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Ruichang Gao

Observed names: Rui-Chang Gao, Rui-chang Gao, Ruichang GAO, Rui‐chang Gao
Observed institutions: Jiangsu University, Tianjin University, Beijing Technology and Business University, Shaanxi University of Technology, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Shanghai Ocean University, Ocean University of China
ORCID: 0000-0001-5742-5446
Observed ORCID: 0000-0001-5742-5446
OpenAlex ID: A5084473983
Determination of the degree of deacetylation of chitin and chitosan by X-ray powder diffraction
2005 · Yongqin Zhang, Changhu Xue, et al. · Carbohydrate Research · 485
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges
2021 · Ruichang Gao, Qingqing Yu, et al. · Trends in Food Science & Technology · 254
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
2022 · Ying Li, Li Yuan, et al. · Food Science and Human Wellness · 221
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Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
2021 · Yulong Bao, Per Ertbjerg, et al. · Comprehensive Reviews in Food Science and Food Safety · 185
Absorption, metabolism, and bioactivity of vitexin: recent advances in understanding the efficacy of an important nutraceutical
2020 · Ye Peng, Renyou Gan, et al. · Critical Reviews in Food Science and Nutrition · 123
Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism
2021 · Chongyang Li, Yu Fu, et al. · Food Science and Human Wellness · 120
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Influence of thermal processing on flavor and sensory profile of sturgeon meat
2021 · Xuefei Li, Wei Xie, et al. · Food Chemistry · 117
Effect of glutamic acid on the preparation and characterization of Pickering emulsions stabilized by zein
2021 · Teng Song, Zhiyu Xiong, et al. · Food Chemistry · 109
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
2021 · Abdul Razak Monto, Mengzhe Li, et al. · Critical Reviews in Food Science and Nutrition · 107
Suppression mechanism of l-arginine in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects
2019 · Tong Shi, Zhiyu Xiong, et al. · Food Hydrocolloids · 98
Effect of l-histidine on the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin in low/high ionic strength solution
2017 · Ruichang Gao, Yanmin Wang, et al. · Food Hydrocolloids · 93
Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid
2021 · Zhiyu Xiong, Tong Shi, et al. · LWT · 91
Effects of l-arginine and l-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)
2019 · Ruichang Gao, Tong Shi, et al. · Food Chemistry · 88
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
2023 · Huinan Wang, Jiaxin Zhang, et al. · Food Chemistry · 86
Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain
2022 · Tong Shi, Xin Wang, et al. · Food Chemistry · 86
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
2022 · Ruichang Gao, Huijie Liu, et al. · Food Science and Human Wellness · 83
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
2023 · Ying Li, Weijun Leng, et al. · Food Research International · 81
Sturgeon protein-derived peptides exert anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via the MAPK pathway
2020 · Ruichang Gao, Wanghui Shu, et al. · Journal of Functional Foods · 80
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Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion
2020 · Tong Shi, Hui Liu, et al. · Food Chemistry · 79
Gel performance of surimi induced by various thermal technologies: A review
2022 · Zhiyu Xiong, Tong Shi, et al. · Critical Reviews in Food Science and Nutrition · 78
Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways
2020 · Ruichang Gao, Wanghui Shu, et al. · Food Science and Human Wellness · 76
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Honeybee products: An updated review of neurological actions
2020 · Hesham R. El-Seedi, Shaden A.M. Khalifa, et al. · Trends in Food Science & Technology · 74
Sturgeon hydrolysates alleviate DSS-induced colon colitis in mice by modulating NF-κB, MAPK, and microbiota composition
2020 · Ruichang Gao, Yang Shen, et al. · Food & Function · 74
Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp ( Hypophthalmichthys molitrix )
2019 · Li Yuan, Jiamei Yu, et al. · RSC Advances · 72
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Oyster-Derived Zinc-Binding Peptide Modified by Plastein Reaction via Zinc Chelation Promotes the Intestinal Absorption of Zinc
2019 · Jianpeng Li, Chen Gong, et al. · Marine Drugs · 63
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Works count: 187
Citation count: 5,872
H-index: 38
I10-index: 124
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