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Food Chemistry|May 23, 2025
Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysisQingqing Wu, Huan Xiang, Shuxian Hao, et al.
Food Research International (Ottawa, Ont.)|March 13, 2023
Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolismYan Li, Wenjing Li, Chunsheng Li, et al.
Comprehensive Reviews in Food Science and Food Safety|July 17, 2023
Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumersYueqi Wang, Qian Chen, Laihao Li, et al.
Food Chemistry|April 3, 2023
Identification and application of species-specific peptide biomarkers from soft-shelled turtles (Pelodiscus sinensis) using post-translational modification detection-based peptidomics analysisHaoran Xia, Xun Liu, Shuo Cai, et al.
Food Chemistry|August 15, 2025
From molecular interactions to macroscopic stability: How ionic strength modulates fish myofibrillar protein adsorption via structural plasticity as revealed by multiscale dynamicsYueqi Wang, Yamei Wu, Huan Xiang, et al.
Carbohydrate Polymers|September 8, 2024
Mechanisms of slow-release antibacterial properties in chitosan‑titanium dioxide stabilized perilla essential oil Pickering emulsions: Focusing on oil-water interfacial behaviorsHengheng Wang, Geoffrey I N Waterhouse, Huan Xiang, et al.
Foods (Basel, Switzerland)|November 27, 2025
Tailored Fermentation of Large Yellow Croaker Surimi Balls with Direct Vat Set Starters: Effects on Physicochemical and Sensory PropertiesShumin Liu, Yijia Deng, Shengjun Chen, et al.
Journal of Food Science|February 27, 2026
Effect of Different Pre-Treatments on Shell Peeling of Litopenaeus vannamei and Changes of Muscle Quality Under RefrigerationYuan Chai, Chuang Pan, Shuxian Hao, et al.
Frontiers in Nutrition|June 26, 2023
Exploring plant polyphenols as anti-allergic functional products to manage the growing incidence of food allergyTianxiang Wu, Zhenxing Li, Yanyan Wu, et al.
Food Chemistry|April 26, 2020
Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analysesYueqi Wang, Chunsheng Li, Yongqiang Zhao, et al.
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