Dayong Zhou

57PUBLICATIONS
23CO-AUTHORS
GlassFood packaging, preservation and processingAquacultureSeparation technologiesFood engineering
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Publications (57)

|Oct 28, 2026
Structural Reconfiguration of Antarctic Krill Protein by Ultrasound-Assisted Inulin Glycosylation for Improved Resveratrol Incorporation and Emulsion Stability.

|Sep 27, 2026
Shrimp Processing By-Products as Food Ingredients: Sensory-Functional Co-Optimization, Ingredient Readiness, and Design Strategies.

|Aug 15, 2026
Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.

|Jul 06, 2026
Leveraging phosphatidylcholine-alkyl gallate interactions: the role of acyl chain length in governing the two-step release of gallic acid.

|Jun 29, 2026
Multimodal Artificial Intelligence for Precision Oil Reduction and Sensory Reconstruction in Traditional Chinese Foods: Mechanisms, Strategies, and Future Perspectives.

|Apr 28, 2026
Construction of a xanthan gum-sodium carboxymethylcellulose hydrogel for enhanced gastrointestinal stability and in vivo calcium bioavailability of Mytilus edulis-derived peptide-calcium complex.

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Frequent Collaborators

14 joint publications

Xiaoyang Liu

12 joint publications

Fawen Yin

10 joint publications

Lei Qin

5 joint publications

Beiwei Zhu