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Lihong Niu

Institution: Ludong University
ORCID: 0000-0002-5580-0078
Observed ORCID: 0000-0002-5580-0078
OpenAlex ID: A5058248979
Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments
2013 · Lihong Niu, Xin Zhou, et al. · Food Hydrocolloids · 103
Free and protein-bound N-carboxymethyllysine and N-carboxyethyllysine in fish muscle: Biological variation and effects of heat treatment
2016 · Lihong Niu, Xiaohua Sun, et al. · Journal of Food Composition and Analysis · 55
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Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles
2022 · Ting Li, Lihong Niu, et al. · Food Chemistry · 54
Combination effects of salts and cold storage on the formation of protein-bound N-(carboxymethyl)lysine and N-(carboxyethyl)lysine in raw and subsequently commercially sterilized ground pork
2018 · Lihong Niu, Xiaohua Sun, et al. · Food Chemistry · 45
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Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization
2016 · Leipeng Cao, Barbara A. Rasco, et al. · International Journal of Food Properties · 32
Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia (Oreochromis niloticus) skin gelatin
2017 · Zhiping Zhang, Lihong Niu, et al. · Journal of Food Measurement & Characterization · 29
Formation of advanced glycation end-products in fish muscle during heating: Relationship with fish freshness
2017 · Lihong Niu, Xiaohua Sun, et al. · Journal of Food Composition and Analysis · 23
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Relationship of changes in quality attributes and protein solubility of ground beef under pasteurization conditions
2014 · Lihong Niu, Barbara A. Rasco, et al. · LWT · 18
Gellan gum improves the gel properties and thermal stability of tilapia ( Oreochromis spp.) skin gelatin sterilized at 121°C
2022 · Lili Zhang, Zhi Liu, et al. · Journal of Food Processing and Preservation · 17
Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization
2022 · Hui Lin, Juanjuan Zhang, et al. · Journal of Food Measurement & Characterization · 15
Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi
2022 · Jiayi Li, Lihong Niu, et al. · International Journal of Food Science & Technology · 15
Dynamic Viscoelastic Properties of Tilapia (Oreochromis niloticus) Skin Gelatin
2016 · Yun Bai, Shuai Peng, et al. · Journal of Aquatic Food Product Technology · 15
Formation of advanced glycation end-products in minced pork during frozen-then-chilled storage and subsequent heating
2023 · Fuyu Chu, Zhijie Liu, et al. · Food Chemistry · 14
Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment
2023 · Fuyu Chu, Yi Lin, et al. · Foods · 12
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Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia (Oreochromis mossambicus)
2022 · Qijia Zhou, Zhiping Zhang, et al. · Foods · 12
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Effects of salt concentrations on the advanced glycation end-products in dried salted spanish mackerel fillets during storage
2022 · Shanshan Kong, Fuyu Chu, et al. · Journal of Food Measurement & Characterization · 12
Advanced glycation end-products in raw and commercially sterilized pork tenderloin and offal
2022 · Lihong Niu, Hui Yu, et al. · Journal of Food Composition and Analysis · 10
Antioxidant Effects of Stevia rebaudiana Leaf and Stem Extracts on Lipid Oxidation in Salted Pacific Saury (Cololabis saira) during Processing
2021 · Haimei Liu, Gangqiang Yang, et al. · European Journal of Lipid Science and Technology · 9
Investigation of Advanced Glycation End-Products, α-Dicarbonyl Compounds, and Their Correlations with Chemical Composition and Salt Levels in Commercial Fish Products
2023 · Lihong Niu, Shanshan Kong, et al. · Foods · 6
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Sodium chloride inhibits the heat-induced formation of advanced glycation end-products in myofibrillar protein–reducing sugar–oleic acid model systems
2023 · Lihong Niu, Keqiang Lai, et al. · Journal of Food Measurement & Characterization · 2
Effect of protein hydrolysates on advanced glycation end-products in frozen-thawed and reheated minced squid
2025 · Fuyu Chu, Yi Lin, et al. · Journal of Food Measurement & Characterization · 1
Correction to: Effects of salt concentrations on the advanced glycation end-products in dried salted Spanish mackerel fillets during storage
2022 · Shanshan Kong, Fuyu Chu, et al. · Journal of Food Measurement & Characterization · 1
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Works count: 22
Citation count: 500
H-index: 13
I10-index: 17
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