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...
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...
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...
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGYJi, Hongwu Zhang, Liang Liu, Shucheng Qu, Xiaojuan Zhang, Chaohua Gao, Jialong 出版年：2012
Microbial inactivation of Litopenaeus vannamei by dense phase carbon dioxide (DPCD) treatment was investigated and neural network was used to optimize the process parameters of microbial inactivation. The results showed ...
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...
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...
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...
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, ...
Pigment-binding proteins play important roles in crustacean shell colour change. In this study, a red colourrelated pigment-binding protein, designated LvPBP75, was purified from the shell of Litopenaeus vannamei. HPLC a...
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