Zhenxing Li

15PUBLICATIONS
5CO-AUTHORS
FermentationFood packaging, preservation and processingFood properties (incl. characteristics and health benefits)Fish pests and diseasesMedical infection agents (incl. prions)
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Publications (15)

|Oct 06, 2026
Preparation of hypoglycemic peptides from oysters fermented with Bacillus subtilis: characterization, molecular docking, and in vivo evaluation.

|Sep 23, 2026
Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability.

|Jul 06, 2026
Preparation and anti-inflammatory activity of specific selenium chelated peptides from Antarctic krill.

|Jun 02, 2026
Effects of polyphenolic compounds on the structure, allergenicity and gel properties of shrimp myofibrillar proteins.

|Feb 26, 2026
Recent insights for fish allergens: novel processing techniques and detection technology.

Hailin Yin, Xinyu Ge, Futeng Song

|Sep 28, 2025
A study on structural, functional properties and allergenicity of β-lactoglobulin by malondialdehyde during milk processing.

Xin Qu, Ni Yang, Ying Zhang

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Frequent Collaborators

2 joint publications

Ishfaq Ahmed

1 joint publications

Shuangling Zhang

1 joint publications

Jing Wang

1 joint publications

Liangtao Lv