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Carbohydrate Polymers|October 6, 2016
Integration of lysozyme into chitosan nanoparticles for improving antibacterial activityTiantian Wu, Chunhua Wu, Shalu Fu, et al.
Journal of Food Science|August 21, 2012
Characterization of myosin subfragment-1 of summer and winter silver carp (Hypophthalmichthys molitrix) muscleLiang Zheng, Kefeng Yu, Chunhong Yuan, et al.
Food Research International (Ottawa, Ont.)|January 29, 2026
Mechanisms of metal ion-mediated quality regulation in rehydrated Salmon: Influence on texture, protein properties, and microstructureXiuyi Jiang, Chunhong Yuan, Rui Yang, et al.
International Journal of Biological Macromolecules|May 31, 2021
Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °CJialin Liu, Ying Shao, Chunhong Yuan, et al.
Foods (Basel, Switzerland)|April 27, 2024
Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage ConditionsLanxiang Su, Wenge Yang, Siyang Liu, et al.
Journal of Food Science|December 30, 2021
Mitochondrial activity as an indicator of scallop (Mizuhopecten yessoensis) adductor muscle in early cold storageZhongzhuan Yin, Yuanyong Tian, Yan Cai, et al.
International Journal of Biological Macromolecules|July 12, 2019
Effect of glow discharge plasma on surface modification of chitosan filmYuan Li, Chunhua Wu, Yan Bai, et al.
Journal of the Science of Food and Agriculture|August 5, 2017
Application of biopolymers for improving the glass transition temperature of hairtail fish meatHaixia Yu, Shuibing Yang, Chunhong Yuan, et al.
Food Chemistry|January 28, 2015
Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminaseYaqin Hu, Wenjuan Liu, Chunhong Yuan, et al.
Food & Function|October 28, 2020
Structure-related differential proteins identification for sous-vide cooking hairtail (Trichiurus lepturus) productYuan Li, Jiayin Huang, Yaqi Zhou, et al.
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