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Wenhui Zhu

Flavor characteristics of shrimp sauces with different fermentation and storage time
2019 · Wenhui Zhu, Hongwei Luan, et al. · LWT · 213
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
2019 · Xuepeng Li, Xiaoxia Xie, et al. · Food Chemistry · 176
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
2022 · Hongyue Li, Yang Wang, et al. · Food Chemistry · 135
Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review
2022 · Wenhui Zhu, Menglin Han, et al. · Critical Reviews in Food Science and Nutrition · 125
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity
2021 · Wenhui Zhu, Hongwei Luan, et al. · Food Research International · 116
Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod ( Gadus morhua )
2023 · Yuanyuan Wang, Junjia Luan, et al. · Food & Function · 92
Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus
2021 · Shuang Qiu, Fangchao Cui, et al. · Food Chemistry · 84
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
2020 · Xuepeng Li, Yanwei Liu, et al. · Innovative Food Science & Emerging Technologies · 81
Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce
2020 · Wenhui Zhu, Hongwei Luan, et al. · Journal of the Science of Food and Agriculture · 75
Tea Polyphenols Affect Oxidative Modification and Solution Stability of Myofibrillar Protein from Grass Carp (Ctenopharyngodon idellus)
2020 · Xuepeng Li, Cikun Liu, et al. · Food Biophysics · 72
Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability
2021 · Ying Bu, Menglin Han, et al. · LWT · 70
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Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce
2021 · Ying Bu, Yingnan Liu, et al. · Food & Function · 67
Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head
2022 · Yuanyuan Wang, Xuhua Tang, et al. · Food Research International · 66
Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles
2022 · Hongyue Li, Lei Wang, et al. · Food Chemistry · 60
Taste mechanism of kokumi peptides from yeast extracts revealed by molecular docking and molecular dynamics simulation
2022 · Jincui Chang, Tao Feng, et al. · Journal of Future Foods · 55
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Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles
2022 · Wenhui Zhu, Huifang Guo, et al. · Food Chemistry · 50
Effects of thermoultrasonic treatment on characteristics of micro-nano particles and flavor in Greenland halibut bone soup
2021 · Wenhui Zhu, Wei He, et al. · Ultrasonics Sonochemistry · 49
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Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod ( Gadus morhua )
2020 · Wenhui Zhu, Wei He, et al. · International Journal of Food Science & Technology · 47
Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods
2016 · Xuepeng Li, Yang Chen, et al. · LWT · 44
Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker (Pseudosciaena crocea)
2019 · Xuepeng Li, Cikun Liu, et al. · Journal of Food Biochemistry · 43
Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation
2023 · Ying Bu, Chaonan Sun, et al. · Food Chemistry · 40
Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques
2023 · Ying Bu, Yue Zhao, et al. · Food Chemistry · 39
Effects of nano freezing-thawing on myofibrillar protein of Atlantic salmon fillets: Protein structure and label-free proteomics
2024 · Wenxuan Wang, Ying Bu, et al. · Food Chemistry · 37
Exploring the interaction mechanism of chlorogenic acid and myoglobin: Insights from structure and molecular dynamics simulation
2023 · Menglin Han, Chaonan Sun, et al. · Food Chemistry · 37
Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup
2023 · Wei He, Menglin Han, et al. · Ultrasonics Sonochemistry · 33
Works count: 80
Citation count: 2,412
H-index: 28
I10-index: 49
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