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Critical Reviews in Food Science and Nutrition|September 19, 2022
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive reviewLongteng Zhang, Qian Li, Yulong Bao, et al.
Food Chemistry|August 11, 2020
Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) filletsShuai Zhuang, Xiaochang Liu, Yan Li, et al.
Food Research International (Ottawa, Ont.)|February 19, 2022
Sodium chloride-induced oxidation of bighead carp (Aristichthys nobilis) fillets: The role of mitochondria and underlying mechanismsSong Gao, Yueyue Liu, Longteng Zhang, et al.
Food Chemistry|July 6, 2023
Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storageSong Gao, Zixin Fu, Longteng Zhang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Physicochemical properties, texture, and in vitro protein digestibility in high-moisture extrudate with different oil/water ratioHong Wang, Ruican Wang, Longteng Zhang, et al.
Food Chemistry|July 30, 2025
Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insightLongteng Zhang, Juan You, Yuhui Ye, et al.
Food Chemistry|April 28, 2024
The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extractsLongteng Zhang, Patrícia Duque-Estrada, Qian Li, et al.
Journal of Agricultural and Food Chemistry|September 18, 2020
Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using <i>Bacillus amyloliquefaciens</i> γ-GlutamyltranspeptidaseQian Li, Jing Liu, Cristian De Gobba, et al.
Foods (Basel, Switzerland)|March 14, 2026
Modification of Muscle Proteins Induced by Novel Non-Thermal Processing: Theory, Characterization, and ConsequencesYulong Bao, Hao Gou, Wanjun Xu, et al.
Food Chemistry|September 6, 2023
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storageSong Gao, Shuai Zhuang, Longteng Zhang, et al.
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