桦 赵子科 出版年：2014
- 以波纹巴非蛤为原料,分离得到肌浆蛋白、肌原纤维蛋白、基质蛋白3种蛋白组分,分别研究其氨基酸组成及其胰蛋白酶酶解产物的体外抗氧化活性及分子量分布。结果表明该三种蛋白质中必需氨基酸、碱性氨基酸、疏水性氨基酸和支链氨基酸含量较...
- 关键词：波纹巴非蛤 氨基酸 抗氧化活性 分子量分布 被引量：14
- 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...
- Construction of a water-in-oil-in-water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze-dried products
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Wen Li, Jinzhen Ren, Dingding Cao, Wenhong Lin, Haisheng Qin, Xiaoming Wu, Leiyan Zheng, Huina 出版年：2021
- In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectromet...
- Comparative study on the functional properties of the pearl oyster (<i>Pinctada martensii</i>) protEIn isolates and its electrostatic complexes with three hydrophilic polysaccharides
- INTERNATIONAL JOURNAL OF FOOD PROPERTIESXue, Gaozhan Ren, Dingding Zhou, Chunxia Zheng, Huina Cao, Wenhong Lin, Haisheng Qin, Xiaoming Zhang, Chaohua 出版年：2020
- Pinctada martensii protEIn isolates (PPIs) and polysaccharide complexes of different mixing ratios (10:1, 10:2, 10:3) were prepared at the optimal pH. The characteristics of PPIs and complexes were compared by determinat...
- 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...
- Functional, physicochemical, and structural properties of the hydrolysates derived from the abalone<i> (Haliotis</i><i> discus</i><i> subsp</i><i> hannai</i> Ino) foot muscle protEIns
- FOOD CHEMISTRY-XLi, Guiyan Zuo, Xiang Luo, Xinlin Chen, Zhongqin Cao, Wenhong Lin, Haisheng Qin, Xiaoming Wu, Leiyan Zheng, Huina 出版年：2023
- This study was conducted to investigate functional, physicochemical, and structural properties of abalone foot muscle protEIns (AFPs) and thEIr hydrolysates (HAFPs) obtained using animal protease (HA), papain (HPP), and ...
- 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...
- 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...
- Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor
- JOURNAL OF FOOD PROCESSING AND PRESERVATIONHao, Gengxin Lin, Shuting Jiang, Yafei Cao, Wenhong Liu, Ya Chen, Zhaohua 出版年：2022
- To enhance processed quality, ultrasound treatment was used in eel products processing. This study aimed to investigate the effects of ultrasonic power on the processed quality of roasted eel. Prior to toasting, eel musc...
- 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...
- 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...
- Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYOuyang, Jijin Han, Mei Majura, Julieth Joram Chen, Xiujuan Tan, Mingtang Chen, Zhongqin Gao, Jialong Zheng, Huina Lin, Haisheng Cao, Wenhong 出版年：2024
- Enzymatic supramolecular assembly was applied to increase the thermal hysteresis activity (THA) of tilapia skin collagen peptides and thEIr applicability as cryoprotectants. The THA value of the glutamine-assembled produ...
- 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...
- Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (<i>Crassostrea hongkongensis</i>) and Antarctic krill (<i>Euphausia superba</i>) protEIn isolates
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZheng, Huina Liang Shiming Xue Gaozhan Ren Dingding Cao Wenhong Zhang Chaohua Yuan Jianjun 出版年：2021
- Heat treatment is a convenient way to eliminate the effects of endogenous enzymes on the industrial production of stable products. This study describes the preparation of protEIn isolates from oysters (OPI and HOPI) and ...
- Thermal stabilization effects of κ-Carrageenan on water-soluble protEIn extracted from <i>Pinctada martensii</i> meat
- JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATIONRen, Dingding Xue, Gaozhan Zheng, Huina Yang, Wen Cao, Wenhong Lin, Haisheng Gao, Jialong Qin, Xiaoming Zhang, Caohua 出版年：2022
- This study aimed to explore the effect of kappa-carrageenan on the stability of WSP from the muscle of Pinctada martensii and provide data reference for the use of P. martensii meat and improvement of the functional prop...
- Activation of the endogenous acid protease in the head of <i>Litopenaeus vannamEI</i> induced by UV-C irradiation
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYDou, Bijing Wang, He Cao, Wenhong Chen, Zhongqin Zhu, Guoping Zhang, Chaohua Zheng, Huina Lin, Haisheng Gao, Jialong 出版年：2023
- Previous studies have found that UV-C irradiation activated endogenous acid protease (eaP) in shrimp heads. Aiming at understanding the effect of UV-C irradiation on the activation of eaP and improving the utilisation of...
- Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-wEIght oyster peptides
- LWT-FOOD SCIENCE AND TECHNOLOGYLi, Jinzhen Chen, Yuxin Lin, Haisheng Chen, Zhongqin Cao, Wenhong Gao, Jialong Qin, Xiaoming Zheng, Huina 出版年：2024
- Double emulsions encapsulating low-molecular-wEIght oyster peptides (LOPs) hold considerable promise for use in the pharmaceutical and functional food industries. However, thEIr application in enteral nutrition products ...
- 热加工处理对华贵栉孔扇贝柱特征风味形成的影响
- 《食品科学》祝亚辉 曹文红 刘忠嘉 章超桦 秦小明 出版年：2017
- 采用高效液相色谱和顶空固相微萃取结合气相色谱-质谱联用法,在鉴定特征风味化合物组成的基础上,以新鲜和真空冷冻干燥处理的华贵栉孔扇贝柱为对照,探究热加工处理对华贵栉孔扇贝柱特征风味成分的影响。结果表明:扇贝柱粗蛋白和粗脂肪...
- 关键词：华贵栉孔扇贝柱 真空冷冻干燥 热加工 气相色谱-质谱联用 特征风味成分 被引量：1
- Effect of baking on the structure and bioavailability of protEIn-binding zinc from oyster (Crassoetrea hongkongensis)
- FOOD CHEMISTRYSong, Chunyong Zhong, Runfang Zeng, Shan Chen, Zhongqin Tan, Mingtang Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping Cao, Wenhong 出版年：2024
- To compare the bioavailability of protEIn-binding zinc, we investigated the impact of baking on the structure of zinc-binding protEIns. The results showed that zinc-binding protEIns enriched in zinc with relative molecul...
- 牡蛎蛋白肽对急性酒精性肝损伤的保护作用及活性肽筛选
- 《食品科学》章秀莉 陈雅婧 郑志鸿 曹文红 秦小明 林海生 陈忠琴 郑惠娜 朱国萍 夏小雨 高加龙 出版年：2025
- 为了探讨牡蛎蛋白肽对小鼠急性酒精性肝损伤(alcoholic liver disease,ALD)的保护作用并筛选出具有解酒护肝潜能的活性肽,提取牡蛎蛋白并制备牡蛎蛋白肽,对其进行水解度、分子质量分布及氨基酸含量的测定,...
- 关键词：牡蛎 急性酒精性肝损伤 活性肽 乙醇脱氢酶 分子对接 被引量：0
- Optimisation of extraction conditions and characteristics of skin gelatin Nile tilapia (Oreochromis niloticus)
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZeng, Shaokui Yan, Xiaoyan Cao, Wenhong Hong, Pengzhi Zhang, Chaohua Li, Laihao 洪鹏志 章超桦 出版年：2010
- P>Response surface methodology was used to optimise gelatin extraction conditions the skin of Nile tilapia (Oreochromis niloticus), and characteristics of the gelatin were determined. Concentration of NaOH (%, X-1), alk...
- 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...
