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...
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...
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 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...
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...
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...
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...
A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover proteins from the head of the shrimp Penaeus vannamei. The proteolytic activity of shrimp head ...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZeng, Shaokui Yan, Xiaoyan Cao, Wenhong Hong, Pengzhi Zhang, Chaohua Li, Laihao 出版年：2010
P>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 (%, X-1),...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZhang, Chaohua Cao, Wenhong Hong, Pengzhi Ji, Hongwu Qin, Xiaoming He, Jinfeng 出版年：2009
P>Peptic hydrolysate with angiotensin I-converting enzyme (ACE) inhibitory activity was prepared from Acetes chinensis. The 3 kDa ultrafiltration filtrates (UF-IV) of the desalted hydrolysate exerted a potent ACE inhibit...
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 ...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu 出版年：2009
P>Response surface methodology (RSM) was used to optimise the hydrolysis parameters of Acetes chinensis by Alcalase 2.4L in order to obtain a hydrolysate with potent radical scavenging activity. The parameters were tempe...
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...
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...
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)...
渝公网安备 50019002500408号 违法和不良信息举报中心