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Critical Reviews in Food Science and Nutrition|October 26, 2020
Current progress in kokumi-active peptides, evaluation and preparation methods: a reviewQian Li, Longteng Zhang, René Lametsch
Advances in Food and Nutrition Research|May 10, 2026
Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivitiesDongyin Liu, Longteng Zhang, Chuan Li
Journal of Agricultural and Food Chemistry|December 6, 2022
Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-GlutamyltransferaseQian Li, Longteng Zhang, René Lametsch
Food Microbiology|March 13, 2018
Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storageQian Li, Longteng Zhang, Yongkang Luo
Food Chemistry|February 12, 2020
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-productsLongteng Zhang, Qian Li, Hui Hong, et al.
Comprehensive Reviews in Food Science and Food Safety|January 14, 2021
Spoilage-related microbiota in fish and crustaceans during storage: Research progress and future trendsShuai Zhuang, Hui Hong, Longteng Zhang, et al.
Food Chemistry|January 11, 2017
Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing systemHan Lu, Longteng Zhang, Qingzheng Li, et al.
Journal of Food Science|September 22, 2021
Modeling relationship between protein oxidation and denaturation and texture, moisture loss of bighead carp (Aristichthys Nobilis) during frozen storageHan Lu, Yunhong Liang, Longteng Zhang, et al.
Journal of Food Science|June 23, 2023
Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH valuesQian Li, Longteng Zhang, Yan Li, et al.
Food Chemistry|July 12, 2021
Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditionsLongteng Zhang, Qian Li, Hui Hong, et al.
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