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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...
- The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis
- FOOD SCIENCE & NUTRITIONPan, Yanmo Sun, Qinxiu Liu, Yang Wei, Shuai Xia, Qiuyu Zheng, Ouyang Liu, Shucheng Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- The three-dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starc...
- 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...
- Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of <i>Acetes chinensis</i> 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...
- Inactivation effects and kinetics of polyphenol oxidase from <i>Litopenaeus vannamei</i> by ultra-high pressure and heat
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESHuang Wanyou Ji Hongwu Liu Shucheng Zhang Chaohua Chen Yali Guo Minghui Hao Jiming 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) from Litopenaeus vannamei (whiteleg shrimp, also known as Pacific whit...
- Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (<i>Trachinotus ovatus</i>)
- JOURNAL OF FOOD SCIENCELiu, Yang Sun, Qinxiu Pan, Yanmo Wei, Shuai Xia, Qiuyu Liu, Shucheng Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their co...
- Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from Acetes chinensis through Plackett-Burman and response surface methodological approaches
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURECao, Wenhong Zhang, Chaohua Ji, Hongwu Hao, Jiming 出版年：2012
- BACKGROUND: Angiotensin I-converting enzyme (ACE) plays an important physiological role in regulating blood pressure. The elevation of blood pressure could be suppressed by inhibiting ACE. ACE inhibitory peptides derived...
- 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...
- Effects of intragastric administration of five oyster components on endurance exercise performance in mice
- PHARMACEUTICAL BIOLOGYHao, Gengxin Zhang, Chaohua Cao, Wenhong Hao, Jiming 出版年：2014
- Context: Oysters [Crassostrea plicatula Gmelin (Ostreidae)] are widely used for food in coastal areas. It is reported to have several qualities such as improving sexual and immune function. They has been approved by Chin...
- <i>In Vitro</i> Antioxidant Activity and <i>In Vivo</i> Anti-fatigue Effects of Oyster (<i>Ostrea plicatula Gmelin</i>) 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...
- 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...
- 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...
- Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from Acetes chinensis through Plackett-Burman and response surface methodological approaches
- JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURECao, Wenhong Zhang, Chaohua Ji, Hongwu Hao, Jiming 出版年：2012
- BACKGROUND: Angiotensin I-converting enzyme (ACE) plays an important physiological role in regulating blood pressure. The elevation of blood pressure could be suppressed by inhibiting ACE. ACE inhibitory peptides derived...
- 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...
- 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...
