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...
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...
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 ...
FRONTIERS IN NUTRITIONMajura, Julieth Joram Cao, Wenhong Chen, Zhongqin Htwe, Kyi Kyi Li, Wan Du, Ran Zhang, Pei Zheng, Huina Gao, Jialong 出版年：2022
The ability of bioactive peptides to exert biological functions has mainly contributed to their exploitation. The exploitation and utilization of these peptides have grown tremendously over the past two decades. Food-der...
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...
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (...
FOODSLi, Wan Du, Ran Majura, Julieth Joram Chen, Zhongqin Cao, Wenhong Zhang, Chaohua Zheng, Huina Gao, Jialong Lin, Haisheng Qin, Xiaoming 出版年：2022
Protein content, a vital component determining the nutritional quality of oysters, is unevenly distributed in different parts of oyster. In this study, the spatial distribution (visceral mass, mantle, gill, and adductor)...
Low-molecular-weight oyster peptides (LOPs) are typical bioactive peptides with ameliorated immunomodula-tory properties. However, the mechanism underlying its effect on immune functions and intestinal flora after chemot...
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...
In the current research, edible meat of freshwater clam Corbicula fluminea was subjected to enzymatic peptide extraction using animal protease. The clam protein hydrolysate (CPH) contained 45.78% essential amino acids an...
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...
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...
In order to realize the multi-level utilization of marine shellfish resources and to develop the potential biological activity of processing by-products of Atrina pectinata, gelatin was extracted from the mantle and the ...
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 ...
The inhibition of dipeptidyl peptidase-IV (DPP-IV) is a promising approach for regulating the blood glucose levels in patients with type 2 diabetes (T2D). Oysters, rich in functional peptides, contain peptides capable of...
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...
In our previous study, two peptides with favorable anti-inflammatory effects, Asp-Gln-Thr-Phe (DQTF) and Gly-Tyr-Thr-Arg (GYTR), were screened from Ruditapes philippinarum using an in vitro-in silico strategy. The presen...
Oyster hydrolysates exhibit promising potential as a zinc supplement for its significant amounts of zinc, however, the zinc chemical speciation which determines zinc nutrition in oyster hydrolysates has not been investig...
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...
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