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- 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...
- 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...
- 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...
- 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...
- 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...
- 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...
- Anti-fatigue and anti-oxidant activities of oyster (: Ostrea rivularis) hydrolysate prepared by compound protease
- Food and FunctionMiao, Jianyin Liao, Wanwen Kang, Meng Jia, Yingmin Wang, Qiang Duan, Shan Xiao, Suyao Cao, Yong Ji, Hongwu 出版年：2018
- Oyster, which is rich in protEIn and widely used as a marine traditional Chinese medicine, was believed to have good curative effects in health care and on chronic diseases. This study was designed to evaluate the anti-f...
- Purification, identification and molecular mechanism of two dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from Antarctic krill (<i>Euphausia superba</i>) protEIn hydrolysate
- JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCESJi, Wei Zhang, Chaohua Ji, Hongwu 出版年：2017
- Dipeptidyl peptidase IV (DPP-IV) played an important role in blood glucose regulation. Inhibition of DPP-IV may improve glycemic control in diabetics by preventing the rapid breakdown of incretin hormones and prolonging ...
- 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...
- 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, ...
- 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...
- 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...
- 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...
- 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...
- 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
- SDE/GC-MS测定南美白对虾的挥发性香气成分
- 《现代食品科技》麦雅彦 杨锡洪 连鑫 吉宏武 刘书成 毛伟杰 解万翠 出版年：2014
- 基于感官品评与仪器分析相结合,优化并采用同时蒸馏萃取/气相色谱-质谱联用(SDE/GC-MS)方法对南美白对虾挥发性香气成分进行了分析,对特征性香气组分进行鉴定,并对其挥发性香气成分指纹图谱进行了初步探讨。GC-MS分析...
- 关键词：南美白对虾 香气成分 同时蒸馏萃取(SDE) 气相色谱—质谱联用(GC-MS) 指纹图谱 被引量：42
- Quality and volatile compound analysis of shrimp heads during different temperature storage
- FOOD CHEMISTRY-XLiu, Zhenyang Liu, Qiumei Wei, Shuai Sun, Qinxiu Xia, Qiuyu Zhang, Di Shi, Wenzheng Ji, Hongwu Liu, Shucheng 出版年：2021
- This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 degrees C, 4 degrees C, -3 degrees C, and -18 degrees C. With increased storage time, sensory scores gradually decreased,...
- 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
- Effect of static magnetic field-assisted freezing at different temperatures on muscle quality of pacific white shrimp<i> (Litopenaeus</i><i> vannamEI)</i>
- FOOD CHEMISTRYWei, Qihang Sun, Qinxiu Dong, Xiuping Kong, Baohua Ji, Hongwu Liu, Shucheng 出版年：2024
- The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 degrees C) on the muscle quality of pacific white shrimp (Litopenaeus vannamEI) was evaluated to investigate th...
- Effect of Static Magnetic Field-Assisted Freezing at Different Temperatures on Muscle Quality of Pacific White Shrimp (Litopenaeus VannamEI)
- SSRNWei, Qihang Sun, Qinxiu Dong, Xiuping Kong, Baohua Ji, Hongwu Liu, Shucheng 出版年：2023
- The effect of static magnetic field-assisted freezing (MF) at different temperatures (-35, -30, -25, and -20 °C) on the muscle quality of pacific white shrimp (Litopenaeus vannamEI) was evaluated to investigate the possi...
- In Vitro Digestion Analysis of Soft Candy Containing Peptide-Zinc Chelate Derived from Low-Fluoride ProtEIn Hydrolysates of Antarctic Krill (Euphausia Superba)
- SSRNQuan, Qinguo Ji, Hongwu Chen, Ming Zhang, Zewei 出版年：2023
- The objective of this study was to develop soft candy with low-fluorine (26.57 ± 3.15 mg/kg) Antarctic krill peptides (AKP), by incorporating them with zinc (SC-AKP-Zn). Results showed that a 1:1 ratio of alkaline protea...
- 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...
- The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp<i> (Litopenaeus</i><i> vannamEI)</i> by gas chromatography-ion mobility spectrometry and gas chromatography- mass spectrometry
- FOOD RESEARCH INTERNATIONALZheng, Xiaoshan Ji, Hongwu Zhang, D., I Zhang, Zewei Liu, Shucheng Song, Wenkui 出版年：2022
- Aroma is critical to the commercial acceptance of the hot-air-dried shrimp. The purpose of this study was to investigate the effect of phospholipid species with different fatty acid compositions on the aroma formation of...
- Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
- JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGYZhang, Di Ji, Wei Peng, Yuanhuai Ji, Hongwu Gao, Jing 出版年：2020
- Antarctic krill is a high-quality animal protEIn resource, but the presence of fluorine limits its development. Antarctic krill defluoridated hydrolysate products (DHPs) generally have a bitter taste that is unacceptable...
- Localization of trypsin-like protease in postmortem tissue of white shrimp (<i>Litopenaeus vannamEI</i>) and its effect in muscle softening
- FOOD CHEMISTRYPeng, Yuanhuai Chen, Shiyan Ji, Hongwu Liu, Shucheng 出版年：2019
- FluorescEIn-isothiocyanate (FITC) labeled trypsin-like protease was prepared and injected into the hepatopancreas of white shrimp. Different segments of the injected shrimp were analyzed with a fluorescence microscope du...
- Mussel-inspired synthesis of polydopamine-functionalized calcium carbonate as reusable adsorbents for heavy metal ions
- RSC ADVANCESLi, Chengyong Qian, Zhong-Ji Zhou, Chunxia Su, Weiming Hong, Pengzhi Liu, Shucheng He, Lei Chena, Zhimeng Ji, Hongwu 出版年：2014
- A new high-efficiency adsorbent (PDA-CaCO3) is fabricated via simple thermal calcination of ostracean shells and chemicalmodification with dopamine. The adsorption capacity for Pb(II) and Cd(II) was 336.32 and 175.48 mg ...
- The anti-fatigue effect of the <i>Auxis thazard</i> oligopeptide <i>via</i> modulation of the AMPK/PGC-1α pathway in mice
- FOOD & FUNCTIONQu, Yushan Ji, Hongwu Song, Wenkui Peng, Shuo Zhan, Suhong Wei, Liuyi Chen, Ming Zhang, Di Liu, Shucheng 出版年：2022
- The Auxis thazard oligopeptide (ATO) was obtained by papain digestion and ultrafiltration membrane separation, and its anti-fatigue effects and mechanisms were evaluated using animal experiments on Kunming mice. Compared...
- 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...
- Enhanced enzymatic hydrolysis of rice straw via pretreatment with deep eutectic solvents-based microemulsions
- Bioresource Technology ReportsGao, Jing Chen, Cuili Lin, Yanping Zhang, Lili Ji, Hongwu Liu, Shucheng 出版年：2020
- In this study, four deep eutectic solvents (DESs) were used as cheaper and "greener" alternatives to ionic liquids (ILs) to create novel microemulsions. Compared with 1-ethyl-3-methyl imidazolium acetate ([Emim]Ac), the ...
- Hypouricemic, hepatoprotective and nephroprotective roles of oligopeptides derived from <i>Auxis thazard</i> protEIn in hyperuricemic mice
- FOOD & FUNCTIONWei, Liuyi Ji, Hongwu Song, Wenkui Peng, Shuo Zhan, Suhong Qu, Yushan Chen, Ming Zhang, Di Liu, Shucheng 出版年：2021
- The oligopeptides derived from Auxis thazard protEIn (ATO) are a class of small peptides with molecular wEIght <1 kDa and good bioactivity. This paper aimed to explore the hypouricemic, hepatoprotective, and nephroprotec...
