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Ruoyi Hao

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein
2020 · Jinfeng Pan, Hongliang Lian, et al. · Food Chemistry · 113
Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses
2021 · Ruoyi Hao, Koushik Roy, et al. · Trends in Food Science & Technology · 73
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Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
2023 · Yinyin Lv, Xiaosong Sun, et al. · Food Chemistry · 60
Anti-tumor and macrophage activation induced by alkali-extracted polysaccharide from Pleurotus ostreatus
2014 · Fanli Kong, Feng-e Li, et al. · International Journal of Biological Macromolecules · 60
Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage
2017 · Ruoyi Hao, Yang Liu, et al. · LWT · 56
Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein
2019 · Jinfeng Pan, Hongliang Lian, et al. · LWT · 50
The properties of pH-responsive gelatin-based intelligent film as affected by ultrasound power and purple cabbage anthocyanin dose
2023 · Shiwen Pang, Yong Wang, et al. · International Journal of Biological Macromolecules · 39
Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film
2024 · Ruoyi Hao, Shiwen Pang, et al. · Food Chemistry X · 25
Physicochemical properties of Chinese giant salamander (Andrias davidianus) skin gelatin as affected by extraction temperature and in comparison with fish and bovine gelatin
2020 · Jinfeng Pan, Hongliang Lian, et al. · Journal of Food Measurement & Characterization · 25
Development of essential oil-emulsion based coating and its preservative effects on common carp
2021 · Ruoyi Hao, Bakht Ramin Shah, et al. · LWT · 21
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Post‐mortem quality changes of common carp ( Cyprinus carpio ) during chilled storage from two culture systems
2020 · Ruoyi Hao, Jinfeng Pan, et al. · Journal of the Science of Food and Agriculture · 21
Gelling and emulsifying properties of tiger puffer (Takifugu rubripes) skin gelatin as manipulated by pH
2022 · Yong Wang, Hui jia, et al. · Journal of Molecular Liquids · 10
UV irradiation improved gel properties and chill‐stored stability of surimi gel
2022 · Shiwen Pang, Yong Wang, et al. · International Journal of Food Science & Technology · 9
Nanocellulose prepared from shiitake mushroom (Lentinus edodes) stipe by high pressure homogenization and the gel-like emulsions stabilized by them
2025 · Xiuqin Wang, Zhangyue Shen, et al. · International Journal of Biological Macromolecules · 8
The Effects of Cooking Methods on Gel Properties, Lipid Quality, and Flavor of Surimi Gels Fortified with Antarctic Krill (Euphausia superba) Oil as High Internal Phase Emulsions
2024 · Yinyin Lv, Xiuqin Wang, et al. · Foods · 7
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Erratum: Post‐mortem quality changes of common carp (Cyprinus carpio) during chilled storage from two culture systems
2022 · Ruoyi Hao, Jinfeng Pan, et al. · Journal of the Science of Food and Agriculture · 2
Author response for " UV irradiation improved gel properties and chill‐stored stability of surimi gel"
2022 · Shiwen Pang, Yong Wang, et al. · Publons reviews and discussion
Author response for " UV irradiation improved gel properties and chill‐stored stability of surimi gel"
2022 · Shiwen Pang, Yong Wang, et al. · Publons reviews and discussion
Works count: 19
Citation count: 580
H-index: 11
I10-index: 12
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