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Ying Bu
Institution:
Bohai University
Observed institutions:
Fujian Agriculture and Forestry University,
Bohai University
ORCID:
0000-0001-6818-3817
Observed ORCID:
0000-0001-6818-3817
OpenAlex ID:
A5071307881
Flavor characteristics of shrimp sauces with different fermentation and storage time
2019
·
Wenhui Zhu
, Hongwei Luan
, et al.
·
LWT
·
213
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
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
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
PDF
Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce
2021
·
Ying Bu
, Yingnan Liu
, et al.
·
Food & Function
·
67
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
PDF
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
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
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
Identification and molecular mechanism of novel antioxidant peptide from fish sauce: A combined quantum chemistry and molecular simulation
2024
·
Chaonan Sun
, Yingnan Liu
, et al.
·
Food Chemistry
·
31
Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid (Dosidicus gigas) mantle
2019
·
Wenhui Zhu
, Haizhen Huan
, et al.
·
International Journal of Food Science & Technology
·
30
Effects of nanowarming on water holding capacity, oxidation and protein conformation changes in jumbo squid (Dosidicus gigas) mantles
2020
·
Wenhui Zhu
, Yue Li
, et al.
·
LWT
·
28
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation
2023
·
Ying Bu
, Yang Zhou
, et al.
·
Food and Bioprocess Technology
·
22
PDF
Multi-spectroscopies and molecular simulation insights into the interaction mechanism of bovine serum albumin and syringaldehyde
2022
·
Yingnan Liu
, Wenhui Zhu
, et al.
·
Journal of Molecular Liquids
·
22
Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
2025
·
Xuhua Tang
, Shouyu Feng
, et al.
·
International Journal of Biological Macromolecules
·
21
Identification and molecular mechanisms of novel antioxidant peptides from Manila clam hydrolysate: Caenorhabditis elegans model, molecular simulations, and quantum chemistry
2025
·
Aijing Jia
, Yucong Xu
, et al.
·
Food Chemistry
·
20
Effects of plasma-activated slightly acidic electrolyzed water on salmon myofibrillar protein: Insights from structure and molecular docking
2024
·
Guizhi Tan
, Yue Ning
, et al.
·
Food Chemistry X
·
17
Nano Freezing–Thawing of Atlantic Salmon Fillets: Impact on Thermodynamic and Quality Characteristics
2023
·
Wenxuan Wang
, Wenzheng Li
, et al.
·
Foods
·
17
PDF
Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate
2021
·
Wenhui Zhu
, Wenting Xu
, et al.
·
Food Chemistry
·
15
Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity
2021
·
Ying Bu
, Yingnan Liu
, et al.
·
Journal of the Science of Food and Agriculture
·
13
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Works count:
59
Citation count:
1,413
H-index:
20
I10-index:
32
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