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论文共 105 篇作者统计合作学者相似作者

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Effect of brine concentration on the quality of salted large yellow croaker during processing and refrigeration
Jianhang Lu, Ruilin Li, Hongbin Chen, Di Sun, Zhongjie Yu,Yu Liu,Bin Zhang,Wei Jiang
Food Science and Biotechnologypp.1-11, (2024)
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Sustainable double-synergistic silver-hydroxyapatite composite catalyst derived from fish bones for efficient disinfection of Vibrio parahaemolyticus
Di Sun, Tengyang Liao, Hongyong Lin, Yaoyao Sang, Yu Liu,Qingbao Ma, Zhongjie Yu, Bin Zhang,Wei Jiang
Food Chemistrypp.139915, (2024)
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Extraction, identification, and molecular mechanisms of α-glucosidase inhibitory peptides from defatted Antarctic krill (Euphausia superba) powder hydrolysates
Kewei Zheng, Yuanyuan Wu, Qingfei Dai,Xiaojun Yan, Yu Liu, Di Sun, Zhongjie Yu,Shuoqi Jiang,Qingbao Ma,Wei Jiang
International Journal of Biological Macromoleculesno. Pt 2 (2024): 131126-131126
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Lactic Acid Bacteria in Fermented Fish: Enhancing Flavor and Ensuring Safety
Haotian Cai, Lei Tao, Xianyuan Zhou,Yu Liu, Di Sun,Qingbao Ma, Zhongjie Yu,Wei Jiang
Journal of Agriculture and Food Research (2024): 101206
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Flexibility, dissolvability, heat-sealability, and applicability improvement of pullulan-based composite edible films by blending with soluble soybean polysaccharide
Fan Zhao, Lijun Jiang, Chenyu Wang, Shuangdie Li, Di Sun,Qingbao Ma, Zhongjie Yu,Yu Liu,Wei Jiang
Industrial Crops and Products (2024): 118693
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Effect of different pretreatments on the hydrolysis efficiency and flavor of squid viscera (Dosidicus gigas)
Haotian Cai, Lei Tao, Yu Liu, Di Sun,Qingbao Ma, Zhongjie Yu,Wei Jiang
International Journal of Gastronomy and Food Sciencepp.100919, (2024)
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Development of electrospun nanofiber films based on pullulan/polyvinyl alcohol incorporating bayberry pomace anthocyanin extract for aquatic products freshness monitoring
Lijun Jiang, Chenyu Wang, Fan Zhao, Shuangdie Li, Di Sun,Qingbao Ma, Zhongjie Yu,Bin Zhang, Yu Liu,Wei Jiang
Food Bioscience (2024): 103717
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