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Food Chemistry|March 31, 2020
Plastein from hydrolysates of porcine hemoglobin and meat using Alcalase and papainQian Li, Yu Fu, Longteng Zhang, et al.
Food Chemistry|January 3, 2018
Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortemLongteng Zhang, Qian Li, Shiliang Jia, et al.
Food Research International (Ottawa, Ont.)|November 25, 2020
Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategyLongteng Zhang, Qian Li, Hui Hong, et al.
Food Chemistry|July 2, 2019
Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimiJun Lin, Hui Hong, Longteng Zhang, et al.
International Journal of Food Microbiology|November 28, 2017
The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storageZhan Huang, Xiaochang Liu, Shiliang Jia, et al.
Food Chemistry|April 24, 2026
Comparison of oxidative and techno-functional properties of dark and ordinary muscles in snakehead fish: Insights from multi-omics analysisQingqing Yu, Yulong Bao, Longteng Zhang, et al.
Food Chemistry|September 22, 2022
Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem timeLongteng Zhang, Qian Li, Jonas Steenholdt Sørensen, et al.
Food Chemistry|June 11, 2016
Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4°C: An in vivo studyDapeng Li, Na Qin, Longteng Zhang, et al.
Journal of Agricultural and Food Chemistry|February 2, 2026
Unravelling the Dynamics of γ-Glutamyl Dipeptides, Microbial Composition, and Kokumi Attributes during Fermentation of Traditional Shrimp PasteWenhao Zhang, Longteng Zhang, Yanfu He, et al.
Food Research International (Ottawa, Ont.)|July 6, 2026
3D-printed myofibrillar protein-starch emulsion gels enriched with astaxanthin and phycocyanin for dysphagia diet: A comparison of corn starch typesZilan Feng, Chuan Li, Longteng Zhang, et al.
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