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2023YFF1105305

Funded outputs count: 29
Funder award ID: 2023YFF1105305
OpenAlex ID: G207922561
Mechanistic insights into deodorization of Pyropia haitanensis by ultrasound-assisted Lactiplantibacillus plantarum fermentation: Linking key odorants with amino acid metabolism
2026 · Dehua Wang, Yi Zhang, et al. · Food Chemistry
Mechanistic insights into the associations of membrane phospholipids oxidation and membrane protein contributions with flavor evolution in sturgeon caviar during storage
2026 · Weijia Zhang, Jingqi Shen, et al. · Food Chemistry
Dynamic flavor perception in sturgeon caviar during oral processing revealed by volatile release, neural responses, and phospholipid changes
2026 · Guixin Han, Ke Li, et al. · Food Chemistry
Steam explosion improves the flavor of Conger myriaster bone powder: Mechanistic insights from changes in physicochemical properties and flavor compounds
2026 · Ting Ye, Tianxiang Pi, et al. · Food Chemistry · 2
A high-throughput strategy for screening umami peptides from Chouguiyu based on peptidomics and machine learning-assisted molecular simulation
2026 · Sitong Lyu, Shichao Xuan, et al. · Food Research International
Effects of ultra-high pressure treatment on quality attributes and myofibrillar protein structure of eel surimi
2026 · Weijia Zhang, Rufeng Wan, et al. · LWT
Integrated multi-omics and machine learning reveal aroma profiles and brand fingerprints in various fermented mandarin fish
2026 · Jian Shi, Shichao Xuan, et al. · Food Bioscience · 1
The role of sturgeon roe membranes and ooplasm in caviar quality evolution: mechanisms and regulatory trends
2026 · Weijia Zhang, Jingqi Shen, et al. · Trends in Food Science & Technology
A gut microbiota–stem cell axis mediates the anti‐intestinal aging effect of fucoidan from Apostichopus japonicus
2026 · Houyang Sun, Biqian Wei, et al. · Journal of the Science of Food and Agriculture · 1
NaCl substitution characteristics of Salicornia plant salt and potential application in sturgeon caviar: focus on antibacterial activity and phospholipids oxidation
2026 · Weijia Zhang, Lingxin Kong, et al. · Food Chemistry
Sono/photodynamic-assisted curing enhances saltiness perception in Larimichthys crocea: role of microstructure and free amino acids
2026 · Dehua Wang, Biqian Wei, et al. · Food Research International · 1
Therapeutic Effect and Underlying Mechanism of Blue Mussel (Mytilus galloprovincialis) Oil on Adjuvant-Induced Rheumatoid Arthritis in Rats
2026 · Xin Yu, Xueyuan Fu, et al. · Nutrients
Investigating the impact of astaxanthin yogurt on gut microbiota and microbiota-mediated astaxanthin conversion using the SHIME® model
2026 · Wenmei Zhang, Houyang Sun, et al. · Food & Function
Triple-frequency ultrasound enhanced sono/photodynamic preservation: Mechanistic insights into curcumin-mediated microbial inactivation and quality maintenance in large yellow croaker
2025 · Dehua Wang, Biqian Wei, et al. · Innovative Food Science & Emerging Technologies · 2
Lipid-derived bitter compounds in sturgeon caviar: Metabolomic identification and sensory validation
2025 · Guixin Han, Yanqin Liu, et al. · Food Chemistry · 1
Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality
2025 · Zhuyu Yang, Zefan Chen, et al. · Food Chemistry X · 2
Dual-photosensitizers photodynamic system for non-thermal inactivation of Shewanella putrefaciens and inhibition of microbial growth of refrigerated Litopenaeus vannamei
2025 · Dehua Wang, Yanzhe Lou, et al. · Food Bioscience · 6
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
2025 · Xinyue Hao, Liang Liu, et al. · Food Research International · 11
Co-Delivery of Microbial Consortia and Astaxanthin via Liposomes for Colitis Relief and Synergistic Treatment of Colorectal Cancer
2025 · Yuchen Huan, Wenmei Zhang, et al. · Food Science and Human Wellness
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Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing
2025 · Guixin Han, Ke Li, et al. · Food Chemistry X · 5
Effect of pulsed light treatment on 4 °C refrigerated Atlantic salmon (Salmo salar) quality: Shelf life, microbial community changes, and antimicrobial mechanisms
2025 · Guixin Han, Yiyi Wang, et al. · Food Control · 11
Metabolic profiling, antibacterial effects, and preservation mechanisms of Paenibacillus provencensis metabolites in refrigerated Sea Bass (Perca fluviatilis)
2025 · Li Liu, Yakun Guo, et al. · Food Bioscience · 4
Whey Protein Isolate-Encapsulated Astaxanthin Nanoemulsion More Effectively Mitigates Skeletal Muscle Atrophy in Dexamethasone-Induced Mice
2025 · Yuchen Huan, Han Yue, et al. · Nutrients · 10
Fucoidan exerts antitumor effects by regulating gut microbiota and tryptophan metabolism
2025 · Pengfei Ren, Meng Liu, et al. · International Journal of Biological Macromolecules · 23
Fucoxanthin promotes the conversion efficiency of alpha-linolenic acid in feeding to docosahexaenoic acid in quail egg yolk
2025 · Wen-Lei Guo, Shuai-Shuai Fu, et al. · Food Chemistry · 4
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