FOOD CHEMISTRYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu 出版年：2008
Protein hydrolysates were prepared from the head waste of Penaens vannamei, a China seawater major shrimp by autolysis method. Autolysis conditions (viz., temperature, pH and substrate concentration) for preparing protei...
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...
Double emulsions encapsulating low-molecular oyster peptides (LOPs) have promising application prospects in pharmaceutical and functional food industries. Nevertheless, emulsion system usage in the enteral nutrition food...
Chronic exposure to ultraviolet B (UVB) irradiation is a major cause for skin photoaging. UVB induces damage to skin mainly by oxidative stress, inflammation, and collagen degradation. This paper investigated the photo-p...
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREHe, Xiao Qing Cao, Wen Hong Pan, Guang Kun Yang, Liu Zhang, Chao Hua 出版年：2015
BACKGROUNDThe immune system is important in preventing and controlling various infectious diseases. Immunoactive peptides derived from food proteins could exert immunomodulatory activity without side effects. Paphia undu...
The enzymatic modification of proteins using protein hydrolase preparations to prepare bioactive peptides has been widely used in the food industry. In this paper, the dynamic changes of four exogenous enzymes and reacti...
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...
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 ...
To improve the usefulness of aquatic collagen peptides as green antifreeze agents, enzymatic supramolecular assembly was used to improve the thermal hysteresis activity (THA) of tilapia skin collagen peptides. Compared t...
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...
This study used treatment time and treatment power as factors to evaluate the impact of atmospheric cold plasma technology (ACP) on endogenous enzyme characteristics and muscle protein properties in the golden pomfret (T...
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...
Marine collagen peptides have high potential in promoting skin wound healing. This study aimed to investigate wound healing activity of collagen peptides derived from Sipunculus nudus (SNCP). The effects of SNCP on promo...
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...
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...
International Journal of Food Science and TechnologyZeng, Shaokui Yan, Xiaoyan Cao, Wenhong Hong, Pengzhi Zhang, Chaohua Li, Laihao 出版年：2010
Response surface methodology was used to optimise gelatin extraction conditions from the skin of Nile tilapia (Oreochromis niloticus), and characteristics of the gelatin were determined. Concentration of NaOH (%, X1), al...
Cobia head protein hydrolysate (CHPH) with angiotensin I converting enzyme (ACE) inhibitory activity was prepared with papain. The 3 kDa ultrafiltration filtrate CHPH-IV of the hydrolysate exerted a potent ACE inhibitory...
[1] College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, ChinaHongying, Wu Qianqian, Huang Xiaoming, Qin Wenhong, Cao Haisheng, Lin 出版年：2025
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...
Material Science and Engineering - Proceedings of the 3rd Annual International Conference on Material Science and Engineering, ICMSE 2015Cao, W.H. Tian, S. Zhang, C.H. 出版年：2016
Moisture contents, water activity, freezing point and heat melting enthalpy were determined to research the relationship between the frozen water and unfrozen water of Litopenaeus vannamei. Modeling of the isotherms was ...
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...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Ping Ke, Hongqiao Hong, Pengzhi Zeng, Shaokui Cao, Wenhong 出版年：2011
The antioxidant activities of tuna head protein hydrolysate (THPH) prepared with Alcalase were evaluated. THPH showed evident radical scavenging activity in a dose-dependent manner with the IC50 values for 1,1-diphenyl-2...
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...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZheng, Huina Zhang, Chaohua Cao, Wenghong Liu, Shucheng Ji, Hongwu 出版年：2009
The primary aim of this study was to obtain high Fischer ratio oligopeptides from the pearl oyster Pinctada martensii meat via proteolysis. Pinctada martensii meat protein was hydrolysed using seven proteases, with pancr...
To investigate the effect of steam processing on the form, structure and biological properties of selenopolysaccharides in the Chlamys nobilis. The results showed that the raw (SS-3) and steamed (SZ-3) groups had the hig...
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