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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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