JOURNAL OF SUPERCRITICAL FLUIDSLiu, Shucheng Yang, Feng Zhang, Chaohua Ji, Hongwu Hong, Pengzhi Deng, Chujin 出版年：2009
Response surface methodology (RSM) was employed to optimize the process parameters of supercritical carbon dioxide extraction of the passion fruit seed oil. The effects of temperature, pressure and extraction time on the...
This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe3O4), applied through vacuum impregnation, on protein conformation and moisture state of red sea bre...
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...
FOOD CHEMISTRYGuo, Minghui Liu, Shucheng Ismail, Marliya Farid, Mohammed M. Ji, Hongwu Mao, Weijie Gao, Jing Li, Chengyong 出版年：2017
Dense phase carbon dioxide (DPCD) could induce protein conformation changes. Myosin and shrimp surimi from Litopenaeus vannamei were treated with DPCD at 5-25 MPa and 40-60 degrees C for 20 min. Myosin secondary structur...
Oyster, which is rich in protein and widely used as a marine traditional Chinese medicine, was believed to have good curative effects in health care and on chronic diseases. This study was designed to evaluate the anti-f...
Caulerpa racemosa was extracted with the combined procedure of neutral protease and boiling water to yield a water-soluble polysaccharide coded as CRP. The obtained C. racemosa polysaccharide (CRP) was fractionated with ...
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITIONLiu, Shucheng Yang, Feng Li, Jiali Zhang, Chaohua Ji, Hongwu Hong, Pengzhi 出版年：2008
The physical and chemical properties of seeds and seed oil from 'Tainung No. 1' passion fruit in China have been analyzed in order to evaluate their nutritional value. Proximate analysis shows that the seeds have a high ...
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCESJi, Wei Zhang, Chaohua Ji, Hongwu 出版年：2017
Dipeptidyl peptidase IV (DPP-IV) played an important role in blood glucose regulation. Inhibition of DPP-IV may improve glycemic control in diabetics by preventing the rapid breakdown of incretin hormones and prolonging ...
FOOD CHEMISTRYGao, Jing Fang, Chunli Lin, Yongzi Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020
Shrimp waste containing a substantial amount of valuable nutrients presents a challenge for food industry. In this work, extraction of astaxanthin from shrimp waste via aqueous biphasic systems (ABS) composed of ionic li...
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...
FOOD CHEMISTRYGao, Jing You, Juyu Kang, Juhong Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020
In this study, an ultrasonic-assisted extraction using microemulsions was developed for the recovery of natural astaxanthin from shrimp waste. To select applicable solvent systems, the phase equilibrium, microstructure, ...
JOURNAL OF FOOD SCIENCEJi, Wei Zhang, Chaohua Ji, Hongwu 出版年：2017
Inhibition of dipeptidyl peptidase IV (DPP-IV) and angiotensin converting enzyme (ACE) are considered useful in managing 2 often associated conditions: diabetes and hypertension. In this study, corolase PP was used to hy...
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...
FOOD RESEARCH INTERNATIONALZhang, Di Ji, Hongwu Liu, Shucheng Gao, Jing 出版年：2020
The objective of the study was to determine the similarities of aroma attributes in hot-air-dried whole shrimp (HDWS) and its different parts using sensory analysis and gas chromatography-mass spectrometry (GC-MS). In th...
RSC ADVANCESLi, Chengyong Qian, Zhong-Ji Zhou, Chunxia Su, Weiming Hong, Pengzhi Liu, Shucheng He, Lei Chena, Zhimeng Ji, Hongwu 出版年：2014
A new high-efficiency adsorbent (PDA-CaCO3) is fabricated via simple thermal calcination of ostracean shells and chemicalmodification with dopamine. The adsorption capacity for Pb(II) and Cd(II) was 336.32 and 175.48 mg ...
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...
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...
This study examined the effect of herring antifreeze protein (hAFP) combined with chitosan magnetic nanoparticles (CS@Fe3O4), applied through vacuum impregnation, on protein conformation and moisture state of red sea bre...
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