Author

Wangli Dai

Observed names: Dai Wangli, Wangli DAI

Institutions: Zhejiang Shuren University, Zhejiang University of Technology

Observed institutions: Zhejiang Shuren University, Zhejiang University of Technology

ORCID: 0000-0003-0990-6493

Observed ORCID: 0000-0003-0990-6493

OpenAlex ID: A5086584643

The effect of tea polyphenols on biogenic amines and free amino acids in bighead carp (Aristichthys nobilis) fillets during frozen storage

2021 · Wangli Dai, Saiqi Gu, et al. · LWT · 68

The binding of key fishy off-flavor compounds to silver carp proteins: a thermodynamic analysis

2020 · Saiqi Gu, Wangli Dai, et al. · RSC Advances · 67

Preparation and characterization of chitosan films incorporating epigallocatechin gallate: Microstructure, physicochemical, and bioactive properties

2022 · Wangli Dai, Lin Zhou, et al. · International Journal of Biological Macromolecules · 64

Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage

2022 · Wangli Dai, Chen Yan, et al. · International Journal of Biological Macromolecules · 57

Flavor improving effects of cysteine in xylose–glycine–fish waste protein hydrolysates (FPHs) Maillard reaction system

2023 · Yicheng Ding, Chen Yan, et al. · Bioresources and Bioprocessing · 27

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis

2024 · Wangli Dai, Shulai Liu, et al. · Food Chemistry · 26

Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

2022 · Wangli Dai, Wenjie Wang, et al. · LWT · 26

Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms

2025 · Wangli Dai, Shulai Liu, et al. · Food Chemistry · 13

Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources

2024 · Yicheng Ding, Wenjia He, et al. · Food Chemistry · 12

Flavor and nutritional characteristics of surimi product with Lactiplantibacillus plantarum as a reinforcing starter culture

2024 · Yicheng Ding, Qichao Yang, et al. · Food Bioscience · 8

Mechanisms of alkali pH-shifted colour changes in squid (Uroteuthis edulis) subjected to frozen storage

2022 · Zheng Xu, Yunyun Chen, et al. · Food Chemistry · 6

Rapid and non‐destructive freshness evaluation of squid by FTIR coupled with chemometric techniques

2021 · Zheng Xu, Shichen Zhu, et al. · Journal of the Science of Food and Agriculture · 6

Recent advances in hydrogen-rich water (HRW): Preparation technologies, functional properties, and applications in the food industry

2026 · Wangli Dai, Xuxia Zhou, et al. · Trends in Food Science & Technology · 2

Impact of light intensity and myoglobin supplementation on lipid oxidation and flavor development in dry-cured grass carp

2026 · Wangli Dai, Yuhan Wang, et al. · Journal of Agriculture and Food Research

Analysis of Processing and Potential Quality Issues of Canned Marine Fish in China

2026 · Saiqi GU, Ruoxuan JIANG, et al. · DOAJ (DOAJ: Directory of Open Access Journals)

Effect of cooking on the quality of Fenneropenaeus chinensis.

2020 · Saiqi Gu, Dai Wangli, et al. · Food Science

Works count: 16

Citation count: 382

H-index: 9

I10-index: 9